What better start could there be for a brisk fall day, than adding pumpkin to your crêpes on a Sunday any morning? And when you come back from running errands, your house still smells like pumpkin pie!
Make sure you keep these fairly thin as they tend to stay more moist than regular pancakes, too thick and the center will be more like pumpkin pie filling: namely dough-ey
These ‘crêpe-cakes’ were fine too. Any thicker though I have not had any luck with…
Serves 4
Ingredients
- 1 cup pumpkin puree
- 1 cup milk
- 1 /2 cup water
- 1 egg
- 1/2 cup sweet sorghum flour
- 1/4 cup tapioca flour
- 1/4 cup chick pea flour/ besan
- 1 tsp baking powder
- 1 tbsp sugar
- 1 pinch salt
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
Directions
- Mix all the dry ingredients, then add everything else
- Heat a non stick skillet over medium heat and quickly coat the inside with a bit of coconut oil, using a crumpled up paper towel.
- Pour about 1/4 cup of batter into the heated pan and tilt to coat the entire bottom of the skillet. Cook until bubbles show through and the batter stops looking shiny, then gently turn them over to cook the other side. (These are pretty delicate, so do make sure your skillet is non stick and cook them enough before attempting to flip over.)
- Repeat with the remaining batter, keeping the crêpes hot on a plate in the preheated oven or stick them in the toaster over (heat before, then turn off and put the plate in it)
© 2012 SimpleHealthyHomemade