These Paleo and Gluten Free Pumpkin Crepes make a quick and easy weekday breakfast, a weekend morning treat, or a great addition to your fall parties. Make them plain and serve with organic, pure maple syrup or make a big batch, lay out all of the toppings you can imagine, and let guests fill and roll their own for a fun crepe bar.
This recipe is adapted from the recipe for Pumpkin Pancakes from Practical Paleo by Diane Sanfilippo. The addition of the coconut flour helps thin out the batter to make the plump pancakes a bit more like crepes to be filled with toppings.
Time: 30 minutes
• 4 NestFresh Eggs
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 tablespoon butter or coconut oil
• 1/4 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• pinch salt
• 4 tablespoons of coconut flour
1. In a large bowl, mix the NestFresh Eggs, canned pumpkin, and vanilla extract together.
2. In a separate small bowl, mix the pumpkin pie spice, cinnamon, and baking soda.
3. Pour the dry mixture into the wet ingredients while mixing.
4. Melt the butter in a large skillet over medium heat.
5. Ladle a tablespoon of the batter into the pan. Allow the mixture to spread before adding another tablespoon of batter around the edges. This will keep the crepes thin and light rather than thick in the middle.
6. When bubbles appear, flip the pancake.
7. Top with your favorite toppings: dark chocolate chips, nut butter, yogurt, honey, applesauce, or any other tasty toppings.
8. Roll the crepes and serve.
What do you top your pumpkin pancakes with?