This is a great make-ahead recipe that can also be used as a dinner dessert with some added ice cream or whipped cream. The crepe cake is very pretty to look at and even more spectacular served on a cake stand.
Other types of flour, such as whole wheat or all-purpose flour, would work as well if you aren’t looking for a gluten-free outcome.
Per serving:
For crepes, in large bowl, combine all batter ingredients and whisk until blended. Cover and let sit a minimum of 60 minutes or overnight in the fridge to settle.
Spray a nonstick 9 in (23 cm) crepe pan (or two to speed things up) with coconut oil or another nonstick spray. Let pans heat up over medium heat. Once hot, tilt pan carefully and pour approximately 1/3 cup (80 mL) of batter onto pan, swirling it around to make sure pan is evenly coated. Cook 3 minutes, or until bubbles have formed. Carefully flip onto other side and repeat process until batter has been used up. You should have 8 to 10 crepes.
Preheat oven to 375 F (190 C).
For filling, place apples on 3 large parchment-lined baking sheets. Pour juice on top and sprinkle with cinnamon. Bake for 30 minutes, rotating sheets in oven, until soft. Remove and cool on sheets.
Layer sliced apples, dividing evenly between crepes. Top every third crepe/apple layer with about 2 Tbsp (30 mL) chopped nuts. Keep layering to the top and use a few baked apple slices to decorate. Top with more nuts and serve with maple syrup.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.