COCONUT PUMPKIN CREPES RECIPE

COCONUT PUMPKIN CREPES

Prepare this coconut pumpkin crepes for breakfast and everyone else will enjoy them, thanks to the delicious mix of nutty coconut and sweet pumpkin. Psst: They’re also good for you, with hunger-curbing healthy fats, antioxidants, and fiber, which keeps blood sugar stable (no mid-morning crash).

COCONUT PUMPKIN CREPES RECIPE


Ingredients

1 cup sweet potato flour (you can use normal flour I am on no wheat challenge so I used sweet potatoes flour).
1 cup boiled pumpkin and blended.
¹/₄ cup desiccated coconut.
¹/₂ cup milk.
1 tablespoon vanilla essence.
1 egg.
3 tablespoons cooking oil/ghee.

Method

Beat the egg with vanilla essence and add to the pumpkin puree in a bowl, then add flour as you whisk, you can also use a blender or mixer, add oil then add the milk bit by bit till you have a thick batter but runny, let it sit in the fridge or in a cool place for about 30 mins or 1 hour if you like.

Using a non-stick pan, on medium heat put some of the batter on the pan and swirl all around, then let that side cook and turn, don't add more oil when cooking. I didn't use sugar because pumpkin is sweet and Potato flour and coconut got sweetness too but you can add to your taste.

Enjoy.

COCONUT PUMPKIN CREPES
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