Pumpkin Crepes

Pumpkin Crepes are a delicious way to welcome fall. Abundantly orange, these crepes look like the cool season that’s coming and like the beautiful leaves in the Western North Carolina mountains. The crepes taste best with fresh pumpkin, although canned is fine, too. To make the color more vibrant, add a pinch of turmeric to the batter. These crepes can be eaten with both sweet and savory fillings.


1/2 cup Fresh Pumpkin Puree or Roasted Pumpkin

 2 Organic Free Range Eggs

1 cup Spelt or Wheat Flour

2 teaspoons Brown Sugar or Stevia

1-1/2 cups (Almond) Milk

1 pinch Sea Salt

(optional, for the color) 1 pinch Turmeric

Blend all ingredients until smooth. Preheat some butter or coconut oil on a frying pan.   Spoon the batter onto the pan and roll the pan around quickly, so that the pan is covered with batter.