when i watched a gf make crêpes for brunch a few months ago, she showed me how simple it was. so when i saw a picture of these cinnamon apple crepes online, i decided to give it try it for our Sunday breakfast. the recipe i found required gluten free and gum free pancake mix or flour, which i didn’t have but i tried the recipe anyway.
well, let’s just say i ended up with big, thin pancakes – but they were tasty with the cinnamon apple filling so it’s all good. when i have the right flour, i’ll try it again to see if i come up with thin quality crepes. if not, they were a fun variation to Sunday morning pancakes!
- 2 or 3 quart saucepan
- large mixing bowl
- medium or large frying pan
- 2 organic apples
- 1 tsp cinnamon
- ½ Tbsp brown sugar
- 1¾ cups gluten free gum free pancake mix – or – 1¾ cups xanthan gum-free gluten free flour blend (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour)
- pinch salt
- 3 Tbsp ground flax seed + 9 Tbsp water – or – non-vegan option: 3 free range eggs at room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 2 cups organic milk, at room temperature – or – 2 cups milk option (nut, soy, rice, etc.)
- cut apples into bite size pieces and put into saucepan.
- add cinnamon and sugar.
- mix and let sit for a 15 to 30 minutes.
- heat in medium flame for 15 to 30 minutes to soften apples.
- set aside to cool.
- in a large mixing bowl, add flax meal and water. stir lightly and then let sit for 1 minute. if using the non vegan option: add eggs.
- add butter and milk to flax/eggs. whisk to combine well.
- add flour and salt and which all ingredients.
- the batter should be about the consistency of half and half. *see cooking tip in Note 1a
- oil or butter the pan and heat over medium heat for 2 minutes.
- with a 1/3 cup measuring cup, pour batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan.
- cook over medium heat until the edges and underside of the crêpe are lightly golden brown (about 90 seconds).
- with a wide spatula, turn the crêpe over and cook until the other side is lightly golden brown (about another 45 seconds).
- slide the crêpe out of the pan onto a parchment-lined plate or cooling rack.
- repeat with the remaining batter, stacking the finished crêpes on top of one another. *see storing tip in Note 1b
- when ready to serve, lay one crêpe on plate. add 1 to 2 spoonful of apple filling and roll.
- top with yogurt or additional apple, if desired.
1. resource original recipe – Gluten Free on a Shoestring: Gluten Free Crêpes (Xanthan Gum Free)
1a. cooking tip: For best results, cover the bowl and place the batter in the refrigerator overnight or for up to 2 days. Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it come to room temperature. 1b. storing tip: The crêpes may be covered well with a moist towel and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in freezer-safe wrap and frozen until ready to use. Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for a few moments per side, per crêpe.
2. resource original recipe – Julia’s Album: Apple Cinnamon Crepes