Pumpkin Crepes

Pumpkin Crepes

Whip up a batch of these pumpkin-spiced crepes for a cozy autumn breakfast that everyone will love.

30 min Serves 14 Easy French

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This recipe creates thin, delicate crepes infused with pumpkin and pumpkin pie spice. The batter is blended in minutes and needs a short rest before cooking. Serve them with your favorite toppings like bananas and whipped cream for a seasonal treat.

Ingredients

1 1/2 cups milk (, I use 2%)

4 large eggs

3 Tablespoons butter (, melted and slightly cooled)

1/4 cup pumpkin puree

3 Tablespoons granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt or table salt

1 1/2 cups all-purpose flour (, sifted if desired)

3/4 teaspoon pumpkin pie spice

Directions

Put all ingredients into a blender and blend until you get a smooth batter, which should take roughly 15 to 20 seconds. Then chill the batter in the fridge for a minimum of 20 minutes, but you can leave it overnight if you prefer.

Lightly coat an 8-inch frying pan with nonstick cooking spray. Pour roughly 1/4 cup of batter into the pan and cook on medium-low heat. Immediately swirl the pan to spread the batter into a thin, even circle. Give each side about 1 minute of cooking time until lightly browned.

Take the crepes off the heat and stack them until you’re ready to serve.

Serve these crepes with your preferred toppings. Personally, I enjoy filling them with bananas and whipped cream, then sprinkling a bit of pumpkin spice on top.