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  • Writer's pictureMealsbymiri

Cinnamon Apple Crepes

Warming cinnamon apples have been a favourite of mine this fall, and they keep making an appearance on most of my breakfast dishes these days. This crepe recipe is definitely one to check out if you're also feeling the fall vibes like I am, or if you have some apples to use up these are also perfect! I hope you give them a go and tag me @mealsbymiri so I can see what you make.


200g all purpose flour

1.5 tsp baking powder

40 g granulated sugar

1 tsp vanilla extract

¼ tsp fine table salt

1/2tsp cinnamon

400g soy milk


2 apples

1 tbsp butter

1 tsp cinnamon

A pinch salt

1 tbsp sugar

1 tbsp brown sugar

Toppings: Vegan whipped cream

Maple syrup


Slice the apples into thin slices, add to a pan with the butter, cinnamon, salt and sugars. Cook over medium to low heat until the slices are golden and tender. Whisk together all your dry ingredients for the crepes, pour in the vanilla and soy milk and whisk again to combine. Let the batter rest for about 30 minutes before cooking. To cook the crepes, simply use a ladle to transfer batter to a lightly greased pan (or a good non stick pan) on medium heat (the amount will depend on the size of your pan and how big you want your crepe to be). Either: Quickly use the back of the ladle to spread the batter out by starting in the centre and moving it in circular motions out to the edges of the pan. Alternatively, grab the pan and tilt it in order to evenly distribute the batter across the surface of the pan. Just figure out what technique works best for you!

Leave the crepe until it’s cooked through enough to flip before flipping and cooking for a few seconds on the other side until it’s all done. Transfer to a plate and repeat until you’ve used up all the batter. Plate up your crepes with the apple mixture, some vegan whipped cream and a drizzle of maple syrup. Enjoy!

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