Pumpkin Pie Crepes [Gluten Free + Vegan]

Pumpkin Pie Crepes [Gluten Free + Vegan]

This was only my second time making crepes and I have to say, they turned out even better than the first batch! The flavors in this breakfast blend perfectly together – the sweet maple peanut glaze balances the spicy pumpkin mousse excellently. These crepes are loaded with fiber, healthy fats and tons of protein, and there’s even a sneaky serving of vegetables! You’ll stay full for hours and have tons of energy to tackle your morning. This recipe is gluten free and vegan, as well!

Serves 1

For the crepes, you will need:

3 tbsp garbanzo bean flour
1 tbsp vegan vanilla protein powder
1 tsp pumpkin pie spice
1 tsp Organic Burst Maca Powder
1/2 tsp sweetener of choice (stevia, coconut sugar, etc)
scant 1/8 tsp baking powder
1/2 cup non-dairy milk of choice


Place the garbanzo bean flour, protein powder, pumpkin pie spice, maca powder, sweetener and baking powder in a medium sized bowl. Whisk until the dry ingredients are fully combined. Pour in the milk and whisk again until the batter reaches a smooth, watery texture.

Put this aside while you make your tofu mousse:

1/2 a block of soft tofu (about 7 ounces)
1 tsp sweetener of choice (I used coconut sugar)
3-4 tbsp 100% pumpkin puree
1 tbsp plant-based milk of choice
1/2 tsp pumpkin pie spice
1/2 tsp psyllium husks

Break the block of tofu into chunks and add it to your food processor. Add the remaining ingredients and process until smooth. Stop the processor a few times to scrape down the sides, ensuring all the pumpkin puree is fully incorporated. Continue to process until the mousse is smooth and airy.

Heat a skillet over medium heat and melt a little coconut oil. Once hot, turn down the heat to medium-low and pour a little under 1/4 cup of the batter onto the pan. Swirl the batter around the pan to make a round crepe, about 6 inches in diameter. Let this cook until there are a lot of bubbles on the top, then carefully flip and cook on the other side for about 20 seconds. Remove from the pan and place on a plate, then add a large spoonful of your pumpkin mousse filling to the center. Lift the sides of the crepe and fold over the mousse filling.

Repeat these steps twice more to make a total of 3 crepes. I topped mine with my Maple Peanut Glaze, the last of the mousse and fresh blueberries!

Enjoy! 🙂

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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