Pumpkin Crepes

These Pumpkin Crepes are low-carb and gluten-free pumpkin spice crepes. A delicious recipe made with coconut flour, almond meal, pumpkin spices, and a coconut cream pecan maple filling.

📝 Ingredients

• 7 Eggs
• 2 teaspoons Vanilla Extract
• 1 1/2 teaspoon Pumpkin Pie Spices
• 1/4 cup Pumpkin Puree
• 1/2 cup Almond Flour
• 2 tablespoons Coconut Flour (sifted, no lumps)
• 2 tablespoons Granulated Sweetener
• 1/4 cup Canned Coconut Cream (Unsweetened) (whipped)
• 2 tablespoons Sugar-Free Maple Syrup
• 1 tablespoon Pecan Nuts (finely chopped, toasted)

👨‍🍳 Instructions

1. 1In a large mixing bowl, beat the eggs with vanilla essence and pumpkin spices.
2. 2Add in pumpkin puree, almond meal, coconut flour, and sugar-free crystal sweetener. Vigorously whisk to avoid, as much as possible, forming coconut flour lumps. It's fine if there are a few small ones, don't worry. Or you can also use an electric beater for a smoother batter.
3. 3You should have a slightly thick batter by now. Set aside 5 minutes to let the fiber absorb the liquid. The batter will get slightly thicker.
4. 4Grease a crepe pan with an oil spray or rub vegetable oil on your pan using a piece of absorbent paper. I usually use 1/2 teaspoon before cooking each crepe. Don't leave the oil on the pan or you will fry the crepe.
5. 5Warm the non-stick crepe pan for 2 minutes on medium heat. When your pan is very hot, pour 1/3 cup of crepe batter in the middle of the pan. Tilt the pan quickly, making a round movement, to spread the batter evenly. Add more batter if needed to cover the surface of your pan.
6. 6Cook 2-3 minutes on one side or until the edges are getting crispy and don't stick to the border of the pan.
7. 7Using a flat tool or your finger, flip over the crepe. If it is too fragile, keep cooking for a few more seconds on that side before flipping the crepe. Cook for 1 minute on the other side.
8. 8Place the cooked crepes on a plate and repeat this process until all are cooked. This batter makes 6 crepes of 20 cm (8 inches) or 4 large crepes of 24 cm (9.5 inches).
9. 9--- Pecan Coconut cream filling ---
10. 10Fill each crepe with 1/4 cup of whipped coconut cream. Close the crepe. Sprinkle chopped pecan and drizzle sugar-free maple-flavored syrup on top.
11. 11--- Storage ---
12. 12Store crepes for up to 3 days in the fridge. Place them on a plate covered with plastic wrap to prevent them from drying out.
13. 13Rewarm on the crepe pan for 1 on both sides on medium heat.