COCONUT PUMPKIN CREPES RECIPE

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.