Are you ready for more pumpkin? 😛
These cinnamon pumpkin crepes are filled with vanilla greek yogurt, almond butter and berries. I topped them with maple syrup, desiccated coconut and more cinnamon. Obviously greek yogurt is not strictly paleo, but like always you can fill and top these with whatever you like.
These crepes are paleo if you use coconut flour. Do take care when you flip them though cause they’re quite delicate, especially with coconut flour. I broke my first one that’s why there is only one crepe in the picture haha.
Cinnamon Pumpkin Crepes (Makes 2 crepes):
2 tbsp pumpkin paste
8 drops stevia (OR 2 tsp raw sugar)
2 tbsp milk of choice
1 tsp oil
Pinch of cinnamon & all spice
Pinch of salt
1/2 tbsp coconut flour (OR 1T wwf)
1. Mix all wet ingredients first then add in the dry and combine.
2. Lightly grease pan and pour half of the batter onto pan and cook. Take care when you flip (especially if you used coconut flour since these are quite delicate).
3. When both sides are done, slide it out of pan onto a plate. Put in desired fillings and roll it up.
4. Repeat until all batter is used.
Ideas for fillings and toppings:
Fresh/ dried fruits, chopped nuts, desiccated coconut, maple syrup, coconut whipped cream, greek yogurt, ricotta, cottage cheese, nut butter, pumpkin butter, speculoos, etc etc.
Below is the recipe for my vanilla greek yogurt that I filled the crepes with:
Vanilla Greek Yogurt
4 tbsp 0% Chobani greek yogurt
Few drops vanilla extract
8 drops stevia (OR 2 tsp raw sugar OR 1 tsp maple syrup)
Mix everything until combined.