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Gluten-Free Pumpkin Crepes with a platter and a plate to be served.
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5 from 1 vote

Gluten-Free Pumpkin Crepes

Gluten-Free Pumpkin Crepes Recipe using canned pumpkin and warming spices. Perfect for breakfast, lunch, dinner, or dessert. Quick and easy.
Course Breakfast, Dessert, Dinner, Lunch
Cuisine American
Keyword Celiac Recipe, Celiac Recipes, Cinnamon, Clove, Crepe Recipe, Ginger, Gluten Free Recipe, Gluten Free Sweet Pumpkin Crepes Recipe, Gluten Freee Pumpkin Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Crepe Recipe, Gluten-Free Crepes, Gluten-Free Diet, Gluten-Free Pumpkin Crepe Cake, Gluten-Free Pumpkin Crepe Cake Recipe, Gluten-Free Pumpkin Crepes, Gluten-Free Pumpkin Crepes Recipe, No Wheat, No Wheat No Problem, Nutmeg, Pumpkin Crepes, Pumpkin Crepes Cake, Pumpkin Recipe, Pumpkin Spice, Refined Sugar Free, Refined Sugar-Free Recipe, Sweet Pumpkin Crepes Recipe
Prep Time 5 minutes
Cook Time 48 minutes
Total Time 53 minutes
Servings 16 servings
Calories 68kcal
Author LaRena Fry

Equipment

Crepe Pan
Measuring Spoonscups
Serving Platters
Blender

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

Serving: 16servings | Calories: 68kcal | Carbohydrates: 1g | Protein: 3g