You can enjoy it as it is or with pumpkin filling.
Easy and quick breakfast recipe.
You can substitute all purpose flour instead of gluten free blend.
Crepes
In a bowl:
2 cup Pumpkin puree
1 cup buckwheat flour
½ cup Tapioca starch
½ tsp salt
2 tbsp sugar
2 tbsp oil
1¼ cup water
Mix very well
I used this amazing and easy crepe maker as you can see in my video.
Or you can use a non stick pan.
Pour around 3 -4 tbsp of the batter and
Cook until the edges peel, flip and cook until lightly browned.
Filling
In a pan:
¼ cup pine nuts, toast and set aside
Then fry on medium:
4 tbsp vegan butter
1 large red onion, sliced
2½ cups grated pumpkin
2 tbsp sugar
When soft add:
2 tbsp Tapioca starch
1 cup water
Mix and cook for a minute or two.
Fill your crepes and roll it or fold it twice, half and then quarter, shaped into triangles.
Enjoy while still warm.
Amazing for breakfast
Instructions
