Start with the apple filling by combining all filling ingredients in a medium to large saucepan. Place saucepan on the stove over medium heat and bring to a low simmer. Cook until apples soften, stirring occasionally, about 30-40 minutes.

While apples are cooking, begin making the crepes by adding the eggs, milk, and water to large mixing bowl. Whisk for about 1-2 minutes, or until mixed well and lightly frothy.

Add in flour and cinnamon and whisk again for 1-2 minutes.

Heat a round pan on the stovetop over low heat. Coat the pan with coconut oil then pour about ¼ cup crepe batter into pan. Swirl the pan to evenly disperse the batter then place it back over the heat.

* I recommend using an 8-10” pan

Cook about 2-4 minutes, or until the surface of crepe is set. Flip and cook another 1-3 minutes, until lightly golden brown.

* If you prefer soft crepes, cook 1-2 minutes per side. For a more classic crepe, cook a bit longer or until golden brown on both sides.

Lay cooked crepes on a plate or flat surface until ready to eat.

Spoon solid portion of coconut cream into a mixing bowl. Beat on high speed until smooth and creamy.

Assemble the crepes by evenly filling each with apple pie mix and topping with whipped coconut cream. Enjoy!