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Hello lovely people! We have a cold, sunny Sunday here, and I thought pumpkin c…


Hello lovely people! 😊 We have a cold, sunny Sunday here, and I thought pumpkin crepes would fit perfectly – I love how the warm tones of pumpkin and raspberries reflect the rays of sun 🌞 The peanut caramel sauce adds sweetness and comfort and everything together brings pure joy, happiness and positivity 🥰 This is what I call the magic of food, don’t you think?
Hope you are all feeling good today!
🧡🧡🧡
Pumpkin crepes
1 cup of oat flour
1 tbsp of tapioca flour (sub corn starch)
1 tbsp of raw cane sugar
1 tsp of cinnamon
Pinch of salt
1 cup + 1/4 cup of plant milk
1/3 cup of pumpkin purè
1 tbsp of neutral oil (coconut, olive, grapeseed…)
Add all ingredients, besides the extra 1/4 cup of plant milk, to a mixing bowl. Use an electric mixer to combine everything into smooth mixture, with no lumps left. Thin the batter out with the extra 1/4 cup of plant milk (use less or more milk if needed, the batter should be creamy and easily pourable, but not watery. If you want thick crepes leave the batter more dense). Cook crepes on a hot non-stick skillet, don’t make the crepes too large. Gently flip halfway through.
Find the caramel sauce recipe in my highlighted stories.
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