These crêpes are so delicious, they’ve become a brunch staple!

I was tempted to call them pancakes, but they’re really more like crêpes: thin with a soft centre and crispy outsides.

The apple filling makes this recipe so good; it’s spicy, sticky and sweet – almost like toffee sauce!

They’re easily adaptable, but can be enjoyed by anyone with gluten and dairy free diets.

Give them a try, using #lydsberrypie so I can see your creations, also, don’t forget to click the follow button so you don’t miss any of my posts – enjoy!



50g buckwheat flour

1 pinch salt

1/4 tsp (gluten free) baking powder

1 medium egg

100ml (unsweetened) almond milk


1 medium eating apple

3 tbsp water

1/2 tbsp coconut oil (or) rapeseed oil, plus extra for greasing pan

1 tbsp agave nectar (or) maple syrup

1 tsp ground cinnamon


1 tbsp honey (or) maple syrup

2 tbsp coconut yogurt (or) Greek yogurt – NOTE: Greek yogurt is not dairy free


  1. Measure the flour, salt and baking powder into a medium-sized mixing bowl. Whisk together briefly before making a well in the centre.
  2. Crack the egg and pour the milk into the well. Whisk whilst gradually incorporating the dry ingredients from the sides. Transfer to a jug (this will make it much easier to pour the crêpes) and leave to thicken whilst preparing the filling.
  3. Core and chop the apples into thin wedges, leaving the skin on. Add to a small saucepan with the water, oil, agave or maple, and cinnamon.
  4. Place the pan over a low to medium heat and stir regularly until the apples are soft and the syrup has thickened.
  5. Meanwhile, place a large frying pan on a medium to high heat and add in about 1 tsp of oil. Use a paper towel to spread around the pan.
  6. Add 3-4 large tbsp of the crêpe batter to the pan, then swirl to spread the mix over a thin layer in the pan.
  7. Cook each side for about 2 mins, or until bubbles cover the surface of the pancake and it is a pale golden brown.
  8. To serve, fill the crêpes with a generous amount of apple sauce, roll up and drizzle with some optional honey or maple syrup, and a generous dollop of yogurt. Enjoy!


  • Gluten and dairy free.
  • To make egg free use 1 tbsp flax seeds with 2.5 tbsp water left for about 10 mins to thicken.
  • To get thicker pancakes, up the baking powder to 1/2 tsp and use only 50ml milk.
  • If making a large batch, store cooked pancakes on a plate in the oven as its lowest temperature until ready to serve.
  • Makes 3 thin crêpe-like pancakes, serves 1.
  • To save time in the morning, prep the pancake batter the night before and leave covered in the fridge ready for frying the next morning.

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