Prepare this coconut pumpkin crepes for breakfast and everyone else will enjoy them, thanks to the delicious mix of nutty coconut and sweet pumpkin. Psst: They’re also good for you, with hunger-curbing healthy fats, antioxidants, and fiber, which keeps blood sugar stable (no mid-morning crash).
COCONUT PUMPKIN CREPES RECIPE
Ingredients
1 cup sweet potato flour (you can use normal flour I am on no wheat challenge so I used sweet potatoes flour).
1 cup boiled pumpkin and blended.
¹/₄ cup desiccated coconut.
¹/₂ cup milk.
1 table spoon vanilla essence.
1 egg.
3 table spoons cooking oil/ghee.
Method
Beat the egg with vanilla essence and add to the pumpkin puree in a bowl, then add flour as you whisk, you can also use a blender or mixer, add oil then add the milk bit by bit till you have a thick batter but runny, let it sit in the fridge or in a cool place for about 30 mins or 1 hour if you like.
