This apple cinnamon crepe recipe is the kind of dish that turns an ordinary morning into something memorable. I first put this together on a rainy weekend when I wanted something light but satisfying — a thin, tender wrap that felt elegant but used pantry staples. The combination of softly spiced apple filling and thin, slightly sweet crepes won over my family instantly; it became our go-to Sunday treat. The crepes are thin and tender with a faint sweetness from banana and coconut sugar, while the apple filling is soft, saucy, and warmly spiced with cinnamon.

I discovered this version while experimenting with gluten-free flours and plant-based milk, aiming for a dairy-free, egg-free crepe that still has structure and flavor. Using ground oats and rice flour with a touch of cornstarch gives the batter a smooth stretch and a delicate mouthfeel. The banana acts as a natural binder so there’s no need for eggs, and a bit of lemon brightens the batter and the apple filling. These crepes are lovely for weekend brunches, cozy desserts, or when you want to impress guests with something that looks and tastes like you spent all morning in the kitchen, even when you didn’t.

Ingredients

• Oat flour: 1 cup ground oats (use rolled oats blitzed to a fine powder) — gives a tender structure and subtle sweetness; if buying, use certified gluten-free if needed.
• Rice flour: 1/2 cup white rice flour — lightens the batter and keeps crepes delicate; Bob's Red Mill or similar brands work well.
• Cornstarch or arrowroot: 4 tablespoons — adds silkiness and helps achieve that thin, flexible texture.
• Coconut or brown sugar: 2 tablespoons — gentle caramel notes; adjust to taste for sweeter crepes.
• Ground flax or chia: 1 tablespoon — a binder that replaces eggs, grind flax for the smoothest texture.
• Baking powder: 1 teaspoon — just enough lift to keep crepes tender without making them cakey.
• Plant-based milk: 1 1/2 cups (I use canned lite coconut milk for richness) — use almond, soy, or oat milk if preferred; keep it room temperature for smooth blending.
• Banana: 1 small ripe banana — natural sweetness and binding; choose a banana with brown freckling for best flavor.
• Lemon or lime juice: 1/2 tablespoon — brightens the batter and keeps apples from browning.
• Vanilla extract: 1/2 teaspoon — rounds out flavor.
• Oil for frying: Neutral oil like canola or avocado — use a light brush in the pan to prevent sticking without deep-frying.
• Apples: 3 medium apples, peeled and chopped — firm, tart-sweet varieties like Honeycrisp, Fuji, or Braeburn hold up best.
• Filling sugar: 3 tablespoons coconut or brown sugar — warms with the apples to create a silky glaze.
• Filling milk: 2 tablespoons plant-based milk — helps form the sauce; reserve more if you prefer looser filling.
• Filling cornstarch: 1/2 tablespoon — dissolves into the milk to thicken the apple sauce quickly.
• Cinnamon: 1 teaspoon — the signature spice for this filling; use fresh ground for best aroma.

Instructions

Combine dry ingredients: Whisk together 1 cup ground oats, 1/2 cup rice flour, 4 tablespoons cornstarch, 2 tablespoons coconut sugar, 1 tablespoon ground flax or chia, and 1 teaspoon baking powder in a bowl until evenly distributed. This ensures uniform leavening and prevents pockets of cornstarch or baking powder. Blend wet ingredients: In a blender or food processor, combine 1 1/2 cups plant-based milk, 1 small ripe banana, 1/2 tablespoon lemon juice, and 1/2 teaspoon vanilla. Process until completely smooth — the banana needs to be silk-like so the batter spreads thinly without lumps. Make the batter: Pour the blended wet mix into the dry ingredients and whisk gently to combine. Let the batter rest for a few minutes so the flours hydrate. If it seems very thick after 5–10 minutes, add small splashes of milk (up to about 3–4 tablespoons) until you can pour it in a thin stream. Cook the crepes: Heat a small to medium non-stick skillet over medium heat and lightly oil the surface. Pour about 1/4 cup batter into the center and quickly tilt and spread using the back of a ladle. Cook 2–4 minutes until edges lift easily and the underside is lightly golden; flip and cook 1–2 minutes more. Transfer to a plate and keep warm. Batter will thicken as it sits — add a tablespoon of milk at a time if needed. Prepare the apple filling: Place chopped apples, 3 tablespoons sugar, 2 tablespoons plant-based milk, 1/2 tablespoon lemon juice, 1/2 tablespoon cornstarch (dissolved into the milk), and 1 teaspoon cinnamon in a skillet. Stir to combine off heat, then bring to a gentle boil over medium and simmer 3–6 minutes until apples are tender and sauce is glossy. Assemble and serve: Place a few teaspoons of warm apple filling onto each crepe, roll or fold, and finish with a drizzle of caramel or maple syrup if desired. Serve immediately so crepes remain supple and the filling warm.

