Pumpkin Tahini Cream Cheese Crepes

Crepes played an essential part in the early/late years of my teenage life. I thank my brother’s healthy (?) obsession with crepes being the push that inspired my mother to make them for us frequently before school.

These thin, foldable pancakes are the perfect vessel for any soul to indulge in their favorite flavor combos. Both savory and sweet. Now, my favorite combination was a thick slather of peanut butter (creamy, of course), flax meal, and hooney. It was thick, and creamy, and filling- essential to get through the usual day of an eleventh grader.

These crepes are just as filling on their own, thanks to Garden of Life Raw Organic Protein Powder Vanilla. The protein is the perfect addition of flavor of vanilla, vitamins, nutrients, and fiber.

To kickoff the autumn season, these crepes are served with the only pumpkin cream cheese you need (because if has tahini in it). Not to mention, the PERFECT “Pumpkin Pie Spice” to “Maple Syrup” ratio.

Serve with fresh fruit (banana’s and pomegranate preferably), a douse of maple syrup, and flaky salt… always.

Enjoy!

Pumpkin Tahini Cream Cheese Crepes

Makes 8-10 crepes

Time: 30 minutes

DIRECTIONS

Pumpkin Tahini Cream Cheese

1. In a bowl, add the softened cream cheese, tahini, pumpkin puree, maple syrup, pumpkin pie spice, and salt.

2. Using a whisk, mix everything until smooth and evenly combined.

3. If using the day of, leave it out in an airtight container. If using later, place in the refrigerate to harden.

Crepes

1. In a bowl, whisk together the all-purpose flour, protein powder, sugar, salt, and cinnamon.

2. Add the oat milk, water, vanilla extract, eggs, and melted coconut oil to the dry mixture. Whisk until combined. The mixture should resemble a consistency a little thicker than water (like whole milk).

3. I prefer to let my mixture sit overnight in the refrigerator. My mother always preferred storing her crepe mixture in plastic bottles to make pouring into the pan more efficient the next morning.

4. Heat a large non-stick pan or pancake griddle over medium heat.

5. Rub a slab of vegan butter or coconut oil onto the pan using a paper towel- you want to avoid having a puddle of oil/melted butter on the edges of the pan.

6. Pour the batter into the pan and quickly rotate the pan in a circular motion to help the crepe mixture spread thinly.

7. Cook the crepe on one side for 2-3 minutes or until golden. Using a spatula, loosen the edges of the crepe to help flip it.

8. Flip and cook for another 30 seconds to 1 minute. Place on a plate and cover while you continue to cook the rest of the crepes.

9. Serve with pumpkin tahini cream cheese and/or butter, peanut butter, or nutella.

10. Garnish with fresh fruit, maple syrup, and flaky salt.

11. Dive in!

INGREDIENTS

{Crepes}

• 1 cup all-purpose flour

• 2 scoops of Garden of Life Raw Organic Protein Powder Vanilla

• 1 tablespoon granulated sugar (can substitute with coconut sugar)

• pinch of salt

• dash of cinnamon

• 1 cup oat milk

• 1 cup water

• 2 eggs or 2 servings of an egg substitute

• 2 tablespoons vegan butter or coconut oil, melted

• 1 teaspoon vanilla extract

{Pumpkin Tahini Cream Cheese}

• 8-ounces of plant-based cream cheese

• 2 tablespoons tahini

• 1/4 cup canned pumpkin puree

• 2 tablespoons maple syrup

• 1 teaspoon pumpkin pie spice

• Pinch of salt