Pumpkin Crepes

Serves 4 Breakfast Pumpkin Crepes
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These bundles of joy are the classic staple to any holiday favorite; make your next batch using these simple steps and ingredients. I’ve made mine with a twist using seasonal produce like pumpkin and spices. Mix and match your crepes with your favorite toppings, nuts and jams. This is a fun and interactive way to make your own creation!

 

Ingredients

2 eggs

1 tablespoon of butter [melted]

1 cup of whole milk

¼ cup of pumpkin puree

1 teaspoon vanilla extract

½ teaspoon of ground cinnamon

¼ teaspoon of ground clove

¼ teaspoon of ground ginger

1/8 teaspoon of ground nutmeg

1 cup of flour [all-purpose]

 

Tools

Blender or whisk and a medium bowl

Crepe pan or medium non-stick sauté pan

Pastry brush or cooking brush [if using melted butter to coat the pan]

Cooking spray or melted butter for coating the pan

Ladle

Thin spatula or regular spatula

Preparation

In a blender or medium bowl place all of your wet ingredients together; whisk or blend till mixed, add in your dry ingredients and blend or whisk until the batter is smooth.

Set the crepe batter in the refrigerator for an hour prior to cooking the crepes.

Heat a medium sauté pan or crepe pan over a medium heat and lightly coat with melted butter or cooking spray.

For each crepe, pour ¼ cup batter into center of pan and swirl pan gently to distribute batter in a thin layer. Cook for 1 minute or until the top begins to dry out and underneath is lightly golden. Flip and cook an additional 30 seconds until done.

Repeat with remaining batter. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking. Accompany with desired fillings or toppings.

 

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Pumpkin Crepes

Serves 4 Breakfast

These bundles of joy are the classic staple to any holiday favorite; make your next batch using these simple steps and ingredients. I’ve made mine with a twist using seasonal produce like pumpkin and spices. Mix and match your crepes with your favorite toppings, nuts and jams. This is a fun and interactive way to make your own creation!

 

Ingredients

2 eggs

1 tablespoon of butter [melted]

1 cup of whole milk

¼ cup of pumpkin puree

1 teaspoon vanilla extract

½ teaspoon of ground cinnamon

¼ teaspoon of ground clove

¼ teaspoon of ground ginger

1/8 teaspoon of ground nutmeg

1 cup of flour [all-purpose]

 

Tools

Blender or whisk and a medium bowl

Crepe pan or medium non-stick sauté pan

Pastry brush or cooking brush [if using melted butter to coat the pan]

Cooking spray or melted butter for coating the pan

Ladle

Thin spatula or regular spatula

Preparation

In a blender or medium bowl place all of your wet ingredients together; whisk or blend till mixed, add in your dry ingredients and blend or whisk until the batter is smooth.

Set the crepe batter in the refrigerator for an hour prior to cooking the crepes.

Heat a medium sauté pan or crepe pan over a medium heat and lightly coat with melted butter or cooking spray.

For each crepe, pour ¼ cup batter into center of pan and swirl pan gently to distribute batter in a thin layer. Cook for 1 minute or until the top begins to dry out and underneath is lightly golden. Flip and cook an additional 30 seconds until done.

Repeat with remaining batter. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking. Accompany with desired fillings or toppings.