Yield: Serves 3-4

Ingredients

Crepes:

• 3/4 c buckwheat flour
• 1/4 c brown rice flour
• 3/4 tsp fine sea salt
• 1/2 tsp cinnamon
• 1 tsp ground psyllium husk
• 1 tbsp vegan yoghurt
• 1/2 c – 1 c water

Filling:

• 1/3 c coconut milk
• 1/3 c vegan yogurt
• 1/2 tsp vanilla extract pinch of salt

Baked apples:

• 2 small apples, roughly chopped or shaped into hearts/stars
• 1/2 tbsp coconut oil, melted
• 1 tbsp cinnamon
• pinch of salt
• pinch of nutmeg & ginger

Method

1. Preheat oven to 350°F and line a small baking sheet with parchment paper. Mix together apples with coconut oil and spices – place on baking sheet and once the oven is ready, bake for 15-20 minutes or until nice and soft.
2. In a bowl, mix together DRY crepe ingredients, add in vegan yoghurt and 1/2 c of water. Mix well and add more water until desired consistency. You want the crepe mix to be liquidity.
3. Heat a crepe pan/non-stick pan over medium-high heat. Once pan is hot, pour over 1/2 c of crepe mix into pan and spread around using a spatula. Once it starts to bubble, carefully flip over to cook on the opposite side (each side takes about 1-2 minutes). Place on a cooling tray and repeat for reaming crepe mix.
4. In a separate bowl, whisk together filling ingredients until smooth. Set aside until crepes are all finished.
5. To assemble: spread 2 tbsp of filling onto the middle of each crepe, roll over and place on a plate. Top with baked apples and granola. Serve warm.

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