Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- ½ cup pumpkin purée
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg.
- In another bowl, whisk the milk, eggs, pumpkin purée, melted butter, and vanilla extract until smooth.
- Slowly pour the wet ingredients into the dry mixture while whisking to create a thin, smooth batter. If the batter is too thick, add a splash of milk until it reaches the consistency of heavy cream.
- Let the batter rest for 15 to 20 minutes at room temperature to ensure soft, flexible crêpes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of batter into the pan, tilting it quickly so the batter spreads evenly in a thin circle.
- Cook for 1 to 2 minutes until the edges start to lift and the underside turns golden.
- Flip carefully and cook the other side for another 30 to 60 seconds.
- Transfer the crêpe to a plate and cover to keep warm while repeating with the remaining batter.
- Serve warm with your favorite toppings — cream cheese filling, maple syrup, honey, or a sprinkle of powdered sugar.
Notes
For a savory version, skip the sugar and vanilla, and fill with turkey bacon, scrambled eggs, or sautéed vegetables.
If using fresh pumpkin, drain excess water to avoid making the batter too thin.
You can make the batter ahead and store it in the fridge for up to one day.
Stack leftover crêpes between parchment paper to prevent sticking.
- Prep Time: 10
- Cook Time: 20