INGREDIENTS:
3 egg whites
1 tbsp coconut flour
2 tsp almond flour
1 tbsp almond milk
1/4 tsp baking powder
1/2 tsp vanilla extract
cinnamon and pumpkin pie spice to your liking.
Filling:
1/3 cup pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla extract
Topping:
Greek yogurt mixed with cinnamon and a dash of syrup or honey (whatever you want to sweeten it)
1 tbsp almond milk (so the yogurt will spread)
DIRECTIONS:
After crepe ingredients are put in blender and ready to go...Spray nonstick pan and make the crepe thin. About 1-2 min per side. Once all crepes are cooked (about 4 depending on how thin/big your pan is), spread with filling and roll. Then top with the greek yogurt topping and devour!!!
