Gluten Free Apple-Filled Pumpkin Crepes Recipe

You’re going to love these gluten free apple-filled pumpkin crepes for a deliciously nutritious breakfast or even dessert.

Here in the Northeast where we’re experiencing one of the coldest winters on record, I’ve found one of the best ways to boost my family’s spirits is by whipping up a warm and tasty breakfast. And this one definitely tops the list.

These golden-brown pumpkin crepes are stuffed with a sweet apple cinnamon filling and served with homemade coconut whipped cream for a deliciously nutritious breakfast or even dessert recipe.

I’m thinking these would bring a festive twist to your holiday table making them an ideal choice for a Thanksgiving recipe, Christmas, or any special occasion.

Several years ago my neighbor’s mother stopped by our house with a special treat. She was visiting New York from France and had decided to make crepes for breakfast. She surprised my family with a plate piled high with the most perfect French crepes we had ever tasted: thin and light and delicate.

Ever since going gluten free, I imagined that crepes like those would remain a fond and distant memory. But it turns out crepes can be made gluten-free and paleo friendly.

These crepes are paleo-friendly because they use coconut flour and do not contain any grains, dairy, or refined sugars.

I couldn’t wait to add these special crepes to my collection of French-inspired dishes like Gluten-Free Sole Meunière, delicious Gluten Free Turkey Cordon Bleu, the delightful Gluten-Free Beef Bourguignon, and gluten free and low carb crustless Quiche Lorraine—just to name a few!

Ingredient highlights

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The secret ingredients are pumpkin and coconut flour. Mixed with eggs, a little bit of oil, and a medley of spices (cinnamon, nutmeg, and vanilla) these turn out yummy crepes every time. For the pumpkin, I used a can of Farmers Market Organic Pumpkin.

For more pumpkin goodness, take a look at my Gluten Free Pumpkin Chocolate Chip Cookies, delicious Gluten Free Pumpkin Spice Pancakes, and scrumptious Gluten Free Pumpkin Crisp recipes!

How to make gluten free apple-filled pumpkin crepes 

*Free printable recipe card is available at the end of the post.

These pumpkin crepes deserved to be paired with a sweet filling. Nicole suggested that apple would be a lovely compliment to the pumpkin flavors, so I decided to stuff them with the apple filling I usually use in my Irresistible Gluten Free Apple Pie: diced apples tossed with cinnamon, and nutmeg and cooked on the stove until the apples are warm and tender.

The sweet aroma of the cooking apples trails from the kitchen up to the second floor, awakening everyone to the promise of an especially delicious breakfast.

Making your crepes

After the apple filling is ready, it’s time to make the crepes.

Heat your pan on the stove and cover with a little bit of oil. Pour in a quarter cup of the batter and cook until just golden. Flip and cook on the other side as well. Remove from the pan and fill with the apples.

Tip:

Make sure to roll the crepe up while it is still warm. When the crepes cool down, they become a bit too delicate to roll. Also make sure to wipe your pan clean after making each crepe so that the next one doesn’t burn. Voilà! Beautiful pumpkin crepes each time.

Pro tips and recipe notes

Can I add other fillings or toppings to these crepes? Definitely! These crepes are versatile. You can add other fruit fillings, such as berries or pears, or top them with chopped nuts or seeds.

Nicole made a dairy free, coconut whipped cream to pair with our apple-filled pumpkin crepes. Coconut milk is one of the most highly nutritious foods you can add to your diet. Read more about the benefits of coconut milk here. 

This whipped cream is so quick and effortless to make and if you sweeten with vanilla, you can hardly tell it isn’t the real thing.

Feel free to omit the coconut whipped cream if you prefer. And if dairy is an option for you, a dollop of fresh whipped cream works wonderfully.

If you want something a little more decadent, maple syrup or coconut jam might be other options for toppings.

Can I make the apple filling ahead of time? Yes, you can make the apple filling ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Then reheat it gently before using.

