Oh my LANTA! It’s November 1st! Can you believe it? I certainly cannot. Where has all the time gone? If there’s one thing that gets me excited about November it’s the fact that Thanksgiving is just around the corner! I LOVE Thanksgiving (and of course Christmas too). The food. The family. The RELAXING! When I think of Thanksgiving one of the first things I think of is apple pie. While I am not an apple pie fan (even though Mom’s Apple Pie nearly converted me) I still like the flavors of it [just the innerds] so transforming the festive dish into crepes was right up my alley! I used simple, healthy ingredients to make a wonderfully delicious & seemingly indulgent breakfast!
Have you signed up for my free eBook yet? 10 Superfoods for Breakfast: Super Fast. Super Easy. Super Tasty. You must get a copy if you haven’t already! I’ve teamed up with Nancy’s Cultured Dairy & Soy (thank you for sponsoring this post, as always the opinions are my own). I got my hands on the Organic Whole Milk Yogurt and it was PERFECT for the filling of these crepes! I love that it’s made with fresh organic whole milk from local family farms. It’s beautifully creamy, rich and… wait for it… FREE of cane sugars and thickeners: WOOHOO! Plus, it’s fully cultured with billions of live probiotics! I’d highly suggest adding these delicious crepes to your breakfast rotation one of these weekends (and be sure to check out my Whole Wheat Apple Pie Waffles to add to the list as well!). If you’ve never made crepes I highly recommend this Classic Nonstick Crepe Pan! It will make crepe making a BREEZE!
Be sure to scroll ALL the way to the bottom of the post, you do not want to miss out on your chance to win $500 paypal cash!
Items used in this post:
Apple Pie Crepes
This fall start your morning off with these delicious Apple Pie Crepes that will make you think you're eating a slice of pie for breakfast! Made with all-natural ingredients this is one healthy breakfast you can feel good about splurging on!
- 2 eggs
- 2 tbsp. coconut oil melted & cooled
- 1 tbsp. honey or pure maple syrup
- 1 c. gluten free oat flour
- 1 1/3 c. whole milk
- 1 c. Nancy’s Organic Whole Milk Yogurt
- 4 oz. cream cheese softened
- 1/2 c. fresh whipped cream
- 1/2 tsp. apple pie spice
Maple Candied Pecans
- 1 tbsp. unrefined coconut oil
- 1 1/2 tbsp. pure maple syrup
- 1/4 tsp. vanilla extract
- 1 c. chopped pecans
Combine all ingredients in a blender. Blend on low speed until well combined, and smooth. Crepe batter will be a very thin consistency and easily pourable.
Heat a skillet over medium high heat. Grease lightly with butter or cooking spray. Pour about 1/4 c. of crepe batter into the pan; twirl in a circular motion to coat evenly with batter.
Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly, and it's easy to slide a spatula under the edge of the crepe. Flip crepe and cook another fifteen to thirty seconds. Remove from pan and stack on a plate.
In a medium-sized bowl mix together yogurt and cream cheese until well combined. Fold in whipped cream & apple pie spice.
Maple Candied Pecans
In a skillet over medium-low heat, melt coconut oil . Add maple syrup and vanilla; stir well.
When bubbling, add pecans and stir to coat evenly. Stir constantly for about 5 minutes, being careful to not burn them.
Remove pan from heat and transfer almonds onto wax or parchment paper to cool. Cool completely.