Here in the Northeast where we’re experiencing one of the coldest winters on record, I’ve found one of the best ways to boost my family’s spirits is by whipping up a warm and tasty breakfast. And this one definitely tops the list. These golden-brown pumpkin crepes are stuffed with a sweet apple cinnamon filling and served with homemade coconut whipped cream for a deliciously healthy breakfast or even dessert.
Several years ago my neighbor’s mother stopped by our house with a special treat. She was visiting New York from France and had decided to make crepes for breakfast. She surprised my family with a plate piled high with the most perfect French crepes we had ever tasted: thin and light and delicate. Ever since going gluten free, I imagined that crepes like those would remain a fond and distant memory. But it turns out crepes can be made gluten-free and paleo friendly. The secret ingredients are pumpkin and coconut flour. Mixed with eggs, a little bit of coconut oil, and a medley of spices (cinnamon, nutmeg, and vanilla) these turn out yummy crepes every time. For the pumpkin, I used a can of Farmers Market Organic Pumpkin.
These pumpkin crepes deserved to be paired with a sweet filling. Nicole suggested that apple would be a lovely compliment to the pumpkin flavors, so I decided to stuff them with the apple filling I usually use in my apple pies: diced apples tossed with butter, cinnamon, and nutmeg and cooked on the stove until the apples are warm and tender. The sweet aroma of the cooking apples trails from the kitchen up to the second floor, awakening everyone to the promise of an especially delicious breakfast.
After the apple filling is ready, it is time to make the crepes. Heat your pan on the stove and cover with a little bit of coconut oil. Pour in a quarter cup of the batter and cook until just golden. Flip and cook on the other side as well. Remove from the pan and fill with the apples. Make sure to roll the crepe up while it is still warm. When the crepes cool down, they become a bit too delicate to roll. Also make sure to wipe your pan clean after making each crepe so that the next one doesn’t burn. Voilà! Beautiful pumpkin crepes each time.
Nicole made a dairy free, coconut whipped cream to pair with our crepes. Coconut milk is one of the most highly nutritious foods you can add to your diet. Read more about the benefits of coconut milk here. To make the whipped cream, you will need a can of coconut milk and your favorite sweetener. We added just one packet of stevia, but you could also mix in several drops of vanilla to taste. For the can of coconut milk (make sure to use a can, not a carton), we used Native Forest that is certified gluten-free and canned with non-BPA packaging.
A can of coconut milk contains coconut fat and coconut water. If you were to shake and open the can right away, the fat and water would mix together forming a creamy liquid. However, if you leave the unopened can overnight in the refrigerator, the fat and water separate, forming a thick layer of coconut fat at the top of the can. At the bottom of the can will be a bit of coconut water that you can discard or refrigerate to add to your smoothies. Spoon out the top layer into a cold, mixing bowl. It will look like the picture below.
A hand mixer works best for whipping up this coconut fat into cream. All you need to do is beat the coconut fat until it reaches a softer consistency (this usually takes about three to five minutes). Then add your sweetener of choice and beat it in until combined. You can eat it right away and also refrigerate any left over whipped cream for up to three to four days. This whipped cream is so quick and effortless to make and if you sweeten with vanilla, you can hardly tell it isn’t the real thing.
I am still longing for the summer sun, but these crepes make the morning a little brighter. This satisfyingly warm and scrumptious breakfast is made with only the most wholesome ingredients and sweetened with the rich pumpkin and apple flavors of autumn and winter. Enjoy, friends!
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- For apple filling
- 2 tablespoons butter, softened
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons water
- 3 apples, peeled, cored and diced (I used delicious apples in this recipe)
- 1 tablespoon lemon juice
- For coconut whipped cream
- 1 can coconut milk, refrigerate overnight
- stevia or honey to taste
- For crepes
- 4 eggs
- 2 tablespoons coconut flour
- 1 tablespoon coconut oil
- ½ cup water
- ¼ cup organic pumpkin
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon vanilla
- salt, to taste
- Coconut oil for the pan
- For apple filling: Combine butter, cinnamon, and nutmeg with 2 tablespoons of water in a small pot. Heat and stir to dissolve. Add apples and lemon juice and toss. Cover and cook over medium heat for 5 minutes, stirring frequently.
- For coconut whipped cream: Refrigerate can of coconut milk overnight. The next day if you do not shake the can, you will have solid coconut fat at the top of the can. Spoon this into a cold bowl, leaving the coconut water behind. With a hand mixer beat the coconut fat into a firm whipped cream, about 3-5 minutes. When the consistency is right, add stevia. Beat again until combined. Refrigerate until you are ready to serve.
- For crepes: Whisk together eggs, coconut flour, coconut oil, water, pumpkin, cinnamon, nutmeg, vanilla and about ¼ teaspoon of salt. If the batter is still thick, add a little more water. Heat your pan. Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan. Pour a little more than a ¼ cup of batter for each crepe and swirl to spread evenly. Cook on a low flame until golden on the bottom, about 1-2 minutes. Loosen the edge of crepe with a spatula. Flip and cook the other side, another 1-2 more minutes. Repeat for each crepe.
- Spoon apple mixture on top of crepe and carefully roll. Top with coconut whipped cream.
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