You’re going to love these gluten free apple-filled pumpkin crepes for a deliciously nutritious breakfast or even dessert.
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 nutritious breakfast or even dessert recipe.
I’m thinking these would bring a festive twist to your holiday table making them an ideal choice for a Thanksgiving recipe, Christmas, or any special occasion.
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.
These crepes are paleo-friendly because they use coconut flour and do not contain any grains, dairy, or refined sugars.
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The secret ingredients are pumpkin and coconut flour. Mixed with eggs, a little bit of 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.
For more pumpkin goodness, take a look at my Gluten Free Pumpkin Chocolate Chip Cookies, delicious Gluten Free Pumpkin Spice Pancakes, and scrumptious Gluten Free Pumpkin Crisp recipes!
How to make gluten free apple-filled pumpkin crepes
*Free printable recipe card is available at the end of the post.
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 Irresistible Gluten Free Apple Pie: diced apples tossed with 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.
Making your crepes
After the apple filling is ready, it’s time to make the crepes.
Heat your pan on the stove and cover with a little bit of 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.
Tip:
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.
Pro tips and recipe notes
Can I make the apple filling ahead of time? Yes, you can make the apple filling ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently before using.
What type of apples are best for the filling? For the filling today, I used Delicious apples. Apples that are firm and slightly tart, such as Granny Smith or Honeycrisp would also work. They hold their shape well and provide a nice balance of sweetness and tanginess.
Can I add other fillings or toppings to these crepes? Definitely! These crepes are versatile. You can add other fruit fillings, such as berries or pears, or top them with chopped nuts or seeds.
Nicole made a dairy free, Coconut Whipped Cream to pair with our apple-filled pumpkin 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.
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.
Feel free to omit the coconut whipped cream if you like. If dairy is an option for you, a dollop of fresh whipped cream works wonderfully.
How should I store leftover crepes? Store leftover crepes separate from the filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the microwave.
I’m 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!
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Gluten Free Apple-Filled Pumpkin Crepes Recipe
Ingredients
For apple filling
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons water
- 3 apples peeled, cored and diced (I used delicious apples in this recipe)
- 1 tablespoon lemon juice
For crepes
- 4 eggs
- 2 tablespoons coconut flour
- 1 tablespoon oil coconut oil or extra-virgin olive oil
- 1/2 cup water
- ¼ cup pumpkin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon vanilla
- salt to taste
- oil for the pan coconut oil or extra-virgin olive oil
Instructions
For apple filling:
- Combine 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.1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons water, 3 apples, 1 tablespoon lemon juice
For crepes:
- Whisk together eggs, coconut flour, oil, water, pumpkin, cinnamon, nutmeg, vanilla and about 1/4 teaspoon of salt. If the batter is still thick, add a little more water.4 eggs, 2 tablespoons coconut flour, 1 tablespoon oil, 1/2 cup water, ¼ cup pumpkin, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon vanilla, salt
- Heat your pan. Add about a tablespoon of oil to the hot pan and swirl to cover the bottom of the pan. Pour a little more than a 1/4 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.oil for the pan
- Spoon apple mixture on top of crepe and carefully roll. Make sure to roll each 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. Serve and enjoy!
Notes
Nutrition
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Anmol Rawat says
I just got up and this post has made me hungry :p
Barbara says
Ha ha That’s really funny.
Bonnie Gean says
Hiya,
My husband and I are looking for ways to cut down on high fat foods. This sounds like a wonderful addition to our breakfast section!
Thanks for sharing!
– Bonnie
Barbara says
I love hearing that, Bonnie. Enjoy!
Julie@Sweet and Spicy Monkey says
The flavor combinations you used here sound delicious and I love the addition of the coconut whipped cream! Pinned!
Barbara says
Thank you. They make for a nice winter pick me up.
Amy Bovaird says
Barbara,
This might be difficult for a sight-impaired woman to make but you gave what seem to be really clear instructions so I will try it. It sounds wonderful! I’ll let you know how they turn out!
Amy
Barbara says
Terrific, Amy!
Raia says
Just stopping by to let you know I’m featuring these on this weekend’s Savoring Saturdays! Thanks so much for sharing them with us! Hope to see you back again this weekend. 😉
Barbara says
Thank you so much, Raia! We love your site and are so excited to be featured this weekend!
Julia @ Swirls and Spice says
I love crepes and these look delicious! I’m made gluten-free crepes before, but haven’t used coconut flour for them yet. You’ve convinced me to try it!
Barbara says
Excellent! Coconut is so healthy. Enjoy.
Tessa@TessaDomesticDiva says
These look so good!! I am featuring these this week on Allergy Free Wednesday!
Barbara says
Thank you, Tessa. We appreciate that!
Lura says
If I were to use coconut sugar instead of stevia, how much should I use?
Barbara says
Hi Lura,
I have not used coconut sugar. It seems, however, that when substituting coconut sugar for sugar the ratio is 1:1 so you may try 1 teaspoon according to how sweet you would like the apple filling and coconut cream. Hope that helps. 🙂
Aika says
This looks really delicious! I can’t wait to try this. I’m sure my family will love this too. Thank you for sharing the recipe!
Barbara Bianchi says
Thanks, Aika! I hope you love this recipe as much as we do.