Happy Halloween! We are getting closer to the 31st of October which means Halloween and time for pumpkin crepes. This year I have decided to make a few different recipes with pumpkin as the main ingredients. I always enjoy eating crepes, all year round, but to make them with pumpkin spice and pumpkin puree is a perfect combination this time of the year.
To make this recipe start making the pumpkin puree and pumpkin spice syrup, which you can do several days in advance. Pumpkin puree is super easy to make, but keep in mind that it needs around 45 minutes in the oven. The pumpkin puree is used in the pumpkin spice syrup and in the crepes itself. Often, I have even more pumpkin puree leftover (depends on the size of the pumpkin), that I usually freeze until I need it for something else.
Recipe link: Pumpkin puree and pumpkin spice syrup
Pumpkin crepes served with toasted hazelnuts and homemade pumpkin spice syrup
- 1 ⅓ cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 medium-sized eggs
- 2 1/4 cup (5 deciliters) milk
- 1 cup (180 grams) pumpkin puree, See recipe link above
- 1 tablespoon soft butter
- ½ cup (60 grams) hazelnuts
- Homemade pumpkin spice syrup, See recipe link above
- Combine all dry ingredients in a medium-sized bowl.
- Mix milk, eggs, pumpkin puree, and melted butter in a large bowl.
- Slowly whisk the dry ingredients into the wet ingredients until it becomes a nice smooth batter. Refrigerate batter for at least 30 minutes.
- Heat up a crepe pan, and melt a bit of butter. Cook each crepe on medium-high heat for about 1-2 minutes on each side.
- Toast the hazelnuts for about 5 minutes on a dry hot pan.
- Serve the pumpkin crepes with toasted hazelnuts and homemade pumpkin spice syrup. Happy Halloween 🎃