Gluten-Free Pumpkin Crepes with Warm Apple Filling 2

Gluten Free Pumpkin Crepes Recipe with Warm Apple Filling

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.

Gluten-Free Pumpkin Crepes with Warm Apple Filling
Pumpkin Crepes:
Warm Apple Filling:
  • 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
  1. In a blender, add the wet pumpkin crepe ingredients and pulse for 10 seconds.
  2. Scrap sides, add in dry pumpkin crepe ingredients, and pulse ingredients for 10-30 seconds.
  3. Place crepe batter in the fridge for at least 10 minutes.
  4. 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
  5. In the meantime, peel, core, and finely chop apples.
  6. Place into a small or medium saucepan, mix in coconut oil, honey and lemon juice, and place over medium low heat.
  7. Cover and allow to cook for 5-10 minutes.
  8. Remove lid, stir, and add in pumpkin spice.
  9. Cook with lid off for another 5 minutes until apples are soft, but not mushy.
  10. Fill your crepes with warm apple filling, fold and serve.

You would never guess that these crepes are gluten free.

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.

Comments 4

  1. I am usually hot and cold with Bob’s GF products (mostly hot). 🙂 Their standard GF mix has a lot of bean flours in it and that can affect the flavor of the finished product, even though I like the company — especially since they finally pledged to be all non-GMO.

    I wish they would stop putting dangerous information about oats on their website, since that’s going to sabotage a lot of people’s health who don’t know the full story about oat dangers (see I realize they sell GF oats now so they want Celiacs and people with gluten sensitivities to buy them, but it makes it harder for me to safely find products and recipes when companies and bloggers keep spreading the myth that oats are now safe for almost all of us — and then don’t even mention things like “under a doctor’s supervision” and “after at least a year of being gluten free” and “there is a safe limit before damage is more likely to occur.”

    But I do buy a lot of their stand-alone GF flours like potato starch and such. And in general, I do like having a natural food company with such a wide range of products available.

    You didn’t say what flours the new mix has so I went to their site and found the ingredients on one of the images. For others who are curious, they are: sweet white rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum.

    I love the sounds of the filling in your recipe, BTW. We have 5 bushel baskets of apples to process in the garage so I’m thinking that would be a perfect breakfast for my crew today. 🙂

  2. Pingback: Top 110 Healthy Pumpkin Recipes ~ Sensibly Sustainable

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