Pumpkin Crepes
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.
Pumpkin Crepes
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 Crepes
Pumpkin-flavored French pancakes with dark chocolate drizzled on top.
Ingredients
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
Instructions
- 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.
Nutrition Information:
Yield: 10 Serving Size: 10 ServingsAmount Per Serving: Calories: 188
Pumpkin crepes?!? Yes please! And you are spot on with the chocolate drizzle! Yum!
Thank you so much! Pumpkin and chocolate are just two peas in a pod, right!? 😀
Beeta, these crepes look fantastic! I love reading all your posts, but especially when you talk about your time in Paris! I get jealous every time. 😉 I would probably have spent like an hour looking over that crepe menu! I am SO indecisive when it comes to long menus, especially ones where EVERY option is a winner. Anyways, I love that you flavored the actual crepe with pumpkin and pumpkin pie spice! So clever! I feel like you are always telling me how clever I am… but ah hem do you own a mirror???!! You are the queen of clever! Oh and that cinnamon-sugar on top! GAHHHH! I swoon for all things topped with cinnamon-sugar. You know I can’t do the chocolate drizzle, but I can IMAGINE how stellar that is… I am SURE boy will love that addition! Can’t wait to give these a try, my dear! Cheers to you and your fabulous self! XO
Cheyanne, it was so hard to pick one! I was like nooo, please don’t make me decide! And please, I don’t think I’ll ever be as cool as you in the kitchen! You are so sweet to use chocolate for your guy when you can’t enjoy it yourself…I feel for you, doll. But these would be just as awesome with caramel sauce too, and I bet you make a mean caramel sauce. Thanks for always bringing so much fun, laughter, and joy to my corner of the web! XO
These are amazing Beeta! I love that you added pumpkin to crepes, such a great idea! So perfect for Autumn too. The chocolate drizzle on top looks so delicious, it’s definitely my go to topping for crepes too!! I wish I could eat a whole plateful of these right now. Mmmm! <3
Thank you Harriet! Chocolate is one of the best toppings for crepes, I agree! XO
You did not just make pumpkin crepes with a dark chocolate sauce!!! I love crepes but have always made them with a plain batter. No more my friend, as you have opened my eyes to a whole new tastier world of crepes!! hee, hee, hee
Lol, Karrie! It’s so much fun in this whole new world of crepes…please come get chocolate sauce all over yourself as we dive into these pumpkin crepes! Thanks so much beautiful <3
Beeta, these look amazing! I just loved reading your story about your first encounter at the crepe shop in Paris – I think I would have ordered one of each 🙂 The combination of pumpkin with a drizzle of dark chocolate is enough to make me weak in the knees! Pinning!
Thank you, Kathleen! If I had been 8 years old with the metabolism I had back then, I would have ordered one of each too! 😉 Glad you enjoyed my little memory…I’m always talking about my Paris memories…it’s how I can pretend I’m still there! 😉
Oh Beeta! They seem to be perfect crepes… there’s not many people I would trust to add pumpkin into a crepe batter haha! Nailed it 😉
Aww, thanks Hannah! You’re the sweetest. Thank you for having faith in me! <3
These look fantastic Beeta!! I’ve never made crepes before. You make them look so easy! I have to give them a try especially this pumpkin version!
Thank you, Kelley! You would make awesome crepes – you’re fantastic in the kitchen! XO
yum yum! These look really good! I want to try making crepes as my next French food project to tackle!
Thank you, Angelina! Crepes are great because you can just toss everything into a blender and swoosh! Crepe magic! 😀