This recipe will make your entire house smell like fall. As promised, I’ve created a yummy seasonal breakfast that will have your kids happily enjoying whole grains. If you’re rusty on how to make crepes, have no fear. Just head over to my Peekaboo Chocolate Crepe post and there’s a great photo tutorial waiting for you. We used canned Jonathan apples for the filling. However, bananas or a schmear of yogurt would be super yummy, too. Don’t forget to top with pecans or walnuts.
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup milk, plus 2 tablespoons
- 2 eggs
- 1/4 cup pumpkin puree
- 2 Tablespoons butter, melted
- 1-3 Tablespoons honey or agave
- Mix together the dry ingredients and then the mixture is ready for all of the wet ingredients. Using a whisk, stir until the it resembles a thin pancake batter. Add more milk if it seems thicker than that.
- Heat a non-stick pan to medium high heat. (You'll know if it's too hot if the edges of the crepes begin to blacken during the first 30 seconds.)
- As long as you are using a non-stick pan - you will not need to use more butter or a cooking spray. If your non-stick pan is in poor shape, then you may need to spray. Experiment with the first crepe and see how it goes! The first one is always a little goofy anyway.
- Pour 1/4 cup of batter onto your pan and immediately pick up the pan and rotate your wrist until the batter has become a large circle. You'll get the hang of it after the first one.
- Flip using a spatula after 30 seconds and then cook for about 20 seconds to finish it up.
- Fill the pumpkin crepe with apples, bananas, or yogurt. Top with a sprinkle of walnuts or pecans.
Recipe has lots of flex for allergy substitutions. Try a non-dairy milk or gluten-free flour.