Crepes are less complicated than most people imagine. The French cousin of the pancake, they are thin and light and great savory or sweet. You don’t need a fancy crepe pan or utensils, a basic large non stick frying pan and large rubber spatula works just fine. The trick to a perfect crepe is immediately rolling the batter once it hits the pan to achieve the correct thin consistency. Make sure the saucepan you have is easy enough for you to maneuver to do this.
Prep Time: 5 min | Cook Time: Until batter is set
What You Need:
1/2c pumpkin puree
1T butter, melted
1/4tsp baking powder
1/2T brown sugar
Few dashes nutmeg, cloves, allspice, ginger
What You Do:
1. Melt butter and warm milk in microwave for 20 seconds or in a saucepan
2. Whisk together milk mix with eggs, pumpkin, and vanilla
3. In another bow combine all dry ingredients
4. Whisk together dry with wet ingredients until well-combined and very smooth, batter will be runny but slightly thick
5. Preheat your pan on low and warm your oven up to about 200F (then turn it off)
6. Remove from heat and pour about 1/4 cup of batter into the center and immediately tilt and swirl the batter until it thins out, placing it back on the heat to cook
7. Cook until top is nearly set and carefully flip over and cook for about a minute on the other side
8. In a nonstick pan, place the crepes and keep warm in the oven
8. Repeat until all the batter is done and then create with your choice of toppings or fillings and enjoy!
I served mine filled with pumpkin butter, goat cheese, and crispy pancetta then topped them with a drizzle of maple syrup and toasted pecans. But any combination of savory of sweet fillings can be used as you desire. Like them really sweet? Take some whipped cream and mix together with pumpkin puree and pumpkin pie spice, sprinkle some toasted pecans and drizzle in maple syrup. Prefer a more savory crepe? Fill with sautéed spinach, turkey, and cheddar cheese. These are just some of the many options you can enjoy.