For apple filling: Combine butter, stevia, 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.
For coconut whipped cream: Refrigerate can of coconut milk overnight. The next day if you do not shake the can, you will have solid coconut fat at the top of the can. Spoon this into a cold bowl, leaving the coconut water behind. With a hand mixer beat the coconut fat into a firm whipped cream, about 3-5 minutes. When the consistency is right, add stevia. Beat again until combined. Refrigerate until you are ready to serve.
For crepes: Whisk together eggs, coconut flour, coconut oil, water, pumpkin, cinnamon, nutmeg, vanilla and about ¼ teaspoon of salt. If the batter is still thick, add a little more water. Heat your pan. Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan. Pour a little more than a ¼ 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.
Spoon apple mixture on top of crepe and carefully roll. Top with coconut whipped cream.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2015/02/apple-filled-pumpkin-crepes-with-coconut-whipped-cream/