Pumpkin Crepes
Pumpkin-flavored French pancakes with dark chocolate drizzled on top.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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.