Apple pie for breakfast? That might not exactly go along with your healthy lifestyle. But where pie falls short, these apple crepes fit right in. They’re made with nutritious wheat flour and packed with warm, slow-cooked, spiced apple pie filling and then drizzled with light, whipped coconut cream. It’s a breakfast that tastes like a dessert but is totally healthy-diet-approved.
Serves 5
Macros per serving: 281 calories | 5.3 g protein | 51.6 carbs | 7.5 g fat | 28.3 g sugar | 6.7 g fiber
Ingredients
Crepes
2 eggs
1 cup full-fat milk (any full-fat milk will work)
3/4 cup water
1 cup sprouted whole wheat flour
1 Tbsp. ground cinnamon
Coconut oil, for cooking
Filling
5 apples, cored and chopped
1/4 cup honey
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Topping
1 can (15 oz.) coconut milk, refrigerated overnight
Directions
- Prepare filling. In a medium-large saucepan, combine all filling ingredients over medium heat. Bring to simmer and cook until apples soften, stirring occasionally, about 30-40 minutes.
- Meanwhile, prepare the crepes. In large mixing bowl, combine eggs, milk and water and whisk for 1-2 minutes or until light and frothy.
- Add flour and cinnamon and whisk for another 1-2 minutes.
- Coat a round, 8- to 10-inch pan over low heat with coconut oil. Pour about 1/4 cup crepe batter into pan. Swirl pan to evenly disperse liquid and place back on heat. Cook for 2-4 minutes until surface is set. Flip and cook another 1-3 minutes until lightly golden brown.
- Repeat with remaining batter.
- Spoon solid coconut milk into mixing bowl. Beat on high until smooth and creamy.
- Assemble crepes by evenly filling each with apple mixture and drizzling with 2 Tbsp. whipped coconut cream.
Note: For classic crepes, cook a bit longer or until golden brown on both sides. For soft crepes, cook 1-2 minutes per side.