Everyone rushes into the room, eyes wide with excitement. The kids stare at the presents around the tree, dreaming of what might be hiding inside the packages. As we get caught up in a flurry of anticipation and wrapping paper, hunger starts to set in. Hungry kids will turn on you faster than you can say, “Merry Christmas”. With a full day of cooking ahead the last thing I want to do is spend those precious moments making breakfast. That’s why this make-ahead crepe recipe is perfect for Christmas!
Let’s face it, most make-ahead meals out there aren’t terribly allergy-friendly. They’re full of bread, and cheese, and eggs, and flour. We figured out last spring that my baby had a severe rice intolerance (not great in a house full of Celiacs). A few months before that the allergist diagnosed her with an egg allergy. I desperately needed some new breakfast ideas because as a breastfeeding mom, her diet was my diet. After a short pity-party I set about making something nice to eat that I could set aside for a busy day or take to a church potluck. That desire birthed this GF and vegan crepe with a pumpkin mousse filling.
Making A Crepe Isn’t Hard
I’m going to highly suggest using a blender and a mixer for this recipe. You can mix everything by hand, but it is going to take a whole lot more elbow grease. We’re busy moms, so the time we save by letting a machine do the heavy lifting is a life-saver!
To make the crepe batter you seriously just toss everything but the water in a blender and let it do it’s thing until the batter is smooth. Simple as that. For a good rice-free flour mix, use the one here in my Oatmeal Cookie recipe.
After an hour chilling out in the fridge it’s time to break out your crepe pan, crepe batter, and some water. Start by adding about a ½ cup water and then continue adding a tablespoon at a time until you have a decently thin consistency. Again, I’m going to HIGHLY suggest an electric crepe maker. If you don’t have an electric crepe pan, go buy one. It’s totally worth it and will make cooking crepes SOOOO much easier. Once your crepes are made you can just pop them in the freezer until you’re ready to use them.
A day or two before you want to serve your crepes make the pumpkin portion of your mousse. Cooking this pumpkin ‘custard’ really isn’t complicated. It does take a bit of time waiting for things to boil and thicken, though, so be patient.
When you’re ready to serve your crepes combine your pumpkin ‘custard’ with the CocoWhip using an electric mixer until it is smooth and creamy. Then just assemble your crepes. Lay a crepe on the plate, spread some mousse down the middle, roll it up, and top with more CocoWhip. Done. You now have GF, vegan crepes filled with pumpkin mousse. It’s really that easy. If you make these all those precious family moments can be spent together instead of in the kitchen!
For the Crepes
- 1 ½ Cup Rice-free Flour Mix
- ¼ tsp salt
- 9 oz. original flavor coconut creamer
- 9 oz. french vanilla flavor coconut creamer
- 4 ½ Tbs. Canola oil
- 1 ½ Tbs. Maple Syrup
- 1 ½ tsp. Vanilla extract
- ½-¾ cup water
- Put all ingredients except the water in a blender and blend on high until smooth.
- Pour the batter into a bowl, cover, and let it sit in the fridge for about an hour.
- While the batter is chilling cut wax or parchment paper into large squares that will easily fit into a gallon freezer bag.
- Pull the batter out and whisk in ½ cup of water. Add more water a tablespoon at a time until you have a thin consistency. You may need to add more throughout the cooking process.
- Get an electric crepe pan heating and put one of the squares you prepared down on a plate. Follow the direction for your electric crepe pan for cooking.
- Continue making crepes and layering with wax/parchment paper until the batter is used up.
- Once you finish let the crepes cool for a bit, then just slide the stack into a zip-top freezer bag and freeze until you are ready to use. Defrost crepes in the fridge overnight before serving.
For the Pumpkin Mousse
- 2 Cups original flavor coconut creamer, divided
- 1 cup pumpkin puree
- ⅔ cup sugar
- 1 tsp pumpkin pie spice
- 4 Tbs cornstarch
- ½ tsp vanilla extract
- ⅔ of a 9 oz tub of CocoWhip
- Combine pumpkin, 1 ½ cups of creamer, sugar, pumpkin pie spice, and salt in a pan over medium heat until it comes to a boil, stirring frequently.
- When pumpkin mixture is almost boiling, mix cornstarch into remaining ½ cup of creamer. Stir it VERY well to remove any lumps.
- Once pumpkin mixture is boiling, add cornstarch mixture and begin to whisk. Whisk continuously over heat until the filling thickens. You’ll know it is ready when it ‘drips’ off the whisk in thick ribbons.
- When the filling is done remove it from the heat and stir in the vanilla extract.
- Put filling in a bowl and cover with plastic wrap directly on top of the filling. This will stop it from forming a skin. Refrigerate at least 8 hours and up to 2 days. When you are ready to serve, use a mixer to whip the pumpkin mixture with the CocoWhip to make a creamy mousse.
- To assemble crepes, lay a crepe flat on a plate, spread a dollop of the pumpkin mousse down the middle, and roll the sides of the crepe around the filling.