I first made these in the beginning of October while we had family in town from the Bay Area. They were such a hit that I have been itching to make them again, before pumpkin-eating season is over. We all know that after Thanksgiving, sadly, it’s not considered pumpkin season anymore. Just like after Christmas, eating gingerbread and fruitcake is taboo. Okay, maybe after New Year’s…
Every time I host a brunch, crepes are the main attraction. I like to create a fillings station for guests to adorn their crepes with. The classic strawberries and Nutella are always a favorite, along with an assortment of fresh berries, yogurt, jelly and lemon curd, but this time of year I like to have a Fall twist. We had a sweet pumpkin spread that I made with mascarpone, however pumpkin butter would be a good substitute, warm cinnamon apples, spiced pears and whipped cream to fill regular crepes as well as these pumpkin kissed crepes. But for me, these crepes have just the right amount of flavor on their own, no need for a filling. Except maybe for a dollop of whipped cream.
I made a short video making these crepes on Instagram.
Make these for Thanksgiving breakfast. Your family will love you for it!
2 cups milk
1 teaspoon vanilla extract
1/4 cup pumpkin puree
2 tablespoons butter, melted
2 tablespoons sugar
1 1/2 teaspoon pumpkin spice blend
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup all-purpose flour
Mix wet ingredients together, then whisk in dry ingredients. Mix well, until batter is less lumpy (there will be small lumps still).
Heat a large 12-inch (or 10" skillet) skillet greased with butter on a medium-high heat. Measure out 1/2 cup of batter if using a 12" skillet (or 1/3 cup batter for a 10" skillet) and pour into the heated skillet. Lift skillet and twirl, letting the batter completely cover the bottom of the skillet in a thin layer. Cook for 2-3 minutes, or until corners of crepe slightly lift up. Use a spatula to flip crepe and cook on opposite side for 30 seconds.
Makes about 12-12" crepes or 10-10"crepes