pumpkin crepes

Pumpkin Crepes

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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.

pumpkin crepes

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.

pumpkin crepes pumpkin crepes

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 crepes pumpkin crepes

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 Crepes

Yield: 10
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 Servings
Amount Per Serving: Calories: 188
© Beeta @ Mon Petit Four
Cuisine: French / Category: Dessert
pumpkin crepes

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Have you ever seen a French chef make a crepe? They do this wonderfully quick motion with their wrist while holding the crepe pan, making the crepe flip over perfectly. They do the same thing with their omelettes too. A French omelette, also known as an omelet aux fines herbes, is flipped over and cooked on both sides before it’s folded into thirds to create the finished presentation. I’m not ashamed to admit that the whole flick of the wrist movement scares me and I avoid it when I can. Whenever I make a crepe or a French omelette, I simply use a really large spatula to aid me in flipping the food over. It works perfectly every time and I don’t have any fear that my food will end up on my kitchen floor rather than back in the pan.

34 Comments

    1. Thank you so much, Rakhee! That is so kind of you to say <3 So glad you decided to stop by and leave a comment. Hope to see you again soon XO

      Reply

    1. Thanks, Megan!! Crepe pans are awesome..I still need to get one! Please let me know if you get a chance to try the recipe! XO

      Reply

    1. Aww, thanks so much, Annie! I’m so glad you stumbled across my blog too because that means I’ve gotten a chance to meet you! Thanks so much for visiting, and I hope you enjoy the crepes! XO

      Reply

  7. I think I need to explore some of these crepe flavour combinations further – such good ideas! Very envious of you staying next to La Crêperie des Canettes in Paris – that would just be a dream. I’m not sure I would be able to decide on a flavour though! I think lemon curd + strawberries remains one of my favourites at the moment. So interesting to add pumpkin to the crepes themselves too – adding pumpkin to baking is still such a new thing to me but I really think I need to try it next autumn – if so many of you guys around the world love it, it must be pretty good!! Love the sound of the salted butter filling and chocolate drizzle too – so much yum in one breakfast (or brunch, or lunch…or dinner.. I think I could eat it whenever!!). <3 xx

    Reply

    1. Oooh lemon curd and strawberries sound divine, Claudia! I will have to try that one 🙂 And the pumpkin here adds great flavor and great texture! The crepes are very moist as a result. I hope you get a chance to try when autumn rolls around there. Thanks so much for being sweet, as always <3

      Reply

  8. I would have had a hard time deciding which crepe to get. These amazing looking crepes would definitely have caught my eye. I loved that you made them with pumpkin! The color is just beautiful and the chocolate drizzle on top is the perfect addition!

    Reply

    1. Thank you so much Kelly! Funny that you mentioned their color as I was also pleased with the result too. I was hoping they’d obtain that distinct pumpkin color aside from just the flavor, and they did so I was very happy! Thank you for your kind words deary! XO

      Reply

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