Sunday, November 6, 2011

Pumpkin Crepes

There are so many delicious ways to use pumpkin: pumpkin bread, pumpkin muffins, pumpkin pie. We decided to try something new. Pumpkin crepes! Topped with a dollop of creme fraiche and a sprinkling of powdered sugar, these are impossible to resist.

We added pumpkin puree and traditional pumpkin pie spices to our tried-and-true basic sweet crepe recipe. The result was a very delicate and almost custardy crepe that tasted just like (surprise!) pumpkin pie. We think that the recipe might need some more flour to make it a bit more hardy. As it stands, it takes some very gentle maneuvering -- and the assistance of a spatula -- to flip the crepes in the pan. But a little extra finessing was well worth it in the end!


Pumpkin Crepes
  • 1 cup pumpkin puree
  • 1 cup all purpose flour
  • 1 cup milk
  • 1/2 cup lukewarm water
  • 4 eggs
  • 4 tbs unsalted butter (plus more butter for coating the pan)
  • 1 tsp vanilla
  • 1/2 tsp ginger powder
  • 1/2 tsp ground nutmeg
  • 1 tsp cinnamon
  • 1/3 cup sugar
  • 1/4 tsp salt
Blend everything in a food processor or blender until smooth. Pour batter into a pitcher and cover with plastic wrap and let stand for 30 minutes. Place a nonstick pan over medium heat. Coat the pan with a little butter. Pour about 1/4 cup batter into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms a thin, even layer. Cook until top is set and underside is golden. Turn the crepe over with the help of a thin spatula and cook until the second side is lightly browned. (Careful! These crepes are fragile.) Remove crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one. Stack finished crepes between sheets of waxed paper. Makes 10-12 crepes.

5 comments:

  1. These look fantastic! Love these - yum!! :)

    ReplyDelete
  2. these are SO gorgeous and I love how you've styled them!

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  3. I made these today - awesome (I used twice the amount of flour). Not sure why I needed to leave the mixture for a half an our though?...

    ReplyDelete
  4. newmefornewlife - letting the batter 'rest' gives the final product a better texture. You can read more about it here: http://www.thekitchn.com/food-science-why-some-batters-76098

    ReplyDelete

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