Pumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though! My 5-year-old has asked me about 20 times over the last week to make some pumpkin bread so this one is for her…enjoy!
I must give my 86-year-old Grandmother all of the credit for this crepe recipe. This is her signature breakfast dish that she is kind enough to make for our entire family (all 25 of us) each time we get together. Our family has gotten so big that in recent years she got smart and started working on making our crepes weeks in advance. So she now brings big frozen pre-made batches of this delectable dish to satisfy everyone’s cravings, which means she can spend less time in the kitchen and more time playing with all of her great-grandkids! All I did was slightly modify my grandma’s recipe to include whole-wheat flour and honey instead of sugar. I am thrilled to say that those minor changes barely changed the consistency of the batter, and the end product still tastes delicious. While I grew up eating these crepes for breakfast (there is only a tablespoon of sweetener in the whole batch) I think they are just as fabulous as a dessert, too. If you want to serve them for an after dinner treat try rolling them up with strawberries and whipped cream inside and top them with chocolate sauce. Alternately, you could put baked apples (seasoned with butter, honey and cinnamon) inside too. The possibilities are endless!
Ever since I made this recipe we have a fear that our 5-year-old is going to turn into a piece of zucchini bread! She cannot stop eating it. She actually said she was sad about something the other day, but eating a piece of zucchini bread would make it all better. And can you tell that I couldn’t even get a picture of a whole loaf (the back-end is missing) because suddenly there is no restraint in our house when it comes to this bread! I have to admit it really is good and tastes so similar to the recipe I used to make that was full of sugar. Granted this one does have a decent amount of honey in it so you shouldn’t sit down and consume an entire loaf in one sitting, but the fact that this is approved during our “100 Days of Real Food” makes me so happy!