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!
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!