This Apple Cinnamon Crepes recipe is one I reach for whenever I want something both comforting and light. I discovered this combination on a rainy weekend when pantry oats and a few apples were all I had on hand. The first time I served these, the house filled with warm cinnamon aroma and everyone came into the kitchen asking for seconds. The crepes themselves are thin and slightly tender around the edges, with a delicate chew from the oat base. Paired with a quick apple compote that is brightened by a dash of lemon juice and a hint of caramelized coconut sugar, the result is familiar yet a little unexpected. I love how adaptable this preparation is. It works for a leisurely weekend breakfast, a make-ahead brunch for guests, or even a simple dessert after a weekday dinner. The batter is blended, so achieving a silky texture is easy; the crepes cook quickly and stack neatly. When I first tested the recipe, I was surprised at how well rice flour and cornstarch work together to produce crepes that are thin without tearing, even when flip time varies between skillets. Family members who normally avoid oats enjoyed these because the texture is more crepe than pancake. These are my go-to when I want something that feels special but is still quick enough to make on a busy morning.

Ingredients

• Oat flour: 1 cup. Use rolled oats processed into flour or store-bought oat flour. Choose certified gluten-free oats if needed. Oat flour gives gentle body and a subtle nutty note without weighing the crepe down.
• Rice flour: 1/2 cup. Adds lightness and helps the crepes spread thinly. Bob's Red Mill or your favorite brand works; white rice flour is ideal for the silkier texture.
• Cornstarch: 4 tablespoons. Binds and tenderizes; arrowroot is an acceptable 1-to-1 alternative if you want a grain-free option.
• Coconut sugar: 2 tablespoons. Brown sugar can be used instead. This small amount keeps the crepe batter barely sweet so the apple filling takes center stage.
• Ground flax or chia: 1 tablespoon. Use ground flax or chia to add a touch of structure; it also helps with moisture retention in a plant-based batter.
• Baking powder: 1 teaspoon. A little lift prevents the crepe from being gummy while still keeping it thin.
• Plant-based milk: 1 1/2 cups. I use canned light coconut milk thinned with a splash of water for richness; unsweetened almond or oat milk also works.
• Banana: 1 small, mashed. This adds natural sweetness and helps emulsify the batter so no eggs are needed.
• Lemon or lime juice: 1/2 tablespoon. Brightens both batter and filling and prevents the apple from getting dull.
• Vanilla extract: 1/2 teaspoon. A small amount enhances aroma and rounds flavors.
• Oil for frying: neutral oil like avocado or light olive oil, used sparingly in the skillet.
• For the filling: 3 apples peeled and chopped, 3 tablespoons coconut sugar or brown sugar, 2 tablespoons plant milk, 1/2 tablespoon lemon juice, 1/2 teaspoon cornstarch, 1 teaspoon cinnamon.

Instructions

Combine dry ingredients: In a medium bowl whisk together 1 cup oat flour, 1/2 cup rice flour, 4 tablespoons cornstarch, 2 tablespoons coconut sugar, 1 tablespoon ground flax or chia, and 1 teaspoon baking powder until evenly distributed. This even distribution ensures consistent texture across every crepe. Blend wet ingredients: Place 1 1/2 cups plant-based milk, 1 small mashed banana, 1/2 tablespoon lemon juice, and 1/2 teaspoon vanilla extract into a blender or food processor and process until completely smooth. The banana should be fully incorporated to avoid lumps and to help emulsify the batter. Bring batter together: Pour the blended wet mixture into the dry ingredients and whisk until the batter is smooth and pourable. Let it rest 5 to 10 minutes so the flours hydrate and the batter evens out. If the batter seems thick after resting, thin with up to 3 tablespoons more milk at a time until you reach a slightly runny, ladleable consistency. Heat your skillet: Warm a small or medium non-stick skillet over medium heat and brush lightly with oil. The pan should be hot but not smoking; a drop of water should sizzle gently and evaporate immediately. Maintain medium heat so the crepe cooks evenly without burning edges. Cook the crepes: Pour 1/4 cup of batter into the center of the hot skillet and tilt and rotate the pan so the batter spreads into a thin round. Cook 2 to 4 minutes until the edges lift and the surface shows set areas. Flip carefully and cook an additional 1 to 2 minutes until lightly golden. Repeat, adjusting heat as needed. If batter thickens while cooking, add 2 to 3 tablespoons milk and whisk to loosen. Make the apple filling: Combine 3 chopped apples, 3 tablespoons coconut sugar, 2 tablespoons plant milk, 1/2 tablespoon lemon juice, 1/2 teaspoon cornstarch, and 1 teaspoon cinnamon in a small saucepan. Heat over medium, stirring until it comes to a gentle boil, then reduce to low and simmer 3 to 5 minutes until apples are tender and sauce thickens. Taste and adjust sugar or lemon as needed. Assemble and serve: Place 1 to 2 teaspoons of warm apple filling on each crepe, roll or fold, and drizzle with warm caramel sauce or maple syrup if desired. Serve immediately for best texture. Crepes are delicate when hot but will hold shape if stacked carefully for serving a group.

