I love crepes. And pumpkin. And apple butter. Putting them together = perfection.
In my book, crepes always go with apple butter because one of my friend’s moms always serves her crepes with apple butter, and the results are pretty amazing.
This apple butter contains no added sugar, and it is so full of flavor from roasting.
This recipe is perfect for holiday brunch or even dessert!
Pumpkin Crepes with Roasted Apple Butter
Recipe Type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 6 crepes and 1 pint apple butter
Ingredients
- Apple Butter:
- apples – 5 lb, peeled and sliced
- cinnamon – to taste
- Crepes:
- egg yolk – 1
- egg whites – 4
- pure pumpkin puree – 1/3 cup
- canned full-fat coconut milk – 1/3 cup
- coconut flour – 3-4 tablespoons
- arrowroot starch – 1/4 cup
- pure vanilla extract – 1 teaspoon
- ground allspice – 1/4 teaspoon
- pure maple syrup – 3 tablespoons
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine the apples and cinnamon to taste on 2 9 inch by 13 inch baking dishes.
- Roast for 1-2 hours, stirring every 15 minutes, or until the apples have lost quite a bit of moisture.
- Puree until smooth, adding water if necessary.
- Preheat a nonstick skillet to 350 degrees Fahrenheit. Whisk together all crepe ingredients in a large bowl until smooth.
- Lightly grease the skillet with coconut oil and add 4-5 tablespoons of batter, spreading it around with the back of a spoon.
- Cook until the batter looks dry. Flip and cook until golden. Repeat with remaining batter.
- Serve crepes with apple butter.
