Crepes are a versatile dish: they can be eaten for breakfast with some honey and butter or for lunch or dinner with a salad or some smoked salmon or some eggs. Since fall is the season of pumpkin, I put the pumpkin into my crepes, too. This has made the crepes bright orange and made them taste slightly sweeter: overall my family loved these crepes! Pumpkin is rich in amino acids, pectin, minerals (especially iron,) so your crepes are going to be high in nutrients.
Pumpkin Crepes Recipe
By October 3, 2015Published:
- Yield: 2 Servings
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
Crepes are a versatile dish: they can be eaten for breakfast with some honey and butter or for lunch or dinner with a salad or some …
- 1/2 cup Fresh pumpkin puree or roasted pumpkin
- 2 Organic free range eggs
- 1 /2 cup Spelt or wheat flour
- 2 teaspoons Brown or coconut sugar
- 1/2 cup (Almond) milk
- Blend all ingredients until smooth.
- Preheat some butter or coconut oil on a frying pan.
- Spoon the batter onto the pan and roll the pan around quickly, so that the pan is covered with batter.
- Fry the crepe on one side. Flip when the surface starts bubbling and fry on the other side.