If you are looking to create a bountiful breakfast, these vegan Pink Lady® apple and maple syrup crêpes are just the ticket. This breakfast recipe is the perfect thing to get your day off to a healthy yet satisfying start.
The addition of grated apple to the batter in this recipe means that the resulting crepes are thicker and packed with that unmistakable Pink Lady® flavour. If you have any left-over then you can eat them rolled up on their own for a speedy breakfast or snack. Alternatively, if you have time to sit down for a leisurely breakfast or brunch then they are wonderful with slices of crunchy Pink Lady® apples, a drizzle of maple syrup and some vegan whipping cream.
The crunchy Pink Lady® apple filling combined with the soft, pillowy crêpes are a match made in heaven, and even better, ensure you get 1 of your 5 a day before even leaving the house.
This recipe is open to interpretation – do it your way and add your favourite toppings for a DIY breakfast!
Makes about 10 crêpes
Mix together the flours, ground flaxseed and salt.
Make a well in the centre and add in the maple syrup and 2tbsp of the oil. Add about half of the almond milk and mix to a smooth batter, then gradually add more milk, a little at a time, stirring in-between until you have a smooth, runny batter.
Add the apple to the batter and mix well.
Heat a frying pan or hot plate with a little of the remaining oil over a medium heat. Spoon a ladleful of the batter into the pan and spread around with the back of the spoon. Because of the grated apple these won’t be as thin as normal crêpes, but you should still be able to get them thin enough to fold up with a filling.
Cook until golden brown then turn over and cook on the other side until nicely coloured.
Transfer the cooked pancakes between two tea towels on a plate while you cook the rest, adding a little more oil between cooking if needed.
Fill each pancake with the apple slices, fold over and top with a drizzle of maple syrup and the plant-based cream.