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–+ servings
Folded pumpkin crepes stacked on a white plate, ready to serve.

Easy Pumpkin Crepes

Nataliia
These easy pumpkin crepes are soft, golden, and filled with the best fall flavors. The pumpkin puree in the batter makes them an easy seasonal twist on classic crepes, perfect for breakfast, brunch or a fall dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine European, French
Servings 5
Calories 203 kcal

Equipment

  • 1 large bowl
  • 1 Whisk
  • 1 ladle
  • 1 8-10 inch non-stick pan or crepe pan
  • 1 wooden or plastic thin spatula

Ingredients
  

  • 2 large eggs
  • 3 tablespoons vegetable oil or melted butter, plus more for the pan
  • 3 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 250 grams (1 cup) pumpkin puree
  • 150 grams (1¼ cups) all-purpose flour
  • 300 ml (1¼ cups) warm milk

Instructions
 

  • In a large bowl, whisk eggs, oil, sugar, cinnamon, nutmeg, and salt. Add pumpkin puree and whisk again.
  • Add the flour and whisk well until there is no lumps. Slowly pour in half of the milk, whisking constantly. Add the remaining milk and whisk until you have thin, pourable batter. If the batter is too thick, add about ¼ cup more milk. Let the batter rest for about 10 minutes.
  • Brush the non-stick skillet with a thin layer or oil or butter. Heat it well over medium heat. Scoop about half a ladle of batter and pour it into the pan. Lift and tilt the pan as you pour, swirling the batter to form a thin circle. Cook it over medium heat for 1 minutes or until the edges slightly brown and are easy to lift. Flip the crepe with a thin crepes spatula, carefully (hot!) using hands if needed and cook it on other side for 1 more minute. You can also flip it mid-air.
  • Repeat with the rest of the batter, stacking cooked crepes on a plate. This recipe makes about 8-10 8-inch crepes.

Notes

The prepared crepes batter can be stores in the fridge for up to 24 hours. 
When the crepes cool down, store them in an air-tight container or on a plate tightly covered with plastic wrap in the fridge for up to 3-4 days. 
If you want to make them less sweet, use only 2 tablespoons of sugar. 

Nutrition

Calories: 203kcalCarbohydrates: 19.5gProtein: 5.6gFat: 11.6gSaturated Fat: 2.5gCholesterol: 87mgSodium: 168mgFiber: 1.4gSugar: 11.5g
Keyword crepes recipe, pumpkin crepes
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