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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