A light, gluten-free crepe filled with warm apple and cinnamon flavor—soft, flexible, and quick to pull together. These Apple Cinnamon Crepes use pantry-friendly ingredients and a simple batter that rests while you heat the pan, so they’re perfect for a leisurely weekend brunch or a cozy weeknight dessert. If you like bright apple-cinnamon combinations, you might also enjoy a fresh take on fruit salads like this cinnamon apple grape salad that echoes the same warm spice notes.
Why you’ll love this dish
These crepes balance comfort and convenience. They’re:
- Naturally gluten-free when you choose a certified gluten-free all-purpose flour.
- Vegan-friendly when you use plant milk and vegan butter.
- Fast to make — batter whisks up in one bowl and rests for just 10 minutes.
- Crowd-pleasing: thin, foldable crepes with spiced apple flavor are easy to pass around at brunch.
“Tender, thin, and not too sweet — these crepes felt like a warm hug on a chilly morning.” — a reader who made them for a family brunch
The recipe is forgiving: if your batter looks a touch thick after resting, a splash more almond milk loosens it right away. Likewise, a non-stick skillet and a little oil are all you need to get evenly browned edges.
The cooking process explained
In plain terms: whisk the wet and dry ingredients into a thin batter, let it rest so the flour hydrates, then quickly cook each crepe in a hot, lightly greased skillet. The crepes take about 2–3 minutes on the first side and 1–2 minutes after flipping. Stack them on a plate to keep warm while you finish the batch. Finish with a drizzle of warm caramel or vanilla sauce and serve.
What you’ll need
- 1 cup gluten-free all-purpose flour (choose one with xanthan gum included; if yours lacks a binder, add 1/4 tsp xanthan gum)
- 1 cup almond milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Vegan butter or oil for cooking
- Caramel sauce or vanilla sauce for serving
Notes:
- Almond milk adds a subtle nuttiness, but soy, oat, or regular milk work fine.
- Maple syrup is the sweetener here; honey could be used if not strictly vegan.
- If you prefer a thinner crepe, add 1–2 tbsp more milk to the batter after it rests.
Step-by-step instructions
- In a mixing bowl, whisk together the gluten-free flour, almond milk, apple cider vinegar, maple syrup, vanilla extract, cinnamon, and salt until the batter is smooth and lump-free. A handheld whisk works well here.
- Let the batter rest for 10 minutes at room temperature. This hydrates the flour and makes the crepes more tender.
- Heat a non-stick skillet over medium heat. Lightly grease with vegan butter or oil; use a paper towel to spread a thin film so crepes don’t fry.
- Pour a small amount (about 1/4 cup, depending on pan size) of batter into the skillet and quickly swirl to coat the bottom in a thin, even layer.
- Cook for about 2–3 minutes until the edges lift and the underside is lightly golden. Flip with a thin spatula and cook another 1–2 minutes until set.
- Transfer to a plate and repeat with remaining batter, stacking crepes as you go. If needed, keep stacks warm in a low oven (200°F / 95°C) while you finish.
- Serve warm, drizzled with caramel or vanilla sauce.
How to serve Apple Cinnamon Crepes
- Fold crepes into quarters and drizzle warm caramel or vanilla sauce.
- Add a scoop of dairy-free ice cream or coconut whipped cream for a dessert-style finish.
- For brunch, top with thinly sliced apples sautéed in a little maple and butter, plus toasted pecans for crunch.
- Serve alongside a simple green salad for a sweet-and-savory brunch pairing — or make a playful dessert board with cut fruit, nuts, and sauces. For a portable, pastry-inspired idea, you can pair these crepes with an apple-themed snack like air-fryer apple pie bombs at a gathering.
Storage and reheating tips
- Refrigerate: Stack crepes with a sheet of parchment between each, wrap tightly, and store in an airtight container for up to 3 days.
- Freeze: Separate stacks with parchment, place in a freezer-safe bag, and freeze up to 2 months. Thaw in the fridge overnight.
- Reheat: Gently warm in a skillet over low heat for 30–60 seconds per side, or microwave covered for 20–30 seconds. Avoid high heat to prevent drying out.
- Safety: Discard crepes kept at room temperature longer than two hours (one hour in hot conditions).
Pro chef tips
- Batter consistency: It should be pourable, like heavy cream. If it’s thick after resting, whisk in a tablespoon of milk at a time until it thins.
- Pan temperature: A medium-hot pan is ideal. Too hot = burnt edges; too cool = pale, gummy crepes. Test with one crepe and adjust heat.
- Oil management: Use a lightly oiled paper towel between crepes to maintain a consistent non-stick surface without excess oil.
- Even thickness: Swirl the pan immediately after pouring to get a uniformly thin crepe. Practice helps — your first few may be thicker, and that’s fine.
Creative twists
- Apple filling: Sauté diced apples with a pinch of nutmeg, a squeeze of lemon, and a drizzle of maple syrup until tender. Use as a warm filling.
- Nutty fold: Spread almond or cashew butter inside before folding and add sliced bananas.
- Boozy glaze: Warm caramel with a splash of rum or apple brandy for an adult-friendly drizzle.
- Savory-sweet: Omit maple syrup and fill with savory vegan cheese, roasted apples, and arugula for a brunchy savory option.
FAQ
Q: Can I make the batter ahead of time?
A: Yes. Refrigerate the batter for up to 24 hours. Give it a gentle whisk before using — the flour may settle.
Q: Will these crepes work with regular (gluten-containing) flour?
A: You can substitute all-purpose flour 1:1, but the texture will be slightly different: gluten crepes are more elastic and maybe a touch chewier. Reduce rest time to 5–10 minutes.
Q: My crepes stick or tear—what did I do wrong?
A: Likely the pan was either not hot enough or not adequately greased. Also, if batter is too thick, crepes are harder to flip; thin it slightly with milk. Use a flexible thin spatula for flipping.
Q: How do I keep crepes warm while finishing a batch?
A: Stack them on a plate and place in a low oven (200°F / 95°C) uncovered for up to 20–30 minutes. Avoid higher temps which will dry them.
Q: Can I add fruit directly into the batter?
A: Tiny bits like finely grated apple can be stirred in, but larger pieces will tear crepes when flipping. It’s better to cook fruit separately and use as a filling.
If you want a tested, cozy make-ahead brunch option, these crepes are forgiving and adaptable—perfect whether you’re serving a few or a crowd.
Apple Cinnamon Crepes
Ingredients
Crepe Batter
- 1 cup gluten-free all-purpose flour Choose one with xanthan gum included.
- 1 cup almond milk Any plant-based milk works fine.
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup Honey can be used instead if not strictly vegan.
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Vegan butter or oil For cooking.
Serving
- Caramel sauce or vanilla sauce For drizzling.
Instructions
Preparation
- In a mixing bowl, whisk together the gluten-free flour, almond milk, apple cider vinegar, maple syrup, vanilla extract, cinnamon, and salt until the batter is smooth and lump-free.
- Let the batter rest for 10 minutes at room temperature.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease it with vegan butter or oil.
- Pour about 1/4 cup of batter into the skillet and swirl to coat the bottom in a thin layer.
- Cook for 2–3 minutes until edges lift and the bottom is lightly golden, then flip and cook for another 1–2 minutes.
- Transfer to a plate and repeat with the remaining batter, stacking crepes to keep warm.
Serving
- Fold crepes into quarters and drizzle with caramel or vanilla sauce.