Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
boomerang, 10/25/07
Cinnamon Apple CrepesIngredients (use vegan versions): Crepe:
1/4 cup whole wheat flour
1/4 cup all-purpose flour
1 tablespoon flax meal (optional)
1 tablespoon wheat germ (optional)
1/2 ripe banana
1/4 cup soymilk
1/4 cup + 1 tablespoon water
1 teaspoon almond extract (or vanilla, if you prefer)
1 tablespoon canola oil
pinch of salt
Filling:
1 tablespoon vegan buttery spread
1 apple (cooking apples work best)
1/8 cup dark brown sugar
1/4 teaspoon ground cinnamon
Directions:1 Core and slice the apple into small, bite-size pieces (I leave the skin on for nutrition, but you may want to peel the apple first).
2 Heat vegan margaine in a skillet over medium heat. Add apple slices to the skillet; cook for about 4 minutes.
3 Turn apples over; sprinkle with brown sugar, cinnamon and 1 tablespoon water. Stir until evenly coated, then continue cooking until the apples are soft but still hold their shape (about 4 more minutes). Remove from heat, cover and set aside.
4 In a mixing bowl, mix together flour, flax meal, wheat germ, and salt. Mash banana into oblivion with a fork or blender, then add it to the mixing bowl along with the soymilk, 1/4 cup water, almond extract and canola oil. Beat until smooth. The batter needs to be an easily-poured consistency; if it's too thick, add 1 or 2 tablespoon water until it's the right consistency.
5 Heat a lightly oiled frying pan over medium heat. Pour about 1/2 cup of batter onto the frying pan, then tilt the pan with a circular motion to coat the surface evenly in a circle. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn over and cook the other side.
6 Scoop half of the apple filling onto the crepe. When the bottom side of the crepe finishes cooking, fold the crepe over the filling. Serve warm.
Serves: 2
Preparation time: 20 minutes
