Fall is here!
Trick or treat! We settled on this treat this morning. Fall is our absolute favorite time of the year for recipes. As you could tell, we’re kind of obsessed with pumpkin and were thinking, what better way to celebrate the start of fall than with combining pumpkin with one of our favorite breakfast meals… Crepes! Growing up in France, Zoe is particularly drawn to this versatile breakfast item- you can make savory crepes, sweet crepes, and everything in between. For more pumpkin-themed meals, check out our other pumpkin recipes such as Pumpkin Sage Gnocchi and Double Dark Chocolate Pumpkin Cheesecake.
Tips for making Pumpkin Crepes
Tip 1: Pumpkin Pie Spice
If you don’t already have all these spices in your kitchen, feel free to substitute 2 tsp pumpkin pie spice for all of them. It’s probably just as good although we prefer making our own. But if you’re like us and plan to make several different pumpkin recipes this season, just go ahead and make your own batch of pumpkin pie spice: combine 1 part each of allspice, cloves, and nutmegs to 2-3 parts each of cinnamon and ginger. Voila! Now that should last you through the Fall.
Tip 2: Pumpkin Crepe Batter
First, make sure to completely mix together the crepe batter. You can use a whisk or as in our case, an immersion blender (which is a game-changing tool in the kitchen- would highly recommend getting one if you don’t already). This will allow you to have smooth and silky crepes without lumps. Letting the batter rest is an important step for making crepes. It allows the flour to completely absorb the liquid and let the gluten relax. Whether you let it rest for 30 minutes or overnight (if overnight, there is less prep to do in the morning!), make sure to do this. This will allow for stable but delicate crepes in the end.
Tip 3: Making the Crepes
Like we explained in the recipe instructions, there are two main methods to making crepes. The more traditional way is to use a pan or hot plate to ladle batter and either swirl or use a crepe batter spreader to make it into a circle. The more foolproof method is to use a crepe maker (this is the option we chose). Check out the crepe maker we have been using for years. It works great, is easy to use, and easy to clean afterwards. In either method, one tip is to use a spatula to intermittently separate the distant edges of the crepe from the surface since they cook the fastest. It will also make it easier to separate the crepe from the surface when done cooking.
Tip 4: Not too Thick
Crepes are delicate and they should be delicate! We’re not making pancakes here after all. So make sure to not use too much batter for each pumpkin crepe. You can do some experimenting with the optimal batter volume based on the size of your pan or crepe maker (don’t worry, the first few crepes are always experimental), but in the end, a thin crepe makes for an even crepe. That way you don’t actually have to flip the crepe, just let it get golden one side and the rest will cook through.
Tip 5: Leftover Chocolate Pumpkin Crepes
Don’t worry if you don’t finish all your crepes in one meal. They store well in tupperware in the fridge. You can warm up and use leftover pumpkin crepes alone or with other recipes like Butternut Squash Soup.
We want your Feedback!
Let us know what you think in the comments below. If you tried making these pumpkin crepes, how did they turn out for you? Any tips that you have for this recipe? What is your favorite pumpkin recipe? Any other Fall recipes you think we should try making? Are there particular articles you think we should publish on GradFood (we’re thinking of making a pumpkin recipe complication once we have enough recipes)? Any and all feedback is welcome!
Note that this delicious pumpkin recipe is part of a larger group of recipes, “9 Unique and Delicious Pumpkin Recipes for this Fall“. Here, we tell you everything you’ll ever need to know about pumpkins (including how to make homemade pumpkin pie spice) and how to incorporate this versatile and festive ingredient into your culinary repertoire. Check it our here!
Festive Chocolate Pumpkin Crepes
Ingredients
- ½ cup pumpkin puree
- ¾ cup flour
- 2 tbsp sugar
- 3 eggs
- 1.5 cups milk
- 4 tbsp butter melted
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp allspice
- ¼ tsp cloves
- ¼ tsp nutmeg
- Fruit to garnish
- 2 tbsp dark chocolate chips
Instructions
- In one bowl, mix together the flour, salt, cinnamon, ginger, allspice, cloves, and nutmeg. In another bowl, whisk together the eggs with sugar and vanilla extract, then pumpkin puree and melted butter, then milk. Make sure to whisk until thoroughly combined. Now slowly incorporate dry ingredients into wet, whisking along the way.
- Let the batter rest for at least 30 minutes. When ready to make crepes, there are two methods. We did the easier way which is to use a crepe maker (the one we used is pictured below). With this, all you have to do is pour the batter in a container, and then dip the heated crepe maker into the batter, wait a minute and voile! It’s done!
- The alternative method is to use a pan: heat a pan to medium high heat, add a small amount of butter, and ladle over some batter, swirling the pan to coat. In both methods, you know the crepe is ready when is starts to turn golden and crispy on the bottom and edges.
- You can serve the crepes with whatever you prefer. We chose chocolate and fruit but you could also consider stuffing them with pumpkin-spiced cream cheese.
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