By Shannon Keirnan
'Tis the season for Pumpkin Spice Everything (you know that's true), and I happen to have a big jar or organic pumpkin spice syrup I've been using in my morning coffee, so I figured, why not throw that into other culinary avenues? Why let myself be limited?
Thus came the Pumpkin Spice Gluten-Free Crepe, which absolutely tops my list of favorite breakfasts to date. I may have eaten the entire batch myself. One after the other as they came out of the pan. Zero regrets.
Once the pumpkin spice syrup is mixed up, it's a no-fuss breakfast you can hammer out in just a couple of minutes and only requires a few ingredients. I was in-between grocery trips, so I just topped mine with a little pastured butter, but you could easily fancy them up by rolling them with any number of things - like some warm fall applesauce, for example.
And of course that pumpkin spice syrup could be ready to add to any recipe. Spice up your morning coffee like I do, or add a little extra kick to muffins. Experiment! Enjoy! And feel free to pass along your successes in the comments section!
Get the pumpkin spice syrup recipe here if you don't already have it stored in the fridge!
Pumpkin Spice Gluten-Free Crepes
1 cup gluten-free flour
1 Tbsp. butter or coconut oil
1 tsp. sugar
1 cup milk of choice (I use unsweetened almond milk)
1/2 cup pumpkin spice syrup
Splash of dark coffee
1 1/2 tsp. cinnamon
Mix all ingredients together with a rotary beater until smooth.
Heat a small amount of coconut oil in a crepe or frying pan, and pour in enough batter to thinly cover the bottom.
When top of the crepe begins to bubble, flip and cook for another 30 seconds to a minute, depending if you like them browned or a little doughy.
Plate, if it can get that far!