Delicious Pumpkin Crepes Recipe
Delightfully thin and tender pumpkin crepes that combine the warm flavors of pumpkin puree with a light, eggy batter. Perfect for breakfast or dessert, these crepes are cooked gently on a skillet until golden and soft, ideal for filling with sweet or savory toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 crepes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 cup milk
- 1 tablespoon sugar (optional, for sweetness)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, to enhance pumpkin flavor)
- 2 tablespoons melted butter or oil (for batter and cooking)
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the flour, pumpkin puree, eggs, milk, sugar, salt, and cinnamon until you have a smooth, thin batter without lumps. Let it rest for about 10 minutes to allow the flour to hydrate fully.
- Heat the Skillet: Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with melted butter or oil to prevent sticking.
- Cook the Crepes: Pour about 1/4 cup of batter onto the skillet, tilting and swirling the pan evenly to create a thin, uniform layer. Cook for about 1-2 minutes until the edges lift and the crepe is golden underneath.
- Flip and Finish: Gently flip the crepe using a spatula and cook the other side for an additional 30 seconds to 1 minute until cooked through but still tender.
- Repeat: Continue the process with remaining batter, greasing the pan as needed, stacking cooked crepes on a warm plate.
- Serve: Serve warm with your favorite toppings such as maple syrup, powdered sugar, fresh fruit, or savory fillings like cheese and herbs.
Notes
- For thinner crepes, add a little more milk to the batter to achieve a more fluid consistency.
- Resting the batter allows for better gluten development and a more tender crepe.
- Use a non-stick skillet or well-seasoned crepe pan for easier flipping.
- To keep crepes warm, stack them on a plate covered loosely with foil.
- These crepes can be made ahead and refrigerated or frozen for later use.
Keywords: pumpkin crepes, pumpkin breakfast, crepe recipe, fall recipes, pumpkin puree, easy crepes
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