What type of apples are best for the filling? For the filling today, I used Delicious apples. Apples that are firm and slightly tart, such as Granny Smith or Honeycrisp would also work. They hold their shape well and provide a nice balance of sweetness and tanginess.

How should I store leftover crepes? Store leftover crepes separate from the filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the microwave.

I’m still longing for the summer sun, but these crepes make the morning a little brighter. This satisfyingly warm and scrumptious breakfast is made with only the most wholesome ingredients and sweetened with the rich pumpkin and apple flavors of autumn and winter. Enjoy!

More nutritious recipes you’ll love!

Frittata With Goat Cheese, Leeks, And Sage – This savory frittata with its sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.

Caramelized Bosc Pears With Coconut Whipped Cream – This easy dessert is almost too pretty to eat and so delicious.

How To Make Delicious 24-Hour Probiotic Yogurt – Here’s your step by step guide to make fresh creamy yogurt.

Dark Chocolate Drizzled Coconut Macaroons – These macaroons are every coconut lovers dream cookie.

Healthy Coconut and Almond Dark Chocolate Bark – This beautiful treat is sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Gluten Free Blueberry Muffins (Grain Free And Paleo) – Gather your ingredients together, and you’ll be taking these muffins out of the oven in just 25 minutes.

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5 from 1 vote

Gluten Free Apple-Filled Pumpkin Crepes Recipe

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These golden-brown gluten free pumpkin crepes are stuffed with a sweet apple cinnamon filling for a deliciously nutritious breakfast or even dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 crepes

Calories 317kcal

Author Barbara Bianchi

Ingredients

For apple filling

• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons water
• 3 apples peeled, cored and diced (I used delicious apples in this recipe)
• 1 tablespoon lemon juice

For crepes

• 4 eggs
• 2 tablespoons coconut flour
• 1 tablespoon oil coconut oil or extra-virgin olive oil
• 1/2 cup water
• ¼ cup pumpkin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla
• salt to taste
• oil for the pan coconut oil or extra-virgin olive oil

Instructions

For apple filling:

• Combine cinnamon and nutmeg with 2 tablespoons of water in a small pot. Heat and stir to dissolve. Add apples and lemon juice and toss. Cover and cook over medium heat for 5 minutes, stirring frequently.
  1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons water, 3 apples, 1 tablespoon lemon juice

For crepes:

• Whisk together eggs, coconut flour, oil, water, pumpkin, cinnamon, nutmeg, vanilla and about 1/4 teaspoon of salt. If the batter is still thick, add a little more water.
  4 eggs, 2 tablespoons coconut flour, 1 tablespoon oil, 1/2 cup water, ¼ cup pumpkin, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon vanilla, salt
• Heat your pan. Add about a tablespoon of oil to the hot pan and swirl to cover the bottom of the pan. Pour a little more than a 1/4 cup of batter for each crepe and swirl to spread evenly.

  Cook on a low flame until golden on the bottom, about 1-2 minutes. Loosen the edge of crepe with a spatula. Flip and cook the other side, another 1-2 more minutes. Repeat for each crepe.
  oil for the pan
• Spoon apple mixture on top of crepe and carefully roll. Make sure to roll each crepe up while it is still warm. When the crepes cool down, they become a bit too delicate to roll. Also make sure to wipe your pan clean after making each crepe so that the next one doesn’t burn.

  Voilà! Beautiful pumpkin crepes each time. Serve and enjoy!

Notes

Can I make the apple filling ahead of time? Yes, you can make the apple filling ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently before using.

What type of apples are best for the filling? For the filling today, I used Delicious apples. Apples that are firm and slightly tart, such as Granny Smith or Honeycrisp would also work. They hold their shape well and provide a nice balance of sweetness and tanginess.

Can I add other fillings or toppings to these crepes? Definitely! These crepes are versatile. You can add other fruit fillings, such as berries or pears, or top them with chopped nuts or seeds or coconut whipped cream.

How should I store leftover crepes? Store leftover crepes separate from the filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the microwave.

Nutrition

Calories: 317kcal

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