This is a fun twist on the typical egg breakfast with fruit on the side. The crepe recipe was adapted from this recipe where they call it a pancake. I made them sweeter, or you could omit the sweetener and just drizzle them with maple syrup, honey or pureed fruit (GAPS-friendly). It is a bit more time consuming then a pan-full of scrambled eggs, but still quick and easy- with super flexibility with what you decide to stuff it with! You get hidden vegetables, fresh fruit, eggs, coconut and cultured dairy all in one—and it’s still quick! So excited to have another simple, yet nutrient-dense grain-free breakfast!
½ C pumpkin puree (can or homemade)
½ t cinnamon, pinch cloves and nutmeg
¼ C honey OR 4 ‘servings’ stevia (different depending on brand)
½ t real salt
Roughly mashed banana, blueberries, strawberries, avocado
Yogurt drizzle sweetened with a touch of honey/stevia (dairy free: coconut milk)
Beat ingredients together until well combined.
Heat small-medium skillet and 1-2 T coconut oil until hot.
Add 3-4 T of mixture to griddle until it spreads thin.
Reduce to low, cook for approx 3 minutes until it’s not runny anymore. Flip. 1 more minute.
Fill crepe with fruit mixture, drizzle inside with yogurt. (yogurt cheese would be great too!)
Roll tightly, garnish with berries, cinnamon, and yogurt drizzle.