Pumpkin crepes – low carb + gluten free
For those following me for a while, you know I am French and I am addicted to crepe. I am eating crepes each week with my family and I shared plenty of low carb crepes recipe on my blog, almond flour crepes, coconut flour crepes. Well this recipe use a combo of my favorite low carb flours, plus some delicious pumkin puree and pumpkin spices. This pumpkin crepes are the best healthy mornings crepes on Thanksgiving brunch.
All you need to make this batter are 6 simple ingredients:
- Almond flour or almond meal, both works very well
- Coconut flour, make sure it sifted before you measure it or at least make sure there is no lumps in your flour It tends to happens if you store your coconut flour for a while as it is highly water absorbent, lumps forms with time and humid air.
- Pumpkin puree – I used 100 % pumpkin puree from can, no added sugar
- Sugar free crystal sweetener – you can also use stevia drops or any natural sweetener you like
- Pumpkin spices
Homemade coconut cream and pecan
You can fill those crepes with the fillings of your choice but I highly recommend this delicious combo of whipped coconut cream, chopped pecan and sugar free flavored maple syrup. To make your own sugar free whipped coconut cream you need:
- Canned Coconut cream – make sure it contains more than 91 % of coconut cream or it wont work
- Stevia Vanilla drops
Bring your can of coconut cream to the fridge for at least 24 hours. The next day, open without shaking the can. Scoop out the thick cream on top f the can, discard the water. Whip the cream in a cold bowl as you would do with regular cream. After 3 minutes a lovely whipped cream form, flavor with stevia drops.
This is a very easy pumpkin crepes recipe, ready in 15 minutes. It taste delicious for any time of the day and they are very fulfilling are they are loaded with fiber and protein.
WATCH THE RECIPE VIDEO AND MAKE THOSE PUMPKIN CREPES NOW !
Enjoy the recipe,
Pumpkin crepes, Low Carb
- In a large mixing mixing bowl, beat the eggs with vanilla essence and pumpkin spices.
- Add in pumpkin puree, almond meal, coconut flour and sugar free crystal sweetener. Vigorously whisk to avoid, as much as possible, to forms coconut flour lumps. It is ok if there is few small ones, don't worry. Or you can also use an electric beater for a smoother batter.
- You should obtain a slightly thick batter. Set aside 5 minutes to let the fiber absorb the liquid. The batter will get slightly thicker.
- Grease a non stick tefal crepe pan with a 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 oil on the pan or you will fry the crepe.
- Warm 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 quickly the pan, making round movement, to spread the batter evenly on the pan. Add more batter if needed to cover the surface of your pan.
- Cook 2-3 minutes on one side or until the edge are getting crispy and un stick from the border of the pan.
- Using a flat tool or your finger, flip over the crepe. If it is too fragile, keep cooking for few more seconds on that side before flipping the crepe. Cook for 1 minute on the other side.
- Place the cooked crepes on a plate and repeat this process until all cooked. This batter makes 6 crepes of 20 cm (8 inches) or 4 large crepes 24 cm (9.5 inches)
Pecan Coconut cream filling
- Fill 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.
- Store crepes u to 3 days in the fridge. Place them on a plate covered with plastic wrap to avoid them to dry out.
- Rewarm on the crepe pan for 1 on both side on medium heat.
Nutrition panel is for one pumpkin crepe without filling. This recipe makes 6 medium size crepes.