This Apple Cinnamon crepe recipe has been a weekend ritual in my kitchen for years. I first put this combination together on a sleepy Saturday morning when the apples in my fruit bowl were just begging to become more than a snack. The result felt like a hug — thin, tender crepes wrapped around a warm, fragrant apple filling with just the right balance of sweetness and spice. The crepes are delicate but sturdy enough to hold a spoonful of filling, and the contrast between the silky batter and the tender cinnamon apples keeps everyone coming back for seconds.

I discovered that using a blend of oat flour and rice flour gives the crepes a slightly nutty, tender texture without weighing them down. The batter is naturally sweetened with banana and a touch of coconut sugar, and the filling cooks down to a soft jammy consistency that clings to the crepe without dripping. We usually serve these with a drizzle of salted caramel or a dollop of dairy-free yogurt for a brunch that feels special but is actually simple to put together. Making a batch fills the house with warm cinnamon and caramelized apple aromas that always brings people into the kitchen.

Ingredients

• Oat flour: 1 cup — I grind rolled oats in a blender to make fresh oat flour. Use certified gluten-free oats if you need the crepes to be free of gluten. Oat flour keeps the crepes tender and adds a mild, nutty flavor.
• Rice flour: 1/2 cup — adds lightness and a slightly crisp edge when cooked. I like King Arthur or Bob's Red Mill rice flour for consistent results.
• Cornstarch or arrowroot: 4 tablespoons — acts as a binder to give the crepes a silky texture and to help the batter stretch thin without tearing.
• Coconut sugar: 2 tablespoons — gentle caramel notes; brown sugar works equally well for a deeper molasses flavor.
• Ground flax or chia: 1 tablespoon — adds body and helps with moisture retention; grind flax seeds for the smoothest result.
• Baking powder: 1 teaspoon — a small lift so crepes are tender rather than rubbery.
• Plant-based milk: 1 1/2 cups — I use canned lite coconut milk thinned with a splash of water for a rich but not heavy batter; almond or oat milk works fine.
• Banana: 1 small, mashed — provides natural sweetness and elasticity to the batter; ripe but not overripe is ideal.
• Lemon or lime juice: 1/2 tablespoon — brightens the flavor and keeps the banana from becoming too cloying.
• Vanilla extract: 1/2 teaspoon — rounds out the sweetness and complements the cinnamon filling.
• Neutral oil for frying: such as avocado or light olive oil — a thin coating keeps the crepes from sticking without adding flavor.
• Apples: 3 medium, peeled, cored, and chopped — choose firm apples like Honeycrisp or Fuji for the best texture.
• Apple filling sweetener: 3 tablespoons coconut sugar or brown sugar — adjust to taste depending on apple sweetness.
• Plant milk for filling: 2 tablespoons — helps the sugar dissolve and creates a silky syrup.
• Lemon juice for filling: 1/2 tablespoon — prevents browning and adds brightness.
• Cornstarch for filling: 1/2 teaspoon — a slurry thickens the filling to a jammy consistency so it clings to the crepes.
• Cinnamon: 1 teaspoon — the star spice for the filling; feel free to increase to 1 1/2 teaspoons for a bolder note.