Storage Tips

To store leftovers, place crepes in an airtight container with parchment between layers to prevent sticking. Refrigerate for up to 48 hours; reheat in a skillet over low heat with a touch of oil to restore flexibility. The apple filling keeps for 3 to 4 days refrigerated. For longer storage, freeze crepes individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and gently warm on the stovetop. If freezing assembled crepes, wrap tightly to avoid freezer burn and reheat in a moderate oven until warmed through.

Ingredient Substitutions

If you do not have oat flour, substitute an equal amount of all-purpose flour for a traditional texture, though the result will be less naturally sweet. Arrowroot can replace cornstarch 1:1 if preferred. For a nut-free but richer milk, use canned light coconut milk thinned with water; for lower fat, unsweetened almond or soy milk works. Replace banana with 1 tablespoon of applesauce plus 1 teaspoon sugar if you want to avoid banana flavor. Use maple syrup instead of coconut sugar in the apple filling for a deeper caramel note.

Serving Suggestions

Serve warm with a drizzle of salted caramel, maple syrup, or a spoonful of vegan yogurt and extra cinnamon. For a brunch spread, present crepes with fresh berries, lemon wedges, and toasted nuts for texture contrast. These crepes are lovely plated simply with a dusting of powdered sugar and a sprig of mint. For dessert, add a scoop of vanilla plant-based ice cream and a scattering of toasted oats for crunch.

Cultural Background

Thin crepes are a French classic, historically enjoyed both sweet and savory. This adaptation replaces traditional wheat with oats and rice flour, reflecting modern dietary preferences while honoring the technique of making very thin batter and cooking on a hot skillet. In French cuisine, fillings range from simple sugar and lemon to elaborate fruit compotes; our apple cinnamon variation follows that tradition by pairing a light, fragrant compote with delicate, paper-thin crepes that celebrate seasonal fruit.

Seasonal Adaptations

In autumn, use tart apples like Granny Smith for a sharper contrast with cinnamon. In spring, swap apple for quickly sautéed rhubarb with maple syrup and orange zest. During summer, replace the apple filling with macerated berries and a splash of balsamic for brightness. For winter holidays, stir a pinch of nutmeg and star anise into the filling and finish with toasted pecans for a festive presentation.

Meal Prep Tips

Make the batter the night before and refrigerate; bring to room temperature and thin if needed before cooking. Prepare the apple filling ahead and keep warm on low when serving a crowd. If you need a fast assembly line, cook crepes and stack them with parchment between layers, then reheat and fill just before guests arrive. Use a 1/4 cup measure for consistent crepe size so timing becomes predictable across batches.

Success Stories

I served these for a holiday brunch and a friend declared they tasted like the sophisticated desserts from a favorite bistro, despite being plant-based and simple to make. Another time my niece, who rarely eats fruit, ate three crepes after I let her help stir the filling. Those little moments — a child discovering a new flavor, or a quiet morning transformed by warm spices — are why I keep this method in my repertoire.

Try these as written the first time, then experiment with fillings and toppings that suit your household. The combination of tender crepe and warm apple comfort is reliably joyous, and once you get the technique down, it becomes a quick, repeatable favorite.