Pumpkin crepes. If you’ve been following along with my breakfast posts, you know that I’ve been having issues making pumpkin pancakes. I have never made crepes before. So what made me decide to try my hand at pumpkin crepes? Honestly, I have no idea.
Thankfully, it was a great decision!
Alright my little chefs. First, gather up your dry ingredients and mix ‘em all together.
Next, add eggs and applesauce and beat until mixed. Once mixed, add milk and water and beat. When everything is mixed together, add the pumpkin and vanilla and beat until combined.
Set the batter in the fridge and let it sit for one hour.
Once the batter has set for an hour, prepare your skillet. Place about ¼ of a tablespoon of coconut oil on a skillet and heat until melted. Then add your batter and smooth it out until it’s a thin pancake.
Sprinkle on some sugary goodness on the wet batter, then flip the crepe and bake for another minute or so.
Place crepes on a baking sheet and keep warm in the oven until you are ready to serve them. (Or if you're going to serve them soon, you can just set them out on a cutting board like I did.)
Spread about a tablespoon of vanilla Greek yogurt down the middle of the crepe, then roll up and serve/eat and enjoy the deliciousness of fall!
Again, if you’ve been following along with my breakfast recipe posts, you know that I’ve been “banned” from making pumpkin breakfasts. Well, I made these for dinner and I needed to use up some leftover pumpkin, so my family just had to suffer. And suffer they did – of full stomachs! They loved the crepes! Kyle, my brother, even came in after his first serving, looked at me, and licked his lips (his way of asking for seconds). So now I’m unbanned from pumpkin breakfasts. Yay!
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp salt
1 1/2 Tbsp brown sugar
2 Tbsp unsweetened applesauce
1 tsp vanilla
3/4 cup milk
3/4 cup water
1/2 cup pumpkin puree
Vanilla Greek yogurt (I used nonfat)
Combine and mix the flour, baking powder, spices, and sugar in a bowl. Add the eggs and applesauce and beat with an electric mixer until combined. Once combined, add the milk and water and beat until incorporated. Finally, add the pumpkin and vanilla and beat until the batter is smooth.
Cover the bowl with plastic wrap and set in the fridge for one hour.
Once the batter has set for an hour, prepare your skillet by heating apx. 1/4 Tbsp of coconut oil (if you don't have coconut oil, butter should work, too). Once the oil has melted, turn the heat down a but and add about 1/3 cup of the batter to the pan.
In order to make crepes and not pancakes, you need to spread the batter out with a spoon so that it makes a like really thin pancake.You need to work fast because once the batter is on the skillet, it's going to start frying.
Once you've spread out the batter, sprinkle about 1/4 tsp of cinnamon sugar on top of the crepe.
The crepes only take about 1 - 2 minutes per side. Once they are fried, place on a baking sheet and keep warm in the oven or serve immediately.
When preparing to eat, place the crepe with the cinnamon sugar side down. Add about 2 Tbsp of Greek yogurt down the middle of the crepe. Roll the crepe up and serve!