Crepes With Apple Filling (gluten free, dairy free, nut free)
Breakfast just got better! Gluten free crepes are not only possible, they’re actually easy and a nice break from the ordinary. As for the filling… think apple pie, only for breakfast!
(Yields 8 - 6” Crepes)
- 4 apples, peeled, diced
- ½ cup water
- 2 Tbsp honey
- 2 tsp ground cinnamon
- 2 Tbsp Omega Crunch Sweet Cinnamon Shelled Flax
- 1 cup tapioca starch (same as tapioca flour)
- 1 cup canned coconut milk
- 1 egg
Combine all ingredients (except the flax) in a medium saucepan. Simmer over medium heat for 15 – 20 minutes, stirring occasionally. Once apples are tender, remove from heat and stir in Sweet Cinnamon shelled flax.
In a medium bowl, whisk all ingredients together until well blended and smooth. Heat a non-stick pan, or a pan lightly greased with coconut oil, over medium heat. Pour approx. ¼ cup of crepe mixture at a time onto the heated pan. Note - Do not make the crepes too thin or they will tear apart. The mixture will settle in a rough circle (if not, use the back of a spoon to help shape the crepe). Cook each side for about 2 minutes, or until the crepe begins to get a little crispy (this will help prevent the tapioca from becoming rubbery). Lay cooked crepe flat, fill with apple filling and roll. Enjoy!
**if crepes are tearing or not flipping easily, make sure your crepes are thick enough and make sure your crepes are not sticking. If you don’t use Teflon pans, try more coconut oil, or try using a platinum pan that is naturally non-stick– my personal favorite.
Nutritional Info Per Crepe:
143 cals, 27g carbs, 4g fat, 2g protein, 12g sugar, 3g fiber
Recipe by Kitchen Caleigh