Since I shared a recipe for pancakes this week, I thought it only fair to share a recipe for crepes as well, specifically pumpkin crepes. Like pancakes, crepes are made with a mixture of butter, sugar, eggs, and flour, and then cooked in a pan. Unlike pancakes, however, crepes tend to be extremely thin, which is immediately apparent just from looking at the runny batter.
Since my first crepe in sixth grade French class, I’ve loved them. When I traveled to Paris for the first time, it was my on my to-do list to buy one from a street cart vendor, where they’re often sold.
For a long time, I thought crepes were limited to a few choice fillings: Nutella, strawberries, bananas, melted butter and/or sugar. And this was fine by me because, well, Nutella. ‘Nuff said, right?
That is until I discovered a menu of crepes that was long enough to rival the Cheesecake Factory’s menu, and if you’ve ever been to the Cheesecake Factory, then you know what I’m talking about.
The street I happened to be residing on during my most recent visit to Paris was the same street that housed the famous La Crêperie des Canettes. I passed by the little blue cafe everyday, not knowing it was famous, but mentally making note to give it a try someday soon.
It wasn’t until one of my French friends told me that I just had to stop by the shop that I finally made it my mission to have breakfast there. The choices were overwhelming, and I think I spent over 15 minutes just looking at the menu trying to decide what to order.
Choices like crepes Antilles (coconut, hot chocolate, and whipped cream) and crepes Bréhat (caramel with salted butter, vanilla ice cream, and toasted almonds) left me wanting to spend the next 30 days trying a new kind of crepe everyday.
Having my eyes opened to all these crepe possibilities inspired this idea of creating a seasonal variation of the classic crepe. Rather than fill the crepes with fruit or Nutella, I opted to flavor the crepe itself with pumpkin and pumpkin pie spice, creating these mouthwatering pumpkin crepes.
To this day, my favorite crepe filling is the classic beurre demi-sel (salted butter) with sugar, so I decided to spread salted butter all over my warm pumpkin crepes and then sprinkle cinnamon-sugar for a fall twist.
Always the girl to swoon over chocolate, I finished the crepes with a drizzle of melted dark chocolate.
Pumpkin has a way of making baked goods moist, so expect that delectable softness with each bite. The cinnamon-sugar is the perfect compliment, bringing warmth and sweetness to the crepes, while the melted chocolate provides a rich finish.
If you haven’t nailed the French method of flipping the crepes over with a flick of the wrist, no worries. You can simply tip the pan to one side to slide the crepe out onto a waiting spatula, which can then be used to flip the crepe over.
Best of all, these pumpkin crepes cook extremely fast and are just as easy to assemble, making them a lovely option for anyone craving a fall dessert on the fly.
Pumpkin-flavored French pancakes with dark chocolate drizzled on top.
for the crepes
- 2 eggs
- 1/4 cup butter plus more for greasing pan with, melted
- 1/4 cup pumpkin purée
- 1/2 tsp pumpkin pie spice
- 2 1/2 tbsp sugar
- 1/2 cup milk
- 1/8 cup water
- 1/2 tsp vanilla
- tiny dash of salt
- 8 tbsp all-purpose flour
for the filling + topping
- 4 tbsp salted butter softened
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 oz dark chocolate melted
Blend all of the crepe ingredients, except the flour, together. Add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in. Chill the crepe batter for at least 30 minutes.
Grease a non-stick pan with unsalted butter and heat over medium heat. Pour about 1/4 c of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
Cook one side of the crepe for 30 seconds before loosening up the edges with a spatula, then tip the pan to slide the crepe out of the pan and onto a waiting spatula. Gently flip the crepe back into the pan, with the uncooked side facing down. Cook for another 15 to 30 seconds then remove.
Spread 1/2 a tablespoon of the salted butter over each warm crepe. Sprinkle some sugar over each crepe followed by a pinch of ground cinnamon. Roll or fold the crepes, then drizzle melted chocolate over each.