Storage Tips

Store cooled crepes in an airtight container with parchment paper between each layer to prevent sticking; they keep 2–3 days in the refrigerator. For longer storage, freeze stacked crepes separated by parchment in a freezer bag for up to 2 months. Reheat refrigerated crepes wrapped in a damp paper towel in the microwave for 20–30 seconds, or warm gently in a skillet. The apple filling keeps very well in the fridge for 3–4 days; reheat on low with a splash of milk to loosen the sauce. Avoid reheating the filling at high heat to prevent sugar scorching.

Ingredient Substitutions

If you don’t have rice flour, substitute with an equal amount of buckwheat or all-purpose flour (for non-gluten-free versions) to maintain a thin batter. Replace canned coconut milk with full-fat oat or soy milk for a milder flavor. Use applesauce and an extra tablespoon of milk if you need a smoother, less chunky filling; reduce added sugar accordingly. For a nut-free version, ensure your plant milk is not almond-based. If you prefer a more elastic crepe, add a tablespoon of tapioca starch in place of part of the cornstarch.

Serving Suggestions

Serve crepes folded or rolled with a spoonful of warm apple filling, a drizzle of salted caramel or maple syrup, and a dollop of coconut yogurt if desired. For a brunch spread, pair with a crisp green salad dressed in lemon vinaigrette or a side of roasted breakfast potatoes. Garnish with toasted pecans or chopped walnuts for crunch — or a sprinkle of powdered sugar for a classic presentation. These are lovely with a milky coffee or spiced tea to highlight the cinnamon notes.

Seasonal Adaptations

In autumn, swap apples for pear slices and add 1/4 teaspoon nutmeg for deeper spice. For summer, use lightly macerated peaches with a splash of lemon and reduce the cinnamon. During holidays, add orange zest to the batter and spike the filling with a tablespoon of brandy or rum while cooking for an adult twist. These crepes also adapt to savory versions: omit sugar, add a pinch of salt, and fill with sautéed mushrooms, spinach, and dairy-free cheese for a light meal.

Meal Prep Tips

Make the apple filling in larger batches and refrigerate in jars for up to a week — it reheats quickly and is perfect for weekday breakfasts. Pre-mix dry ingredients into a sealed container so you only need to blend the wet ingredients and combine. Cook crepes ahead, cool, and stack with parchment between; warm them while you reheat the filling. If packing for lunches, keep filling separate to prevent soggy crepes and assemble just before eating.

Success Stories

I remember making a double batch before a small family gathering and watching everyone go back for seconds; the thin crepes and warm apple filling disappeared in minutes. A friend told me these reminded her of a bakery she loved as a child, and another reader adapted them using pears and orange zest with rave reviews. The recipe’s forgiving nature has led to many happy spins in my kitchen — once even turned into a decadent dessert when paired with a scoop of coconut vanilla ice cream.

These crepes have become an evergreen favorite in our home: simple enough for a weekday treat yet special enough for celebrations. I hope you enjoy making them and making them your own — switch up the fruit, experiment with spices, and serve them with whatever makes you smile.