Cinnamon Pumpkin Crepes
These delicious crepes are easy to make and can be prepared ahead of time and refrigerated for up to 3 days!
To start, blend the ingredients in a blender.
As with all of the crepes, the batter will be thin (it’s OK) and you will need to find your desired temperature to keep the crepes from burning.
Take a spatula and just keep lifting the edges to keep the edges crispy until you are able to flip them. Sometimes they fall apart – it takes a couple of times before you find your groove. The key to making these is patience…they are worth it!
Should make approximately 4 to 5 small crepes. Allow them to cool down, roll them up and drizzle with honey or whatever toppings you prefer, like strawberries or blueberries.
For the white sauce topping pictured, just take a large table spoon of the Greek yogurt and mix in a few splashes of Coconut Water and a few drops of honey – mix it to your desired thickness and drizzle over top. Enjoy!