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
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!
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!