These are not the most beautiful thing I have ever made, but boy oh boy are they good! 💥
I keep seeing people with pumpkin scones everywhere! But I am avoiding those babies like the plague! 🙈
When I was pregnant with our first, I gained 65lbs, and I stress ate through my whole pregnancy. Almost every day on my break I would walk over to Starbucks from my office and eat a pumpkin spice latte and a pumpkin scone. 😕
As you can imagine I gained quite a bit of weight quickly, and gave myself an awful stomachache! Back then I didn't understand that my body couldn't tolerate wheat or dairy. I just blamed everything on my IBS! 😳
Anyways the long and short of it is I still wanted something "pumpkin" 🎃
So today on a whim I made our family gluten/ dairy free crepes for dinner with a pumpkin filling! Yup, sometimes you need dessert for dinner! 😝
1 cup all purpose gluten free flour (I use Bob's red Mill all-purpose baking flour)
2 cups unsweetened almond milk
1 Tbls sugar (omit if making savoury crepes)
2 Tbls melted coconut oil (room temp)
Mix all together very well with an electric mixer. Batter should be very thin.
1/2 cup of organic pumpkin purée
1/4 cup of coconut milk (from a can)
2 Tbls Maple syrup
1 tsp cinnamon
1/2 tsp pumpkin pie spice
Mix all together in a saucepan and heat over low heat on the stove
1/4 cup canned coconut milk (I scraped the thick stuff off the top
1/2 tsp maple syrup
1/8 tsp cinnamon
Mix all together in a small bowl. Set aside
Pre Heat a large skillet on low/med heat.
Use a tiny bit of coconut oil (maybe 1/4 tsp) to cook each crepe. Should make 8 med size crepes.
Add a scoop of filling to each crepe. Roll em' up, cut in 1/2. Add a little bit extra filling on the top and then drizzle with the coconut cream. Serve and enjoy!