Pumpkin Crepes

4.60 from 5 votes

Finish your holiday dinner on a sweet note with these delicious pumpkin crepes. The best part? You can whip them up right on your stovetop!

Prep Time45

Cook Time15

Chill Time1

Total Time3

Servings: Crepes

Author: Shareba Abdul

Equipment

20 cm (8 inch) Non-stick Pan (a 10" pan will also work)
1.9 L (2 QT) Saucepan

Ingredients

Crepe Batter:

½ cup water cold
½ cup whole milk cold
2 large eggs
¾ cup all-purpose flour (see note)
2 tablespoon salted butter melted (1 oz)

Pumpkin Filling:

2 cup pumpkin puree
½ cup brown sugar
½ teaspoon pumpkin spice
¼ teaspoon salt
⅓ cup evaporated milk
1 teaspoon vanilla extract

Toppings:

whipped cream optional
cinnamon sugar optional
powdered sugar optional
chocolate syrup optional
toasted pecans optional

Instructions

To Make the Crepe Batter:

Add all of the batter ingredients into a blender jug. Blend on high until smooth (about 1 minute), stopping periodically to scrape down flour that may be stuck to the sides of the jug.
Chill batter in the fridge for at least one hour.

To Make the Pumpkin Filling:

Combine all ingredients in the saucepan, and place over medium-low heat. Stir often to prevent the mixture from sticking or burning. Cook until heated through and fragrant, about 5 minutes.
Remove the mixture from the heat and set aside.

To Make the Crepes:

Heat an 8-inch non-stick pan over medium-high heat.
Brush the pan lightly with melted butter, if desired.
Pour in about 3 tablespoons of batter and tilt the pan or use the back of a ladle to evenly coat the bottom of the pan.
Cook until the cooked side is a light golden brown colour and the endges begin to lift away from the pan. Use a rubber spatula to release the crepe from the pan, then flip over the crepe and cook for another 20 seconds or so. Transfer cooked crepe to a plate, and cover with a kitchen towel to keep warm.
Repeat with remaining batter, brushing on butter if needed. Place pieces of parchment paper in between the crepes to prevent them from sticking to each other.

To Assemble the Crêpes:

Spoon about a tablespoon (or more if you like) of the pumpkin filling onto a crepe, and spread out evenly.
Fold the crepe in half to make a semi-circle, then in half again to make a triangle. Repeat this process for the rest of the crepes.
Garnish crepes with desired toppings and serve immediately. Refrigerate unused portions promptly.

Video

Notes

Tips

Spoon your flour into the measuring cup. Do not scoop it directly from the bag and do not press it down.
Don't skip chilling the batter! This step allows the flour to absorb moisture and will give you better results.
The crepe batter can sit in the fridge for up to 24 hours.
You can make the batter the night before and keep it in the refridgerator overnight.
The crepe batter should be the consistency of a light cream (so not as runny as milk), and should be thick enough to coat the back of a spoon. If the batter is too thick, you can thin it out by adding a little bit of water.
If you do not have a blender, add the flour to a bowl then gradually add in the liquids. Mix the batter well, then strain to remove any lumps before putting the batter in the fridge.
Do not add the batter to the pan one tablespoon at a time. I use a ladle to pour out about 3 tablespoons of batter into the pan at once, but you could use a small bowl or something similar.

Storage

Cooked crepes will stay fresh for up to 2 days in the fridge, or 3-4 months in the freezer if stored between sheets of parchment (or wax paper), and stored in an airtight container.

Crepe recipe adapted from Matering the Art of French Cooking, by Julia Child. Pumpkin filling recipe adapted from the E.D. Smith Pumpkin Pie recipe.

Nutrition