This Apple Cinnamon Crepes recipe has been a weekend favorite at my table for years and always makes the house feel cozy. I first developed the batter on a rainy Saturday when I wanted something thin, tender, and dairy free but still indulgent. The first flip in the pan revealed a lacy edge and a soft center, and when I spooned the warm apple filling into the first crepe my partner closed their eyes and said this felt like autumn on a plate. The texture is delicate, almost paper thin, with a tender chew from the oat base and a slight chew from a small banana folded into the batter. The apple filling is soft and gently sauced, the cinnamon bright without overpowering the fruit. These crepes are thin enough to roll, fold, or stack depending on the mood and occasion. I switched to plant based milk and rice flour to keep the crepes light and to avoid gluten in our home, and using oat flour adds a comforting, slightly nutty note. When I make these for guests I usually double the filling because it disappears quickly. They are ideal for a slow weekend brunch, a cozy dessert, or an elegant breakfast for visitors. The method is forgiving for busy cooks. Once you get the first couple of crepes under your belt you will know how the batter should flow and when the pan is at the perfect temperature. The apple filling is quick and can be made while you cook, so the whole process feels calm and rhythmic rather than rushed.

Ingredients

• Oat flour 1 cup: Use rolled oats processed to a fine flour or store bought oat flour. For a truly gluten free result choose certified gluten free oats. Oat flour adds a soft, slightly sweet base and keeps the crepes tender.
• Rice flour 1/2 cup: Light and neutral, rice flour helps the crepes spread thin and keeps them from becoming heavy. Look for white rice flour for the lightest texture.
• Cornstarch 4 tablespoons: Acts like a binder and gives a silkier mouthfeel. Arrowroot works as a substitute if you prefer.
• Coconut sugar 2 tablespoons: Or use light brown sugar. This provides subtle caramel notes in the batter that complement the apple filling.
• Ground flax or chia 1 tablespoon: Adds a touch of body and structure, especially useful in plant based batter. Grind flax seeds just before mixing for the best texture.
• Baking powder 1 teaspoon: A small amount keeps the crepes tender and prevents them from collapsing when you flip them.
• Plant based milk 1 1/2 cups: I use canned light coconut milk thinned with water for a creamy mouthfeel. Any unsweetened plant milk works, such as oat or almond.
• 1 small banana: Ripe but not overly soft. Banana adds natural sweetness and helps bind without eggs.
• Lemon juice 1/2 tablespoon: Brightens the batter and keeps the banana flavor fresh. Use lime if you prefer a sharper note.
• Vanilla 1/2 teaspoon: Small but essential for warmth and aroma.
• Oil for frying: Use a neutral oil with a high smoke point such as grapeseed or refined coconut oil for a thin, even crust.
• Apples 3 medium: Firm varieties like Honeycrisp, Gala, or Fuji hold their shape and caramelize nicely.
• Filling sugar 3 tablespoons: Coconut sugar or light brown sugar, adjusted to taste depending on apple sweetness.
• Filling milk 2 tablespoons: A splash of plant milk makes the filling saucier and silkier.
• Lemon juice 1/2 tablespoon: Keeps the apples bright and prevents browning while cooking.
• Cornstarch 1/2 teaspoon: Small amount to thicken the sauce so it clings to the apples.
• Cinnamon 1 teaspoon: Ground cinnamon gives the filling its classic warming spice.

