Several years ago, my family got to house a foreign-exchange student from France. We absolutely loved having her around and she was such a great girl.
She spoke excellent English and taught us all quite a bit of French.
One of our favorite things about having her stay was all of the different recipes she taught us. She taught us about the food in France and the different meals she had.
In fact, her father owned a bakery in France, so she had quite the amount of experience and know-how. The absolute favorite meal that she would make for us were savory crepes.
She would make plain crepes and stuff them with a creamy and cheesy chicken mixture. They were absolutely delicious and pretty quick to make.
After she taught us how to make crepes, they became a staple in our house. We have savory and sweet crepes all the time. If there is ever a party at my house, you can count on their being crepes served!
Now that it is officially Fall and pumpkin is everywhere – I decided it would be fun to create pumpkin crepes based off of her original recipe. They took a bit of experimenting and some trial and error, but they are so worth it!
These crepes are delicious – they are flavorful and the perfect Fall breakfast or dessert. Plus they aren’t too tricky to make and you can top or fill them with just about whatever you want.
I filled these with cream cheese and covered them in lots of nutella, but you can try all kinds of different fillings and toppings. You could even stuff them with cooked sausage to have a savory sausage-pumpkin dinner.
For these crepes, start off by making the batter. Do not try to thin out the batter – it is supposed to be a bit thick.
The most important thing for crepes, is making sure you have either a very small frying pan (about the size you want your crepes to be) or a dedicated crepe maker. This will help you flip the crepe and keep it thin.
It’s also important to grease the frying pan really well with a little bit of butter. Once it’s well greased – pour about 1/4th cup full of the batter into the very center of the pan.
Then you will move the batter evenly by tilting the pan from side to side. Tip the batter until it reaches the edges of your small frying pan.
Because crepes are so thin and small, they cook quickly. Only about 1-2 minutes and the bottom will be finished.
Flip the crepe carefully by using a spatula and then let it cook for another minute on the other side. When it’s done cooking, you can take the skillet, and tip it, allowing the crepe to fall off as you transfer the crepe to a plate.
While you are making the crepes, place parchment paper in between each one to keep them from sticking together and so you don’t ruin them when you are ready to fill them up with whatever toppings you choose.
I filled these with wedges of Laughing Cow cinnamon cream cheese which was a perfect complement to the pumpkin! Then I drizzled the crepes with nutella and topped them with a healthy dose of whipped topping and crushed pecans.
I loved these toppings and fillings, but chose what you like best. Some other ideas to fill these crepes with are whipped cream, ricotta cheese, fresh fruit, pureed pumpkin, powdered sugar, yogurt, or brown sugar.
You can also chose different toppings such as another type of crushed nut, honey, agave nectar, a cinnamon frosting, or a sprinkle of powdered sugar.
Nutella-Covered Pumpkin Crepes
- 2 cups whole milk
- 3 tablespoon butter, separated
- 2 large eggs
- ½ cup pumpkin puree, NOT pumpkin pie filling
- 2 teaspoons vanilla
- 1 and ½ cups flour
- 1 and ½ tablespoons white sugar
- ½ tablespoon brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 and ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- Toppings of choice; I used Laughing Cow cinnamon cream cheese wedges, nutella, whipped topping, and crushed pecans
- In a small saucepan over medium-low heat combine the milk and 2 tablespoons of the butter. Stir until completely melted. Transfer to another bowl and allow to cool for 10-15 minutes.
- Whisk in the eggs one at a time. Then add the pumpkin puree, and vanilla until just combined.
- In another bowl, stir together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Slowly add the wet ingredients to the dry and stir until smooth.
- Meanwhile heat small nonstick skillet at medium heat. Melt a little bit of the remaining tablespoon of butter and smear around the skillet
- Pour ¼ cup of the batter into the skillet and shift the skillet so the batter thins out and spreads over the skillet to form a thin crepe. Allow to cook for 1-2 minutes and then using a spatula, gently flip it to the other side and allow it to cook for another minute. Remove onto a plate. Continue to cook the rest of the crepes until the batter is gone. Separate the cooked crepes with parchment paper.
- When the crepes are finished, fill and top with desired toppings. I filled them with Laughing Cow cinnamon cream cheese wedges, drizzled nutella over, sprinkled crushed pecans on, and topped with whipped cream.
You are not failing your Diet, your Diet is failing you – keep reading to find out why 99% of mainstream cookbooks set you up for failure. So if you’re ready for a cookbook that will totally change the way you think about fat loss, plus bring a new joy of cooking into your life, it’s time that you picked up your copy of Metabolic Cooking.
The Metabolic Recipe Book Includes:
- – 250+ Fat Burning Recipes
- – Built-In Nutritional Profile
- – A bonus fat optimizer guide
- – A bonus metabolic salad and dressing builder
- – A bonus thermo-charged seasoning guide
Get Lean & Stay Lean with the simple Metabolic Cooking eBook & Meal Plan!
(Instant Download HERE)