Paleo Breakfast: Pumpkin Crepes

 

Pumpkin Crepes

Before I started eating paleo, crepes were a favorite of mine for weekend breakfasts. They had to be made on the weekend because they take some time to make even though the preparation was so quick. I loved making and creating new ways to enjoy crepes including extra ingredients and funky toppings and sides.

When I started paleo, my breakfasts no longer consisted of any baked type items, pancakes and crepes, and muffins too all gone. Why? Well, processed foods are hardly paleolithic by nature with baking and creating food items something a cave person would be able to accomplish but really mostly because these are generally made with flour, Bisquick, and other non-paleo and over-processed ingredients that no longer served a purpose to my body or appeal to my brain. The breakfast items still sounded appealing, but remembering the ingredients was enough to turn me off, especially when I was the one cooking and adding the offending ingredients to my food.

My breakfasts have been nothing short of delightful, mind you, full of various meats and veggies. However, maybe about once a month now, I break out the coconut flour for an attempt at the crepes that once held my heart. The basic pale recipe I have mastered and fallen in love with is amazing and the version I have here is my pumpkin fall season twist as I hope for the air to start cooling even just a little and October begins.

Ingredients

  • 1/3 cup pumpkin puree
  • 1/4 cup coconut milk
  • 1/4 cup coconut flour
  • 4 eggs
  • 1 tablespoon ghee
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • dash powdered ginger

Instructions

  1. Mix all ingredients in a large bowl until fully mixed.
  2. Heat a small amount of ghee on a pan at medium heat to grease the pan.
  3. Scoop 1/4 cup of the dough, it will be a liquid-like dough as this is what crepe dough looks like, and pour into the heated pan.
  4. Next, put some movement into your crepe by slowly turning the pan so that the dough spreads into a circle shape, thinning, and evening the crepe at the same time.
  5. It is very important to be patient with your dough at this point. You will be tempted to check the underside and try to flip the crepe before it is ready. Do not move the crepe until you know it is ready. How do you know? There will be little air bubbles popping on the edges and center of the crepe and the final test will be if your spatula fits smoothly under the crepe. This is the difference between a patient crepe and an impatient crepe. While both taste amazing, I know I got impatient with the broken one and had to check myself on the next ones.
  6. Flip the crepe when ready and let cook on the other side for only a quick few seconds as the crepe is now already mostly done.
  7. Lift off the pan and repeat the entire process for each crepe.

Enjoy with the topping of your choice. Bananas and honey are my go-to breakfast topping choices but agave nectar, molasses, or even a dab of leftover pumpkin puree and crushed pecans will ring in the fall season perfectly.

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