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Pumpkin Crepes


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Rate this recipe 4.3/5 (15 Votes)


  • 1 cup 1 cup pumpkin puree
  • 1 cup 1 cup all purpose flour
  • 1 cup 1 cup milk
  • 1/2 cup 1/2 cup lukewarm water
  • 4 4 eggs
  • 4 tbs 4 tbs unsalted butter (plus more butter for coating the pan)
  • 1 tsp 1 tsp vanilla
  • 1/2 tsp 1/2 tsp ginger powder
  • 1/2 tsp 1/2 tsp ground nutmeg
  • 1 tsp 1 tsp cinnamon
  • 1/3 cup 1/3 cup sugar
  • 1/4 tsp 1/4 tsp salt


Servings 10
Adapted from


Step 1

Blend everything in a food processor or blender until smooth. Pour batter into a pitcher and cover with plastic wrap and let stand for 30 minutes. Place a nonstick pan over medium heat. Coat the pan with a little butter. Pour about 1/4 cup batter into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms a thin, even layer. Cook until top is set and underside is golden. Turn the crepe over with the help of a thin spatula and cook until the second side is lightly browned. (Careful! These crepes are fragile.) Remove crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one. Stack finished crepes between sheets of waxed paper. Makes 10-12 crepes.


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