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!
FOR THE CRÊPES:
50g buckwheat flour
1 pinch salt
1/4 tsp (gluten free) baking powder
1 medium egg
100ml (unsweetened) almond milk
FOR THE FILLING:
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
OPTIONAL, FOR TOPPING:
1 tbsp honey (or) maple syrup
2 tbsp coconut yogurt (or) Greek yogurt – NOTE: Greek yogurt is not dairy free
- Measure the flour, salt and baking powder into a medium-sized mixing bowl. Whisk together briefly before making a well in the centre.
- 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.
- 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.
- Place the pan over a low to medium heat and stir regularly until the apples are soft and the syrup has thickened.
- 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.
- 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.
- Cook each side for about 2 mins, or until bubbles cover the surface of the pancake and it is a pale golden brown.
- 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.