2 teaspoons coconut oil
4 small green apples, cored and cut into 1-inch cubes
3 tablespoons sugar
1⁄2 teaspoon cinnamon, plus extra for garnish
1⁄2 teaspoon kosher salt
2 tablespoons water
1 teaspoon lemon zest
1 & 1⁄2 cups flour
3⁄4 teaspoon kosher salt
1 & 1⁄2 cups Silk Almond Vanilla Creamer
3⁄4 cup water
4 & 1⁄2 tablespoons canola oil
Powdered sugar, for garnish
1. Apple filling: Melt coconut oil in a skillet over low heat. Add apples and saute for 5 minutes, stirring occasionally, until slightly softened. Sprinkle sugar, cinnamon, and kosher salt over apples. Stir and saute for 5 more minutes, then add in water. Saute for 2 more minutes, then stir in lemon zest and remove from heat.
2. Crepes: Place flour, kosher salt, Silk Almond Vanilla Creamer, water, and canola oil in a bowl. Whisk until smooth.
3. Heat a lightly greased 12-inch skillet over medium heat. Pour in 1⁄3 cup batter and quickly swirl the pan to spread the crepe into a circle. Let cook for 1–2 minutes until edges are crispy. Loosen the edge of the crepe with a spatula, then flip. Cook on the second side for 30 seconds. Remove from pan. Repeat with the rest of the batter.
4. Fold each crepe in half and then in half again to form a triangular shape. Place a few crepes on each plate. Top each with a few spoonfuls of apples. Dust with cinnamon and powdered sugar. Serve!