How long does pumpkin spice crepes [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can pumpkin spice crepes [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make pumpkin spice crepes [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is pumpkin spice crepes [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pumpkin spice crepes [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Pumpkin Spice Crêpes
[Vegan, Gluten-Free]

AL By: Amy Lyons

Author Bio

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also... Read More

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Pumpkin Spice Crepes [Vegan, Gluten-Free]

133

14 crepes

Dairy Free

Vegan

Ooh la la! Crêpes have a knack for making any occasion feel fancier, even though they're so easy to make. These crêpes in particular are flavored with pumpkin and generously dusted with cinnamon sugar. They couldn't be more perfect for autumn! Although these crêpes are perfectly acceptable as breakfast, you... Read More

Ingredients You Need for Pumpkin Spice Crêpes [Vegan, Gluten-Free]

Crêpes:

1/4 cup ground flaxseed
3/4 cup filtered water
1 1/2 cups gluten-free all purpose flour
3 tablespoon coconut sugar
2 teaspoon cinnamon
2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Pinch sea salt
1/4 cup melted coconut oil
1 cup filtered water
1 cup pumpkin puree
1 teaspoon pure vanilla extract

Cinnamon Sugar:

1/4 cup coconut sugar
1 teaspoon cinnamon

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How to Prepare Pumpkin Spice Crêpes [Vegan, Gluten-Free]

To make the crêpes, mix together the flaxseed and water in a bowl, and set aside in the refrigerator for 15 minutes until it is the consistency of egg whites.
Meanwhile, whisk together the coconut sugar, flour, spices and sea salt in a bowl, then whisk in the coconut oil. Slowly whisk in the water and pumpkin little by little to make sure the mixture stays free of lumps. Next, whisk in the vanilla, followed by the flax mixture you had set aside.
Mix together the coconut sugar and cinnamon together in a bowl and set aside.
Heat a non-stick 6-inch pan over medium heat, then pour in 1/3 cup batter and swirl the pan so that it spreads out to the edges.
Cook for about three minutes on the first side, then flip over and cook the second side. Once the crêpe is done, set aside on a plate. Repeat with the remaining batter, separating the crêpes with parchment paper on the plate so that they don't stick together.
Sprinkle the crêpes with the cinnamon sugar and fold up. Serve!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.