Crispy Buttery Pumpkin Spice Crepes


I like to make a lot of things from scratch because packaged goods can have some extremely weird ingredients. That's why when I find something in a bag that makes my life easier HAVE to share it with you guys. 


THIS is one of those things. I'm obsessed with this whole grain crepe mixture. I can get so creative with it and my recipes always come out delicious! 


Today I made pumpkin spice crepes. I was envisioning crispy ends and buttery mids and these did not disappoint. So gooey and tasty with a delicious pumpkin maple syrup!

The 7-Grain (with flax) mixture that I use is non-gmo, 100% whole grain, is high in fiber, and contains no preservatives. It's also super easy to prepare.

For the crepes you will need: 

1/2 cup of the magical mixture

1.5 tablespoons of coconut oil or ghee

1/2 cup whole milk or coconut milk

1 egg

1 tablespoon pumpkin spice

3/4 cups of pumpkin

Blend milk, oil, eggs,  and mix together with a wire whisk. Batter will be slightly lumpy but that's ok, don't over mix it. Pour a little less than 1/4 cup batter for each crepe into a slightly greased griddle or pan. Cook 1-2 minutes for each side or until brown and cooked in the middle. 

Yields about 6 thin crepes. I eat them like pancakes.


For the syrup you will need: 

3 tablespoons of real maple syrup

1 tablespoon of pumpkin

1/2 tablespoon pumpkin spice

Mix together in a pot over low heat until warmed and blended well. Serve right away over your delicious crepes.