1 tablespoon vegan buttery spread
1 apple, sliced finely
1/8 cup dark brown sugar
1/4 teaspoon ground cinnamon 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, mashed
1/4 cup nondairy milk
1/4 cup + 1 tablespoon water
1 teaspoon almond extract (or vanilla, if you prefer)
1 tablespoon canola oil
1. For filling, heat vegan margaine in a skillet over medium heat. Add apple slices to the skillet; cook for about 4 minutes. 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.
2. For crepes, in a mixing bowl, mix together flour, flax meal, wheat germ, and salt. Add well mashed banana to the mixing bowl along with the milk, 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.
3. Heat a lightly oiled frying pan over medium heat. Pour about 1/2 cup crepe 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.
4. Scoop 1/2 the apple filling onto the crepe. When the bottom side of the crepe finishes cooking, fold the crepe over the filling. Serve warm.