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Published February 20, 2015 | Last Updated July 10, 2021 By Barbara Bianchi 22 Comments

Apple-Filled Pumpkin Crepes with Coconut Whipped Cream

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You’re going to love these apple-filled pumpkin crepes with coconut whipped cream for a deliciously healthy breakfast or even dessert.

Apple-Filled Pumpkin Crepes with Coconut Whipped Cream
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.

Apple-Filled Pumpkin Crepes with Coconut Whipped Cream

How To Make Apple-Filled Pumpkin Crepes with Coconut Whipped Cream

*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 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’s 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.

Apple-Filled Pumpkin Crepes with Coconut Whipped Cream

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.

Apple-Filled Pumpkin Crepes with Coconut Whipped Cream

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.

Apple-Filled Pumpkin Crepes with Coconut Whipped Cream

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.

Apple-Filled Pumpkin Crepes with Coconut Whipped Cream

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, friends!

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Best gluten free breakfast crepes | Apple cinnamon filling | how to tips to make coconut whipped cream | Healthy | Low carb | Gluten Free Recipe | Delicious as a dessert too |

 

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5 from 1 vote

Apple-Filled Pumpkin Crepes with Coconut Whipped Cream

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.
Course Breakfast, Dessert
Cuisine American
Keyword best apple pie filling recipe, crepe recipe, how to make coconut cream from coconut milk, pumpkin pancake, recipe using apple pie filling
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 crepes
Calories 317kcal
Author Barbara Bianchi

Ingredients

  • For apple filling
  • 2 tablespoons butter softened
  • 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 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
  • 1/2 cup water
  • ¼ cup pumpkin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon vanilla
  • salt to taste
  • Coconut oil for the pan

Instructions

  • 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 1/4 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 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.
  • Spoon apple mixture on top of crepe and carefully roll. Top with coconut whipped cream.

Notes

  • 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.
  • Leave the unopened can of coconut milk 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 solid top layer into a cold, mixing bowl to be whipped for your creamy topping.
  • We added just one packet of stevia to our coconut whipped cream, but you could also sweeten with honey and/or mix in several drops of vanilla to taste.
  • Left over coconut whipped cream can be refrigerated for up to three to four days.

Nutrition

Calories: 317kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Breakfast, Desserts, Paleo, Recipe, Vegetarian Tagged With: Apple-Filled Pumpkin Crepes, Coconut, Coconut Whipped Cream, Crepes, gluten free, paleo, Pumpkin

Reader Interactions

Comments

  1. Anmol Rawat says

    February 22, 2015 at 12:41 am

    I just got up and this post has made me hungry :p

    Reply
    • Barbara says

      February 24, 2015 at 10:21 pm

      Ha ha That’s really funny.

      Reply
  2. Bonnie Gean says

    February 22, 2015 at 12:08 pm

    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

    Reply
    • Barbara says

      February 24, 2015 at 10:25 pm

      I love hearing that, Bonnie. Enjoy!

      Reply
  3. Julie@Sweet and Spicy Monkey says

    February 22, 2015 at 1:52 pm

    The flavor combinations you used here sound delicious and I love the addition of the coconut whipped cream! Pinned!

    Reply
    • Barbara says

      February 24, 2015 at 10:35 pm

      Thank you. They make for a nice winter pick me up.

      Reply
  4. Amy Bovaird says

    February 22, 2015 at 3:19 pm

    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

    Reply
    • Barbara says

      February 24, 2015 at 10:36 pm

      Terrific, Amy!

      Reply
  5. Raia says

    February 26, 2015 at 5:32 pm

    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. 😉

    Reply
    • Barbara says

      February 27, 2015 at 12:21 pm

      Thank you so much, Raia! We love your site and are so excited to be featured this weekend!

      Reply
  6. Julia @ Swirls and Spice says

    February 27, 2015 at 10:47 pm

    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!

    Reply
    • Barbara says

      March 3, 2015 at 12:07 am

      Excellent! Coconut is so healthy. Enjoy.

      Reply
  7. Tessa@TessaDomesticDiva says

    March 1, 2015 at 10:44 pm

    These look so good!! I am featuring these this week on Allergy Free Wednesday!

    Reply
    • Barbara says

      March 2, 2015 at 11:58 pm

      Thank you, Tessa. We appreciate that!

      Reply
  8. Lura says

    March 2, 2015 at 2:40 pm

    If I were to use coconut sugar instead of stevia, how much should I use?

    Reply
    • Barbara says

      March 2, 2015 at 9:24 pm

      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. 🙂

      Reply
  9. Aika says

    June 2, 2019 at 6:59 am

    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!

    Reply
    • Barbara Bianchi says

      June 6, 2019 at 12:56 pm

      Thanks, Aika! I hope you love this recipe as much as we do.

      Reply

Trackbacks

  1. Fudgey Paleo Brownie Bites says:
    February 27, 2015 at 6:50 pm

    […] Apple-Filled Pumpkin Crepes with Coconut Whipped Cream, by Gluten-Free Homestead Chocolate Buttercream-Filled Peanut Butter Cookie Sandwiches, by Swirls & Spice Chocolate Coconut Energy Bites, by What the Fork Butternut Squash Egg Cups, by Fearless Dining […]

    Reply
  2. Gluten-Free Menu Ideas says:
    May 29, 2015 at 8:48 pm

    […] forget to come back next weekend and share your own with us when Savoring Saturdays starts up again!Apple-Filled Pumpkin Crepes with Coconut Whipped Cream, Gluten Free […]

    Reply
  3. Pumpkin Recipes To Make Your Inner Fall Hostess Dreams Come True says:
    October 11, 2017 at 8:59 am

    […] Apple-Filled Pumpkin Crepes with Coconut Whipped Cream (GF) […]

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  4. How To Make Coconut Whipped Cream - Gluten Free Homestead says:
    October 1, 2020 at 3:41 am

    […] My dad loves pretty much anything made with coconut so when I first discovered that coconut milk could be turned into a lovely whipped cream, I knew I’d found the perfect recipe to surprise him with. Like we made for these apple-filled pumpkin crepes. […]

    Reply

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