Growing up, Saturday mornings were my favorite.
My dad would come home early in the morning from a long night working as a fireman, my mom would make make these super yummy crepes, and we would eat breakfast together as a family before running off to all the hustle and bustle. The funny thing is that she didn’t call them crepes, because if she did my brother and I wouldn’t want to eat them. Such silly kids. So she called them egg pancakes and we gobbled them up.
The base of this recipe isn’t just any recipe that I’m sharing with you today.
This recipe was passed down in my family from generations to generation. My mom got it from her mother, who got it from her mother, and she may have even gotten it from her mother and so on. I just put my own fall twist on it! Don’t you love that? Family recipes, traditions, and traditional food make my heart flutter. I hope my future kids feel the same way about family traditions, recipes and together time the way I do.
My husband and I recently took a trip back home to Chicago to visit family. Every time we go both of our mothers always make sure to make our favorite recipes. Food is definitely my love language and my mom knows exactly how to show me love. Like homemade chicken soup with no noodles and low on the chicken. Sure it may be a little odd, but my mom makes it just the way I like it! It’s the little things in life that are so special.
Since switching to a gluten free lifestyle, baking has been much more difficult. I have tried other flour blends and things don’t always turn out right. So I was really excited to get to try Bob’s Red Mill 1 to 1 Gluten Free Baking Flour! This flour is supposed to be able to replace conventional wheat flour 1 cup to 1 cup. Which makes my life way easier. To not have to worry about mixing flours, never knowing how things will turn out, and the disappointment of failed experiments is a dream.
Fall, crepes and warm apple filling go so nicely together so I couldn’t wait to create this Gluten Free Pumpkin Crepes Recipe with Warm Apple Filling.
- 3 eggs
- ½ cup Bob's Red Mill Gluten Free 1 to 1 Flour
- ½ tsp sugar- This is a great organic, raw cane sugar
- ¾ cup milk
- ¼ cup pumpkin puree- If going with canned pumpkin, this is our favorite organic pumpkin puree for baking with.
- ½ tsp pumpkin spice- We love this organic pumpkin spice blend in our fall baking
- dash of salt- We love Real Salt
- 2 large apples
- 1 tbs coconut oil- For eating and DIY skincare this is the Scratch Mommy coconut oil of choice
- 1 tbs honey (preferably local)
- ½ tbs lemon juice
- 1 tsp pumpkin spice
- In a blender, add the wet pumpkin crepe ingredients and pulse for 10 seconds.
- Scrap sides, add in dry pumpkin crepe ingredients, and pulse ingredients for 10-30 seconds.
- Place crepe batter in the fridge for at least 10 minutes.
- Heat a skillet over medium heat, add butter, and place a small amount of batter in pan spreading and turning pan. Heat for 30 seconds, flip, and heat for 10 seconds
- In the meantime, peel, core, and finely chop apples.
- Place into a small or medium saucepan, mix in coconut oil, honey and lemon juice, and place over medium low heat.
- Cover and allow to cook for 5-10 minutes.
- Remove lid, stir, and add in pumpkin spice.
- Cook with lid off for another 5 minutes until apples are soft, but not mushy.
- Fill your crepes with warm apple filling, fold and serve.
With most gluten free flours I find they come out grainy and the texture is off. But the texture of the Gluten Free 1 to 1 flour is spot on. Have you tried Bob’s Red Mill 1 for 1 Gluten Free Flour?
This post was sponsored by Bob’s Red Mill. I was compensated for this review but opinions are 100% mine.