Instructions

Prepare the dry mix: 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 flaxseed, and 1 teaspoon baking powder until evenly combined. Whisking removes lumps and ensures every crepe has the same texture. Blend the wet ingredients: In a blender or food processor, combine 1 1/2 cups plant milk, 1 small ripe banana, 1/2 tablespoon lemon juice, and 1/2 teaspoon vanilla. Blend until completely smooth — the banana should be fully incorporated so the batter spreads thinly without streaks of fruit. Combine and rest: Pour the blended wet mixture into the dry ingredients and whisk until smooth. The batter should be pourable and thin; if it feels too thick add up to 3 tablespoons more milk at a time. Let the batter rest for 5 minutes so the flours hydrate and the mixture evens out. Heat the pan: Warm a small to medium nonstick skillet over medium heat and brush with a little oil. A well-heated pan ensures the crepe sets immediately and develops the classic lacy edges. Cook the crepes: Pour about 1/4 cup batter into the center of the pan and tilt the pan to spread a thin, even circle. Cook 2–4 minutes until the edges lift and you can slide a spatula underneath. Flip and cook 1–2 minutes more until lightly golden. Reduce heat if the crepes brown too fast. Continue until the batter is used, adding a splash of milk if the batter thickens during cooking. Make the apple filling: In a skillet, 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. Stir off heat to coat, then turn on medium and bring to a gentle boil. Simmer 3–5 minutes until apples soften and the syrup thickens. Taste and adjust sugar or cinnamon. Assemble and serve: Place 1–2 teaspoons of warm apple filling on each crepe, roll or fold, and serve immediately with a drizzle of caramel sauce or a sprinkle of extra cinnamon. Warm filling is best, but crepes can be kept warm in a 200°F oven for up to 20 minutes.

Storage Tips

Store cooked crepes layered between parchment in an airtight container in the refrigerator for up to 3 days. Reheat gently in a nonstick skillet over low heat for 30–60 seconds per side, or microwave in 10-second bursts covered with a damp paper towel to retain moisture. Freeze cooled filled crepes flat on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and warm slowly to avoid sogginess; refreshing the filling with a quick stovetop simmer helps revive flavor and texture.

Ingredient Substitutions

If you don’t have oat flour, grind rolled oats until fine; for a nutty alternative use whole wheat pastry flour but expect a denser crepe and a richer flavor. Swap rice flour for all-purpose flour in equal measure for a more elastic crepe. Use arrowroot instead of cornstarch for a glossy filling. Replace banana with 2 tablespoons applesauce for a milder fruit note, and choose almond or oat milk instead of coconut milk for a less tropical flavor. Adjust sugar to taste depending on apple sweetness.

Serving Suggestions

Serve these crepes with a drizzle of salted caramel, a spoonful of dairy-free vanilla ice cream for dessert, or with a smear of almond butter for a heartier brunch. Add toasted pecans or walnut pieces for crunch and a contrast in texture. For a brunch spread, pair with a citrusy green salad, a pot of strong coffee, and fresh berries. Garnish with thin lemon zest or a dusting of powdered sugar for a cafe-style finish.

Cultural Background

Thin pancakes appear in many cultures — French crêpes are the obvious inspiration here — but this version leans into a contemporary, plant-forward approach. Using oat and rice flours reflects modern adaptations where gluten is minimized and natural sweeteners replace refined sugar. The warmed apple and cinnamon filling echoes classic European desserts like tarte tatin, while the assembly and portability nod to brunch traditions that favor hand-held comfort foods.

Seasonal Adaptations

In fall, increase cinnamon and add a pinch of ground nutmeg or clove for a warming spice profile; swap apples for pears in winter for a softer, aromatic filling. In summer, use thinly sliced peaches or nectarines with a splash of lemon and basil for a bright, seasonal twist. For holiday gatherings, fold in a tablespoon of orange zest and a splash of rum or brandy to the apple filling for an adult-friendly upgrade.

Meal Prep Tips

For efficient meal prep, make the apple filling and batter the night before. Refrigerate the batter and re-whisk in the morning — it may thicken overnight, so thin with a tablespoon of milk as needed. Cook crepes the day ahead and refrigerate them separated with parchment; reheat in a skillet just before serving. Portion filling into small jars for grab-and-go breakfasts or to spoon into crepes at the table.

These crepes are a small ritual that turns simple ingredients into something unforgettable. Whether you’re feeding a crowd or making a quiet breakfast for two, they reward a little patience with a lot of warmth. Give them a try, tweak the spices to your taste, and enjoy the way the kitchen fills with cinnamon-sweet aroma.