In a large 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 form 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.
You 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.
Grease 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.
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 edges are getting crispy and don't stick to the border of the pan.
Using 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.
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 for up 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 sides on medium heat.
Toasted pecan: I simply melt 1/2 teaspoon of coconut oil in a saucepan on medium heat, add the chopped pecan, and toasted them for 2 minutes. Drizzle some sugar-free liquid syrup at the end if you like them sticky and sweet.