I’ve used my soup maker to make an abundance of different recipes, such as: soup (duh!), smoothies, juices, pancakes and my favourite, alcoholic beverages. It’s truly simple to use and does all of the cooking and blending for you, allowing time to clean up your kitchen, or do something more fun, like snack while you wait for your food. If you have a soup maker, or are thinking of purchasing one, check out my Instagram account for some more fun recipes to make in it – @nevernoteatingca

So let’s talk about these crepes. Firstly, I struggle to call them “crepes,” because as a kid, my family and I only ever ate “Finnish pancakes,” which were more crepe-like in appearance, but were never referred to as crepes. Those were our style of pancakes. We never ate traditional American pancakes. But you know what?! I’m all about pleasing the people. People see flat pancakes, they say “crepes.” So, this is for you.

Secondly, if you follow my IG account, or have read some of my posts, or even tried some of my recipes (thank you), you know that I like to put a healthier spin on foods that aren’t so healthy. Therefore, I have made these “crepes” with gluten-free flour, plant-based milk and no refined sugar. If you want to indulge a bit more, feel free to sub in the healthy ingredients for the not-so-healthy ones.

I can’t decided whether my favourite part of this dish is the pancake…I mean crepe…or the filling. It’s apple season right now, and nothing goes better together than apples and cinnamon. And nutmeg. Nutmeg is bomb. The filling is tart and sweet and ooey and gooey. It’s a great addition to these less-sweet crepes. I prefer to use honeycrisp or granny smith apples for this, but you can definitely use whatever you have on hand. I also like to keep the skins on, mostly because I’m lazy, but feel free to peel your apples if that’s your jam.

Below you will find two ways to make this recipe. The first is the easiest way, but you need a soup maker for that! The second is more traditional, but totally yummy just the same.

May your day be enhanced with pancake-crepes and fall fillings!

Gluten Free Crepes with an Apple Cinnamon Compote

Serving Size: Makes 10 large crepes

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients

•  2.5 cups dairy-free milk
• 2 eggs, beaten
• 2 tbsp maple syrup, plus more for serving
• 1 tsp vanilla extract
• 1.5 cups gluten free flour
• 1/2 tsp salt
• 2 medium apples, finely diced (I use honeycrisp or granny smith)
• 1/2 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• pinch of fresh nutmeg
• 1/2 tbsp of cornstarch
• 1 tbsp maple syrup or brown sugar
• coconut oil or butter (for the pan)

Instructions

With a soup maker:

1. Add the milk, eggs, syrup, vanilla, flour and salt to your soup maker. Set to “juice.” When finished mixing, skip to step 3 below.

Without a soup maker:

1. Whisk together milk, eggs, syrup and vanilla and set aside.
2. In a medium bowl, whisk flour and salt together. Add the wet ingredients and whisk until combined.
3. Place a large pan over medium-high heat and add half a tablespoon of coconut oil (or butter). When the pan is very hot, add about 1/3-1/2 cup of the crepe batter (depending on the size of your pan). Swirl the pan around until the batter coats the entire bottom. There shouldn’t be a lot of batter sitting on top.
4. Let the crepe cook until the edges begin to come up from the pan and the bottom is browned. Flip and cook on the other side for about 2 minutes or until darker spots begin to develop on the underside. Remove from pan, place on a plate and store in the oven or microwave to keep warm. Continue with the remainder of the batter.

For the filling:

1. While the crepes cook, add the apples, zest, lemon juice, cinnamon, nutmeg, cornstarch and sugar to a bowl and stir to combine. Let sit for at least 5 minutes.
2. Preheat a large pan over medium-low heat. Add a half tablespoon of coconut oil or butter to the pan. When melted, add the apples. Let cook until apples are fork tender, about 8-10 minutes, stirring occasionally.

Assembly:

1. Top each crepe with a few spoonfuls of the filling and a drizzle of maple syrup. Roll and enjoy!

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Last summer, I backpacked through Peru and discovered a vegetable called maca. If you’ve heard of it, you may know that, when consumed, it’s known to majorly enhance energy levels. It also helps to increase fertility, especially in men. The Peruvians swear by it. You NEED to try it.

Maca grows at high altitudes in the Andes and looks similar to a rounded-out ginger root. It is typically dried out and processed into a powder for consumption, but I have also seen it in pill form (Costco). After hearing about maca and learning about it’s magic, I loaded up on a few bags before flying out of Lima. There, it was super cheap to pick up. Here, not so much. I usually buy mine at the Bulk Barn and it is decently expensive, but a little bit goes a long way. You can also (obviously) find it on Amazon.

One more thing about maca, it’s a libido-booster people…So if you need a little help in that department…I meannn, you’re welcome.

Moving along now. Superfood number two – Spirulina. Now this is the epitome of plant nutrition. Spirulina is a blue-green algae that again, is processed into powder-form (perfect for adding to smoothies or smoothie bowls, btw) and is jam-packed with the good stuff. The vitamins. The minerals. All of it. It will make you feel wonderfully alive and ready for all of the adult things that you must face throughout your day.

I must warn you though…it is unwise to put your nose anywhere near the opened container and breathe deeply. You will have major regrets. Don’t let the smell fool you though! You cannot at-all taste what your nose regretfully inhales…trust! Spirulina is also what gives it that pretty, vibrant green colour. I’ll admit – I originally bought it for the photos…not the health benefits. It’s cool, guys. It’s cool.

I buy my spirulina off of Amazon. You can find it here. I have also seen it for sale at Bulk Barn.

The rest of the ingredients are pretty basic. They are as follows:

• Frozen fruit (bananas, mangos and cherries)
• Protein powder (vanilla)
• Almond milk
• Preferred toppings (I like fresh fruit, hemp hearts, roasted nuts, pomegranate seeds, toasted coconut and peanut butter)

So basically, you throw the frozen fruit, superfoods, protein powder and almond milk into a food processor and blend until smooth. It has a similar consistency to “nice cream,” just slightly thinner. It’s everything wonderful, honestly.

After blended, transfer to a bowl and top with all of your faves! Yet another opportunity to sneak a few more energy-boosting ingredients in. Some other options are: chia seeds for protein, good fats and fibre, granola for the ultimate crunch factor, and dark chocolate shavings because uhm..the antioxidants…fine, it’s because I don’t go a day without eating dark chocolate and you shouldn’t either.

Power Boosting Smoothie Bowl

Servings: 1

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients:

• 1/2 frozen banana
• 3-4 frozen mango chunks
• 3-4 frozen cherries
• 1 tsp spirulina powder
• 1 tsp maca powder
• 1 tbsp protein powder
• 2 tbsp almond milk (or any non-dairy milk)
• Toppings of choice (nuts, seeds, fresh fruit, nut butters, coconut, granola, etc.)

Instructions:

1. Add frozen fruit and powders to a food processor and pulse a few times to break up. Turn on the motor and blend on low speed, slowly drizzling in the milk.
2. Blend until the mixture is smooth, scraping down the sides as necessary. Transfer to a bowl.
3. Add your choice of toppings and you’re done!

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