Gluten-Free Pumpkin Teff Crêpes

Serves: 8

Ingredients:

• 1 cup Bob’s Red Mill Teff Flour
• 1 cup Milkadamia Macadamia Nut Milk
• 3 Tbsp. water (add more water for a thinner crêpe, less water for a thicker crêpe)
• 3 eggs
• 1/4 tsp. zest from grated orange
• 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
• 2 Tbsp. organic canned pumpkin
• 1/4 tsp. Redmond Salt
• 1/2 tsp. Nutiva Coconut Oil Refined
• Dash cinnamon
• Dash cardamom
• Dash nutmeg

 Instructions:

1. In blender, combine all ingredients and process until smooth. Cover and refrigerate batter overnight.
2. In frying pan, heat coconut oil over medium heat. Pour in one eighth of batter. Cook until crêpe starts to bubble, then flip it over and cook until done.