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Hazelnut Butter Crêpes + Maple Cinnamon Roasted Apples {vegan}

vegan, egg‐free, dairy‐free, soy‐free
Roasted hazelnut butter adds a flavour reminiscent of browned butter to these vegan crêpes — top with maple cinnamon roasted apples, extra hazelnut butter and a little coconut yoghurt or whipped coconut cream (or whatever your heart desires).
Servings 4
Prep Time 15 mins
Cook Time 30 mins
Resting Time 1 hr



  • 1 cup plain flour
  • 1 tbsp chickpea flour, this acts as a binder and egg replacer
  • 1/4 tsp fine sea salt
  • 1 cup oat/almond/soy milk, you may need up to 1/2 cup or so more to achieve the correct consistency
  • 2 tbsp maple syrup, or 2 tbsp raw caster sugar
  • 2 tbsp roasted hazelnut butter*, or sub 2 tbsp melted and cooled vegan butter
  • 1 – 2 vanilla beans, seeds scraped, or 2 tsp vanilla bean paste / 1 tbsp vanilla extract

maple roasted apples

  • 5 medium apples, cored and sliced into thick half moons, I like pink lady
  • 5 tbsp pure maple syrup
  • squeeze of fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp vegan butter, melted, or olive oil
  • 1/2 - 1 tsp ground cinnamon
  • pinch fine sea salt
  • crack or 2 of black pepper
  • splash of bourbon, optional


  • extra hazelnut butter
  • coconut yoghurt or lightly sweetened whipped coconut cream
  • a little icing sugar to sieve on top optional
  • the syrup from the apple roasting dish
  • chopped toasted hazelnuts optional


roasted apples

  • Preheat the oven to 200°C / 400°F. Place the sliced apples on a lined baking tray or in a large roasting dish that can fit them in one even layer. Mix all of the other ingredients together in a little jug and pour over the apples. Toss well to make sure the apples are evenly coated.
  • Bake for about 15 – 20 minutes (depending on the type of apples / how thick your slices are) or until the apples are tender but not mushy, basting the apples with the maple syrup as they cook. Turn the oven off or on the keep warm setting, and keep the apples in the oven while you cook the crêpes.


  • Whisk the plain flour, chickpea flour and salt together in a medium bowl and make a well in the middle.
  • In a separate bowl or jug, whisk together the milk, maple syrup, hazelnut butter and vanilla beans seeds. Slowly pour the mix into the dry mix, gently whisking to incorporate until smooth. The batter should have a thick cream consistency. If it's too thick, whisk in a little more milk.
  • Pour into a large jug, cover with cling wrap or a silicone lid, and rest the batter at room temp for 30 mins - 1 hour or in the fridge for 2 hours +. For best results, rest overnight.
  • Heat a crêpe pan / non‐stick pan on a medium high heat. When the pan is heated up, brush the pan with a tiny bit of coconut oil/vegan butter and give the crêpe batter a gentle mix to combine. Pick up the pan, then with your free hand, pour about 1/4 – 1/3 cup of batter into the center of the pan and tilt and swirl it around to cover the pan with a thin layer of batter (if it is not spreading easily, you may need to add a little more milk to the remaining batter).
  • Place the pan back on the heat. Wait until the crêpe starts to look set on top, and the edges a little golden, then lift up the edge to check that it's light golden brown in patches underneath (about 2 – 3 minutes). Loosen the edges of the crêpe with a spatula, then gently flip it over. You may need to use your fingers to help flip the crêpe over. Cook until the second side is set and light golden brown in places (about 1 minute). Remove from the pan, place on a plate and cover with a tea towel. Place in the warm oven while you repeat this with the rest of the batter.


  • Spread a little hazelnut butter on one half of a crêpe, then top with a scoop of the roasted maple apples. Fold the other half of the crêpe over the top, then fold in half again so you have a filled triangular crêpe pocket. Serve with a dusting of icing sugar and a scattering of chopped toasted hazelnuts if you'd like, a drizzle of the syrup from the apple roasting dish, and a scoop of coconut yoghurt or whipped coconut cream. I serve 1 – 2 filled crêpes per person.


Hazelnut Butter: Use store-bought or make your own with this recipe.
Course: Breakfast, Dessert
Cuisine: French
Keyword: Autumn, Breakfast, Crepes, Dessert, French