Gluten-Free Pumpkin Crepes
adapted from Juanita's Cocina
1 cup pumpkin puree
3/4 cup better batter flour
1 cup milk
1/2 cup warm water
4 Tbs. unsalted butter, melted
1 tsp. vanilla
1/2 tsp. powdered ginger
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/3 cup sugar
1/4 tsp. salt
1 tsp baking powder
You can see the recipe for homemade whipped cream here.
You can see the recipe for the pumpkin cream cheese filling here.
Add all ingredients into a mixing bowl. Mix until fully blended.
If you need to add extra milk to thin to make it spreadable in the crepe pan/skillet/griddle, do so.
Heat a nonstick crepe pan or small skillet over medium heat until completely warmed. Spray the pan with nonstick cooking spray.
Pour the batter into circles, as thin as you can go without it breaking.
When there are bubbles all over your batter, it is time to flip it.
When done, fill your crepe with pumpkin cream cheese filling. Top with some whipped cream sprinkled with a little cinnamon.
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