Pumpkin Attack!: Pumpkin Creme Crepes and Pie

Hey guys! So we went a little crazy this Thanksgiving weekend in the kitchen. Specifically with the pumpkin. We made a Pumpkin-Orange Smoothie  which was surprisingly really delicious. We also made the most amazing breakfast involving pumpkin....ready?....Banana-Pumpkin Cream Crepes! These were sooo good and sooo easy to make. I couldn't believe how easy it was to make the crepes. Here's the super simple recipe:

1/4 cup buckwheat flour
1/2 cup + 1 tbsp of water (it should be more liquid-y than regular pancake batter)
Pinch of sea salt
That's it!!

Combine all ingredients. Pour onto a hot and oiled pan. Fry for a little less than 1 minute on each side. And you've got yourself a gluten-free pliable crepe!

Pumpkin Creme:

1/4 cup pumpkin puree
1/4 cup coconut milk
A little squeeze of agave or maple syrup
A sprinkle of pumpkin pie spice

Layer bananas on one side of the crepe. Dollop on the creme and sprinkle with chopped almonds. Fold crepe over so it's half moon shape. Drizzle with more pumpkin creme, maple syrup and sprinkle with more nuts. Eat!!

Thin and soft, just how a good crepe should be

Drizzled with pumpkin creamy goodness

Peeping tom bananas

We also made a pumpkin pie using flying apron's recipe

It was pretty good! We used dates instead of dried apricots and just reduced the sweetness a bit. The filling got firm because the dates get dehydrated in the oven. We've finally found a good pumpkin pie recipe!