I truly do love all things pumpkin, and the other day when my son asked me if we could have crepes, I decided to try my hand at making them gluten free pumpkin crepes. I’m not sure how that happened. All things started out normal, then the next thing I know, I’m reaching for my jar of pumpkin puree! However, they were a huge success and everyone’s crepe cravings has been filled. These would be really great with some whipped cream in them, but we kept things simple and just served them with some maple syrup.
Gluten Free Pumpkin Crepes
Author: Jeanine Friesen
Prep time:
Cook time:
Total time:
Serves: 4
Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended, because they cook so quickly.
Ingredients
- 1 1/2 cups all-purpose gluten-free flour mix (see note)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree (not pie filling)
- 1 1/2 cups milk (or water for dairy-free)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
Instructions
- In a small bowl, combine all dry ingredients.
- In a larger bowl, combine all wet ingredients.
- Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
- In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
- Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
- You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!
Notes
Flour blend: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
This is so delicious! Love the recipe.
These look beautiful.
Thank you, Sarah.
Ooooh, Imagine stufing these with some Maple Walnut icecream!?!? YUM!!
Ohhh…good choice, Cindy! Wow!
Oh, my, it looks and sounds delicious…sounds like a perfect thing for a snowy morning breakfast, or a hot chocolate afternoon…first snow of our season – today! Yeah!
Tamara, you got snow today? We hit 30*C yesterday, and about 28*C today. Very uncommon for here this time of year, but I’m not complaining.
What a pretty colour
Soooo delicious!
Soooo right.
I use “Jules Gluten Free” flour, would that work?
yeah, that should work without a problem. If the blend has xanthan gum in there, you can omit that.
Oh, just love these! I like the idea of stuffing with maple ice-cream, as one visitor above mentioned! This recipe is on my “must do” list for the weekend! Thanks.
Sends me into swoons – these are beautiful!