Pumpkin Crepes

I get obsessive about recipes. Last year, it was creme brulee. This year, it’s crepes.

Crepes are not really something that I have eaten a lot of in my life. But last summer, I went to my friend Fabrice’s place for a fireworks party. Now, Fabrice is France-French, and he makes a mean crepe. It was on. Crepe Pan went on my Christmas list, and I’ve been experimenting with batters and fillings ever since.

In honor of the harvest and Hallowe’en, I thought I’d do a pumpkin crepe. If you’ve never had one before, a crepe is just like a really thin pancake. I’ve seen both a sweet or a savory application, but they are most popular as a dessert item.

The batter for this recipe comes from World of Crepes, natch.

  • 1 c regular flour
  • 1/3 c pumpkin (I had some fresh, but you could also use canned)
  • 1 tbsp melted butter
  • 1 1/4 c milk
  • 1 tbsp sugar
  • 2 eggs
  • spice/flavoring: some combination of: cinnamon, nutmeg, ginger, cloves, allspice (heavier on the cinnamon, lesser on the others), equaling about 1/2 to 3/4 of a tsp. or pumpkin pie spice would also do nicely. I also added about a 1/2 tsp of vanilla.

Method:

Fire all of the ingredients in a blender or food processor, and blend well. If you don’t have a food processor, put all the dry ingredients into a large bowl. Combine the wet in a separate bowl, and mix well. Finally, add the wet to the dry, and combine well with a wire whisk.

Allow to rest in the fridge for at least 30 minutes. I know this is a time-consuming step, but trust me, it’s necessary to make crepes. It’s important for the batter to rest.

To make the crepes:

You’ll need a crepe pan (preferably non-stick), or a shallow, non-stick frying pan.

Heat it up on medium heat on the stove, and brush with a little melted butter.

Pour about 1/3 c of the crepe batter onto the middle of the pan, and then swirl it around until the batter runs all over the pan, and out to the edges.

Allow the crepe to set, and then flip over.

You can pile them in between layers of waxed paper on a plate until you are ready to serve.

Serving options:

Honestly, my favorite way to eat a crepe is spread with nutella, and rolled up like a cigar. Does that make me gauche? They are also ridiculously good drizzled with maple syrup. I had the leftovers for breakfast the next day like that.

Here are some other, more seasonal filling options:

I made an apple-pie type filling by peeling and chopping up a Granny Smith apple. I put it in a small saucepan with some apple juice, maple syrup, brown sugar, and cinnamon, and then let it stew gently until the apples were cooked and the sauce was thickened. I then spread some pumpkin butter on the warm crepe, filled it with the apples, and rolled it up. I served it with a little more of the apples on top, and dollop of whipping cream (you could also substitute vanilla yogurt for a lower-calorie option) and some nuts on top for texture and crunch. I’d suggest candied pumpkin seeds or walnuts or pecans. Finish the whole thing off by putting a little icing sugar in a small sieve and “snowing” over your finished crepes before serving.

Store the leftover (ha! as if!!) crepes on a plate between layers of waxed paper, tightly covered with plastic wrap. You can then take them out one at a time and microwave them for a few seconds to heat them up. Apply nutella or maple syrup and enjoy.

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3 comments

  1. Pumpkin Crepes sounds like a great desert idea for Thanksgiving dinner this week.

  2. Yeah, we already had Canadian Thanksgiving, but you are very right! 🙂

  3. […] way. But they actually are really simple to make. I acquired a crepe pan a few years back, and I’ve been learning how to make crêpes and experimenting with various recipes ever […]

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