Gluten-Free Pumpkin Crepes are delicate soft pillowy bites of flavor goodness. In fact, they are the stuff that foodie dreams of made of. Indeed, these orange-colored crepes are so good you might even dream about them. Made with aromatic seasonal spices to enhance your flavor palette. What is better than the smell of cinnamon, ginger, and clove wafting through the air? Hence, your family will devour these crepes. In all honesty, they have now become my favorite breakfast.
Gluten-Free Pumpkin Crepes:
The perfect Autumn or Winter breakfast to warm you up. It’s that time of year again in America where Pumpkin makes a large splash on the food scene. In truth, I too have many pumpkin recipes. Moreover, this is my new favorite. Perfect for Breakfast, Lunch, Dinner, or Dessert. Heck anytime is a great time for these crepes. In any case, I believe they are going to be my go-to breakfast for Thanksgiving maybe even Christmas.
So delectable and tasty. I really can’t stop thinking about these tasty crepes. Consequently, they can be filled with your favorite filling. The Filling can be warm or room temperature. However, my preference is warm filling is like a warm breakfast hug.
At any rate, Cassava Flour Information will give you more insight into this alternative flour. Make with or without a crepe pan. Fill with Gluten-Free Cinnamon Ginger Custard and top with Homemade Pumpkin Spice Syrup.
Notes:
I am still reeling with grief as my best friend passed away on October 25th from complications due to covid. Please bear with me as I try to write my blog posts and get them published. In conclusion, I would greatly appreciate any and all prayers for her family. Her name was Stephanie and she was more than amazing. I am not very much of a writer not to mention, I tend to be a very private person.
Gluten-Free Pumpkin Crepes
Ingredients:
- 8 eggs
- 1/2 cup water
- 2 cups almond milk or whole milk
- 1/8 tsp clove
- 1/2 c cassava flour
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 tbsp cinnamon
- 2 tbsp butter or coconut oil
- 4 tbsp canned pumpkin
Directions:
First, place all the ingredients into a high powered blender. 
Second, blend on high for 1-2 minutes. Thirdly allow the batter to sit for 20 -30 minutes. Next, add butter or coconut oil pan. Be sure it is well oiled. 
Finally, heat a crepe pan or a frying pan on medium heat until the pan is smoking hot. Once the pan is hot add a small amount of crepe batter to the pan. Tilt and swirl the pan in a circular motion to cover the bottom.
Finally, remember even the pro crepe makers often have to toss out the first crepe.
Lastly, cook for 1- 2 minutes. Carefully, lift the crepe and flip it over. Next, cook the other side for approximately one minute. Lastly, remove the crepe to a plate. Finish making the crepes. Makes approximately 16 crepes. Crepes may be filled with a filling of choice. Consequently, any remaining batter may be left in the blender or sterilized glass jar with a screw top. Lastly, store in the refrigerator for up to 3 days. Before use blend again or shake the jar to combine ingredients. Follow the instructions above to make the crepes.
Gluten-Free Pumpkin Crepes
Equipment
Ingredients
- 8 whole eggs
- 1/2 cup of water
- 1/2 cup cassava flour
- 2 cups milk
- 1/8 tsp ground clove
- 1/4 tsp nutmeg
- 2 tsp cinnamon
- 1/4 tsp ginger
- 4 tbsp canned pumpkin
- 2 tbsp coconut oil or butter
Instructions
- First, place all the ingredients into a high powered blender.8 whole eggs, 1/2 cup of water, 2 cups milk, 1/8 tsp ground clove, 1/4 tsp nutmeg, 2 tsp cinnamon, 1/4 tsp ginger, 4 tbsp canned pumpkin, 2 tbsp coconut oil or butter, 1/2 cup cassava flour
- Second, blend on high for 1-2 minutes.
- Thirdly allow the batter to sit for 20 -30 minutes.
- Next, add butter or coconut oil pan.
- Be sure it is well oiled.
- Finally, heat a crepe pan or a frying pan on medium heat until the pan is smoking hot.
- Once the pan is hot add a small amount of crepe batter to the pan.
- Tilt and swirl the pan in a circular motion to cover the bottom.
- Finally, remember even the pro crepe makers often have to toss out the first crepe.
- Lastly, cook for 1- 2 minutes.
- Carefully, lift the crepe and flip it over.
- Next, cook the other side for approximately one minute.
- Finish making the crepes.
- Most importantly, oil the pan well between each crepe.
- Makes approximately 16 crepes.
- Crepes may be filled with a filling of choice.
- Consequently, any remaining batter may be left in the blender or sterilized glass jar with a screw top.
- Lastly, store in the refrigerator for up to 3 days.
- Before use blend again or shake the jar to combine ingredients.
- Follow the instructions above to make the crepes.
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| calories 63 | |
| % Daily Value * | |
| Total Fat 4 g | 7 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 96 mg | 32 % |
| Sodium 54 mg | 2 % |
| Potassium 47 mg | 1 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 2 g | |
| Protein 3 g | 6 % |
| Vitamin A | 24 % |
| Vitamin C | 0 % |
| Calcium | 17 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
