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Gluten-free cinnamon apple breakfast crepes filled with spiced apples and vanilla coconut yogurt, topped with coconut whipped cream and coconut crumbles, served with crispy hashbrowns.
Sherryl Jenkins's avatarSherryl Jenkins

Cinnamon Apple Breakfast Crepes

These cinnamon apple breakfast crepes are made with King Arthur 1:1 gluten-free flour and filled with apple pie–spiced apples and a creamy vanilla coconut yogurt filling. Finished with coconut whipped cream, coconut crumbles, and served alongside crispy hashbrowns, they’re a cozy, restaurant-style breakfast made easy at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)
Ingredients Equipment Method Notes

Ingredients
  

Crepe Batter
  • 2 large eggs
  • ¾ cup milk of choice (dairy or unsweetened coconut milk)
  • ½ cup King Arthur 1:1 Gluten-Free Flour
  • 1 Tbsp Collagen peptides
  • 1 tbsp melted butter, ghee, or coconut oil
  • ¼ tsp salt
  • ¼ tsp vanilla extract (optional, but recommended)

Apple Pie Filling

  • 1 large apple, thinly sliced
  • ½ tsp apple pie spice
  • 1–2 tsp coconut sugar
  • Pinch of salt
  • 1 tsp butter, ghee, or coconut oil
  • Splash of water, if needed
Vanilla Coconut Yogurt Filling
  • ½ cup thick, unsweetened coconut yogurt
  • ½ tsp vanilla extract or vanilla powder
  • 1–2 tsp maple syrup or coconut sugar, to taste
  • Pinch of salt
For Serving (Optional but Highly Recommended)
  • Coconut whipped cream
  • Crunchy coconut crumbles
  • Crispy hashbrowns

Equipment

  • Medium mixing bowl or blender
  • Whisk
  • Nonstick skillet (8–10 inches works well)
  • Silicone spatula
  • Small saucepan or skillet (for apples)

Method
 

Make the Crepe Batter
  1. Make the Crepe Batter
  2. Whisk or blend until smooth and pourable, similar to heavy cream.
  3. Let the batter rest for 5–10 minutes to allow the flour to hydrate.
Prepare the Apple Filling
  1. Heat fat in a skillet over medium heat.
  2. Add sliced apples, apple pie spice, coconut sugar, and salt.
  3. Cook for 5–7 minutes, stirring gently, until apples are soft and lightly caramelized.
  4. Add a splash of water if the pan becomes dry. Remove from heat and set aside.
Make the Vanilla Coconut Yogurt Filling
  1. In a small bowl, stir together coconut yogurt, vanilla, sweetener, and salt.
  2. Taste and adjust sweetness as needed.
  3. Chill briefly if you prefer a thicker consistency.
Cook the Crepes
  1. Heat a lightly greased nonstick skillet over medium-low heat.
  2. Pour about ¼ cup batter into the pan, swirling to coat thinly.
  3. Cook for 60–90 seconds, until the edges lift and the bottom is set.
  4. Flip carefully and cook another 20–30 seconds.
  5. Repeat with remaining batter, stacking crepes on a plate.
Assemble
  1. Spread a thin layer of vanilla coconut yogurt filling over each crepe.
  2. Spoon warm apple filling on top.
  3. Roll or fold crepes gently.
  4. Finish with coconut whipped cream, coconut crumbles, and serve with crispy hashbrowns on the side.

Notes

Nutrition (Estimated, Per Serving)

  • Calories: ~420
  • Protein: ~12g
  • Fat: ~22g
  • Carbohydrates: ~42g
  • Fiber: ~5g
  • Sugar: ~18g
(Values will vary depending on toppings and portion size.)