Description
A delightful recipe for pumpkin crepes that can be enjoyed for breakfast or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Butter for cooking
- Powdered sugar for dusting (optional)
Instructions
- In a mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, whisk together the eggs, milk, pumpkin puree, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth and lump-free.
- Allow the batter to rest for about 30 minutes at room temperature.
- Heat a non-stick skillet or crepe pan over medium heat and add a small amount of butter.
- Pour about 1/4 cup of batter into the center of the skillet and swirl to spread evenly.
- Cook for about 1-2 minutes until the edges lift and the bottom is lightly golden, then flip and cook for an additional minute.
- Transfer the cooked crepe to a plate and cover with a kitchen towel to keep warm.
- Repeat with the remaining batter, adding more butter as needed.
- Fill the crepes with your favorite fillings, fold or roll them, and dust with powdered sugar before serving.
Notes
- For gluten-free, use a gluten-free flour blend.
- For vegan, replace eggs with flaxseed meal and use almond milk.
- Add a pinch of ginger for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin crepes, breakfast, dessert, easy recipe