pumpkin spice crepe cake
an indulgent cake made with layers of gluten free pumpkin spice crepes and pumpkin spiced coconut whipped topping
flour, eggs, water, creamer, coconut oil, pumpkin puree, confectioner's sugar
- 1.5 cup flour
 - 2.0 eggs
 - 1.0 cup water
 - 0.8 cup creamer
 - 4.0 tablespoon coconut oil
 - 0.3 cup pumpkin puree
 - 0.5 cup confectioner's sugar

- the crepes are quite easy to pull together.
 - just place the gf flour or all purpose if you don't have issues with gluten, eggs, water, international delight's pumpkin pie spice creamer, coconut oil melted or butter and 1/3 cup pumpkin puree in a container and whisk till well combined and there are no lumps.
 - then just pour half a ladle of crepe batter into a pan on a medium flame and twist the pan around so the crepe batter spreads around, forming a crepe.
 - mix the solid part of 1 can of coconut milk that has been refrigerated overnight, the pumpkin puree, confectioner's sugar, melted coconut oil, gelatin and 1 tablespoon of international delight's pumpkin pie spice creamer together with an electric mixer.
 - the crepe cake is assembled by alternating crepes and about 2 tablespoons of frosting.
 - i let the cake set in the fridge for about an hour.
 - then topped it with some melted chocolate and it was ready to be savored.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.5 cup flour
- 2.0 eggs
- 1.0 cup water
- 0.8 cup creamer
- 4.0 tablespoon coconut oil
- 0.3 cup pumpkin puree
- 0.5 cup confectioner's sugar

 ### Assistant: The ingredients you'll need are:
- 1.5 cup flour
- 2.0 eggs
- 1.0 cup water
- 0.8 cup creamer
- 4.0 tablespoon coconut oil
- 0.3 cup pumpkin puree
- 0.5 cup confectioner's sugar


You can follows these steps to make the recipe:
- the crepes are quite easy to pull together.
- just place the gf flour or all purpose if you don't have issues with gluten, eggs, water, international delight's pumpkin pie spice creamer, coconut oil melted or butter and 1/3 cup pumpkin puree in a container and whisk till well combined and there are no lumps.
- then just pour half a ladle of crepe batter into a pan on a medium flame and twist the pan around so the crepe batter spreads around, forming a crepe.
- mix the solid part of 1 can of coconut milk that has been refrigerated overnight, the pumpkin puree, confectioner's sugar, melted coconut oil, gelatin and 1 tablespoon of international delight's pumpkin pie spice creamer together with an electric mixer.
- the crepe cake is assembled by alternating crepes and about 2 tablespoons of frosting.
- i let the cake set in the fridge for about an hour.
- then topped it with some melted chocolate and it was ready to be savored.
- .