Instructions

Combine dry ingredients: Whisk together oat flour, rice flour, cornstarch, coconut sugar, ground flax or chia, and baking powder in a mixing bowl until evenly distributed. Whisking helps aerate the mix and prevents clumps when you add liquid. Process wet ingredients: In a blender or food processor combine the plant milk, the small banana, lemon juice, and vanilla. Blend until completely smooth. A smooth liquid ensures the batter spreads thinly and cooks evenly. Make the batter: Pour the blended wet ingredients into the dry mix and whisk until smooth. The batter should be runny enough to spread with the back of a ladle. If it looks too thick after resting, add a tablespoon of milk at a time until it reaches a thin, pourable consistency. Rest the batter: Let the batter sit for 5 to 10 minutes. This resting time hydrates the flours and yields a more tender crepe. The batter may thicken slightly as the oat flour absorbs liquid. Cook the crepes: Heat a small or medium nonstick skillet over medium. Add a teaspoon of oil and wipe the pan with a paper towel to create a very thin coating. Pour about 1/4 cup of batter into the hot pan and tilt or spread gently with the back of a ladle to a thin circle. Cook 2 to 4 minutes until the edges lift easily and the surface appears dry. Flip carefully and cook an additional 1 to 2 minutes. Transfer to a warm plate and repeat, adding a teaspoon of oil if the pan becomes dry. If the batter thickens while you cook, thin it with up to 3 tablespoons more milk, one tablespoon at a time. Prepare the apple filling: Place chopped apples, sugar, 2 tablespoons plant milk, 1/2 tablespoon lemon juice, 1/2 teaspoon cornstarch, and 1 teaspoon cinnamon into a skillet. Stir everything together off the heat, then turn the burner to medium and bring to a simmer. Cook 4 to 6 minutes, stirring occasionally, until the apples are tender and the sauce has thickened slightly. Reduce heat to low to keep warm while you finish cooking crepes. Assemble and serve: Spoon 1 to 2 teaspoons of apple filling onto each crepe, roll or fold, and drizzle with caramel sauce or a sprinkle of extra cinnamon. Serve immediately for best texture.

Storage Tips

To store leftover crepes, cool them completely, then stack with parchment paper between each crepe and place in an airtight container. Refrigerate up to 3 days. For longer storage, freeze in a zip top bag with parchment between layers and freeze up to 3 months. Reheat refrigerated crepes in a skillet over low heat for 30 to 60 seconds per side or microwave covered for 20 to 30 seconds. Reheat the filling separately and spoon warm filling into crepes just before serving to preserve the delicate texture.

Ingredient Substitutions

If you do not have rice flour, use an additional 1/2 cup of oat flour though the texture will be a bit denser. Swap cornstarch for arrowroot at a 1 to 1 ratio. If bananas are unavailable use 1 tablespoon aquafaba or an extra 1 1/2 tablespoons plant milk plus 1 teaspoon maple syrup for binding and sweetness. For a nutty flavor try using almond milk and a tablespoon of almond meal in the batter.

Serving Suggestions

Serve the crepes warm with a drizzle of store bought or homemade caramel, a dusting of powdered sugar, or a spoonful of vegan yogurt. Pair with strong coffee for brunch or a cup of chai for a dessert service. For an elegant presentation, fold into quarters and arrange in a circle on a warmed plate, spoon the apples in the center and garnish with a light sprinkle of flaked almonds or toasted oats.

Cultural Background

Thin pancakes have a long tradition across many cuisines from French cr pes to Eastern European blintzes. This version combines the French technique of a very thin batter with flavors that feel classic in North American autumn cooking. Using oats as a base is a modern adaptation that nods to whole grain baking and plant based preferences, creating a familiar flavor profile with updated pantry ingredients.

Seasonal Adaptations

In winter add grated pear to the apple mix and a pinch of nutmeg for holiday warmth. In summer swap apples for sliced peaches and reduce the cooking time slightly to keep the fruit tender and bright. For festive occasions add a splash of apple liqueur to the filling once the pan is off the heat for an adult twist.

Meal Prep Tips

Make the filling ahead and store chilled. In the morning heat a few crepes and assemble on demand. If preparing for a crowd, cook crepes ahead and keep them lightly wrapped in a low oven at 200 degrees Fahrenheit until ready to serve. This keeps them pliable and warm without drying out.

Final thought: these crepes offer comfort and elegance in equal measure. They invite sharing and slow mornings and adapt easily for dietary needs. Try them once and you will have a new favorite for cozy breakfasts and simple gatherings.