Pumpkin Crepes

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www.theconsciousplantkitchen.com

These Pumpkin Crepes are a delicious Fall version of my classic crepes, perfect as a Thanksgiving or Christmas breakfast with their delicate pumpkin flavor, sweet taste, and super-soft texture ready in 30 minutes with 4 base ingredients.

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Prep Time10

Cook Time20

Total Time30

Servings: crepes (26 cm)

Calories: 183.7kcal

Author: Carine Claudepierre

Ingredients

1 cup Pumpkin Puree note 1
2 tablespoons Oil of Choice note 2
2 cups All-Purpose Flour
2 cups Almond Milk

Optional

1 teaspoon Vanilla Extract
1 teaspoon Pumpkin Pie Spices note 3
¼ cup Sugar

US Customary - Metric

Instructions

In a mixing bowl, whisk pumpkin puree, oil, vanilla extract, and almond milk until smooth.
Whisk in flour, sugar, and pumpkin pie spices. Whisk until the mixture is smooth. It's thinner than pancake batter, and that's normal.
Set aside at room temperature for 10 minutes to let the batter rest.
Warm a non-stick crepe pan, spray cooking oil on the pan, and place over medium-high heat.
There are two ways to make crepes. If you have never made crepes before, pick the first method. Use the second one if you are an expert.
Method 1: You can pour 1/2 cup of batter into the center of the warm pan and spread into a circle motion using the pack of a tablespoon. This is a great beginner method, but the crepe won't be as thin or as large.
Method 2: Pour the 1/2 cup of batter on top of the pan, tilting the pan quickly to spread the batter all over the pan into a thin layer. If some spots are not covered, sometimes the batter won't run to that spot. It can be that the batter is a bit too thick, or the pan is too warm, and the batter sets too quickly on one spot. In this case, use a teaspoon to fill the gaps and spread it with the back of the spoon to spread it nicely. The whole pan should be covered with a thin layer of batter.
Tip for beginners: Making crepes is an art that takes time to master, especially the spreading technique. If you're having trouble with a large crepe or if you've never made crepes before, just remember that the first crepe is always a bit messy. As you continue, the subsequent ones will turn out better as the pan becomes warm, and the excess oil used to grease the pan gets absorbed by the first crepe. If you're struggling, you can use method 1.
Cook on medium-high heat until the sides are lifting up and golden brown and you can easily slide a long, thin spatula under the crepe to flip. It takes about 2-3 minutes to reach that point.
Flip and cook for an extra minute.
Serve as a dessert with your favorite spread: I like vanilla frosting, chopped pecan, and maple syrup. Or serve as breakfast with peanut butter, sliced banana, and maple syrup.

Notes

Note 1: I am using canned pumpkin puree. You can use fresh, cooled pumpkin puree instead.

Note 2: Any oil works for this recipe. Pick the one that is right for you. You can use light olive oil, avocado oil, canola oil, coconut oil, or melted vegan butter.

Note 3: Swap for 1 teaspoon of cinnamon if you don't have pumpkin pie spices.

Storage: Plain, unfilled pumpkin crepes can be stored on a plate covered with plastic wrap for up to four days to keep them moist and fresh.

Gluten-Free: Use 1 1/2 cups of all-purpose gluten-free flour like Bob's Red Mill and 1/2 cup of almond flour, and decrease the liquid to 1 3/4 cups.

Nutrition