Thin, flexible crêpes made with apple purée — a simple, naturally sweet, plant-based option.
About the ingredients used in this recipe
Plant Milk
In most recipes we use plant-based milk, usually Plenish coconut milk or homemade coconut milk. These options contain very simple ingredients and are free from unnecessary additives or thickeners.
Using a clean, minimally processed plant milk helps keep the flavour natural and works well in both sweet and savoury baking.
Other unsweetened plant milks can also be used, but choosing versions without added sugars or stabilisers usually gives the best results in baking.
Doves Farm Freee White Bread Flour Blend
This gluten-free flour blend is made specifically for baking breads and yeast doughs. It creates a light, soft texture and works particularly well in recipes that need structure, such as rolls or enriched doughs. Being a certified gluten-free product, it is suitable for gluten-free baking.
Eiravee Sweet Blend
Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.
It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full recipe for the blend is available on the website and in the cookbook.
Apples
Apples add natural sweetness, moisture and a soft texture to the batter.
Sweeter varieties such as Gala or Fuji work particularly well in this recipe, while slightly sharper apples (such as Braeburn or Pink Lady) will give a more balanced, lightly tart flavour.
For this recipe, we use peeled and cored apples to ensure a smooth, even purée.
- 2 apples, peeled and cored
- 200 g Doves Farm Freee White Bread Flour
- 300 ml plant milk
- approx. 200 ml water
- 1 tsp Eiravee Sweet Blend
- a pinch of salt
- 1 tbsp olive oil
Make the batter
Add the apples and a small amount of water to a blender and blend until smooth.
Add the remaining ingredients to the same blender and blend again until the batter is completely smooth.
Alternatively, all ingredients can be blended together at once until smooth.
Allow the batter to rest for 10–15 minutes.
If the batter becomes too thick, add a little more water so it spreads easily in the pan.
Allow the batter to rest for 10–15 minutes.
If the batter becomes too thick, add a little more water so it spreads easily in the pan.
Cook the crêpes
Heat a non-stick frying pan or crêpe pan over medium heat.
Pour a small amount of batter into the pan and swirl to coat the base in a thin layer.
Cook on both sides until lightly golden.
Serve
Serve warm with your preferred fillings.
Resting the batter helps improve the final texture.
The batter should be thin and easily spreadable — adjust with water if needed.
Cooking temperature is important — too high heat may cause uneven cooking.
These crêpes are best enjoyed fresh but can be reheated gently.
Serve with fresh fruit, jam or nut butter for a simple and versatile filling.
Nutritional values per piece
Energy (Kcal): 62.5
Fat: 0.9 g
Protein: 0.6 g
Carbohydrates: 13.2 g
of which sugars: 2.3 g
Fibre: 0.6 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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