For the Crêpes
- 6 tablespoons whole wheat flour
- 5 tablespoons all-purpose flour
- 2/ 3 cup unsweetened almond milk
- 1 teaspoon sugar
- 1 tablespoon plus 3/4 teaspooon vegan caramel protein powder
- 1/ 4 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
For the Apples
- 1 apple, cubed
- 1 teaspoon cinnamon
- 2 teaspoons sugar, or sweetener of choice
- splash of water
- Vegan vanilla yogurt
- Peanut butter
Whisk together all crêpe ingredients in a large mixing bowl and let sit for 10 minutes.
Heat a non-stick or well-greased pan over medium heat. Once very hot, pour in 1/5-1/4 the batter and spread it out over the pan quickly, using the back of a ladle. Do this in circular motions, starting in the center of the crêpe and working your way out. Once cooked through, transfer crêpe to a plate, then repeat with remaining batter.
In a separate non-stick pan, combine the apple, cinnamon, sugar and water. Cook until tender. Add water as needed until the apples are fully cooked. If the apples are sticking, then add 1 teaspoon oil to the pan.
Serve the crêpes with the cooked apples, vegan vanilla yogurt, peanut butter, granola and berries.