Pumpkin Crepes
Nutrition kick from the pumpkin and a touch of fall flavors. These do not have sugar or seasonings added so you can go savory or sweet!
Makes
Serving size
Ingredients
1 ½ ounces (42 ½ grams) gluten free flour
½ cup pumpkin puree
3 large eggs (or vegan substitute such as JUST® egg mix)
½ cup heavy cream (or coconut cream)
2 tablespoons unsalted butter, melted and cooled (or vegan butter)
Special equipment
Sifter
Instructions
- Sift flour in a bowl.
- Whisk the pumpkin puree, eggs and heavy cream in another bowl.
- Add the flour and mix until combined.
- Slowly whisk in the melted butter. Batter should be thin.
- Heat an 8 to 10-inch nonstick pan over medium low heat until it is hot (water droplets will sizzle when thrown in the pan).
- Remove pan from the heat, brush lightly with butter and pour ¼ cup of batter and swirl the pan to spread the batter into a circular shape.
- Put back on the heat and cook about 2 minutes, until lightly browned, top is set and the edges look dry.
- Using a spatula, gently push one side of the crepe. If it slides in the pan easily, it should be ready and easily flipped.
- Flip and cook the second side, 20 to 30 seconds.
- Slide onto a plate (cook time will vary depending on the size of your pan and thickness of your crepes).
- Do not oil the pan again unless crepes begin to stick. Repeat with remaining batter.
- Fill with sweet or savory ingredients, roll and serve.
Cooking Tip
• Whisk together whipped strawberry cream cheese and cool whip for a perfect and complimentary sweet filling. Add fresh strawberries, if desired.
• Place a sheet of parchment between leftover crepes to avoid sticking and tearing.
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