My buckwheat blender crepes are one of my family and I’s very favorite breakfasts! We usually make them on the weekend and roll them up tight like Swedish pancakes with ghee/butter and coconut sugar. I also love them filled with bananas and chocolate hazelnut spread or sauteed cinnamon apples. Buckwheat crepes aren’t as delicate as traditional crepes. so they are really easy to make. Even my husband has become a pro crepe-maker. They are also full of protein, fiber and trace minerals. I’ve made them for a few friends who have since bought their own cases of buckwheat groats on Amazon just to make these crepes!
The other day I had some leftover dairy-free caramel sauce in my fridge and caramel apple crepes sounded like a delicious idea. I was right. Though it’s hard to be wrong when it comes to caramel and apples. These crepes make an amazing fall dessert or special breakfast. They taste so decadent nobody will ever guess they are gluten/dairy/refined-sugar-free!Print
For the Apple Filling:
- 2 tablespoons ghee, butter, or coconut oil
- 3 cups apples, peeled and cut into small pieces (I use Granny Smith)
- 1-2 tablespoons apple cider or apple juice
- pinch of salt
- 1-2 tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Coconut whipped cream for serving
- Make the caramel sauce. This can be done up to 5 days in advance. If the caramel is in the refrigerator, bring it to room temperature.
- While you’re making the crepes, make the apple filling. Heat the ghee in a skillet over medium heat. Add the apples, cider, and salt and cook on medium-low heat until the apples are softened, about 8-10 minutes. Remove the apples from the heat and mix in the honey, lemon juice, vanilla, and cinnamon.
- Assemble the crepes by spreading a thin layer of caramel on a crepe. Top with the apple filling and roll as desired. Serve with coconut whipped cream and a dash of cinnamon if you like!