Pumpkin Crepes

November 10, 2010
1 Ratings
  • Serves 4
Author Notes

This contest and the contents of my kitchen prompted this creation. The challenge of a Thanksgiving-esque final course, sans pie crust, was met with a simple and rich dessert. Elevate these cream filled orange crepes to a whole new level with the addition of chopped pecans or pistachios inside or sprinkled on top (none of which I can eat due to allergies, but you can go for it!). I always have pumpkin around during the holidays, it's a cornerstone of my favorite family gatherings. Pumpkin pie, still warm from the oven, was the ultimate treat at the end of a pot-luck style dinner around Thanksgiving. The same ingredients can be converted into something new... - midnitechef —midnitechef

Test Kitchen Notes

This was a very easy recipe to make. I have never made crepes before so my first 3 tries were a bust but once I got the hang of pouring and swirling them in the pan, they came out beautifully. The flavor of the crepe was quite good -- I could really taste the nutmeg and ginger but it wasn't overpowering at all. Even with whipped cream and a sprinkling of powdered sugar and cinnamon, the crepes came off as a "light" dessert -- not too heavy. The crepes could definitely be jazzed up to be more decadent, perhaps with some chopped candied nuts or a sauce such as caramel or whiskey creme. While I wouldn't replace pumpkin pie with these, I enjoyed them very much. —coloterp

What You'll Need
  • 1 1/2 tablespoons butter, melted
  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup cake flour
  • confectioner's sugar
  • 1/2 pint whipping cream
  1. Heat a non-stick skillet over medium heat. Whisk all of the ingredients together except the flour.
  2. Sift the flour into the wet ingredients, then gently whisk to combine. If the batter seems to thick, add a tablespoon of milk. The crepe batter should be thinner than a pancake mix.
  3. Swirl the hot pan while pouring about a 1/4 cup of batter into the center. The crepe should be very thin and distributed over the flat portion of the bottom of the pan. Cook the first side for 1 minute, or until bubbles form throughout the crepe. gently flip the crepe over and cook for another 30 seconds until the center is set.
  4. Keep the crepes under a clean kitchen towel so they don't dry out. Whip up some whipping cream with a pinch of confectioner's sugar, to taste.
  5. Fill the crepes with the whipped cream and top with a sprinkle of confectioner's sugar and cinnamon.

See what other Food52ers are saying.

  • Niknud
  • midnitechef
  • smurfpot

5 Reviews

Niknud October 24, 2011
These sound (and look) just heavenly. I am a sucker for crepes - sweet, savory, and everything in between. Would never have thought about making a pumpkin pie crepe. Fantastic!
smurfpot September 12, 2011
These are amazing!!! you are amazing for sharing this recipe! I wish i could hug you! :) made my day! the kids inhaled them too! Thanks so very much!
midnitechef September 13, 2011
Thanks smurfpot (cute name btw)!

Here's a virtual hug >--- *o* ---<

Keep cookin' :-)
midnitechef September 13, 2011
Also, check out my blog for more!
midnitechef December 3, 2010
I'm glad you liked the crepes! I'm allergic to nuts so that's why they were not included. For all those who can eat them, go for it :)