All ingredients and proportions are the same as for regular crepes, pumpkin addition makes them extra flavorful. You can stuff your crepes with whatever you like, making them sweet or savory. They are actually absolutely delicious just as they are, and the color will brighten your day.
Ingredients :
(for 10 small crepes, about 4″ in diameter, double the amount for more)
- 1 egg
- Sugar – 1 tbsp
- Salt – 1/4 tsp
- Flour – 1/2 cup
- Milk – 1 cup
- Pumpkin puree – 2-3 tbsp
- Vegetable oil – 1 tbsp
Directions:
- Put an egg into a bowl, add salt, sugar and about one third of flour
- Mix all together with whisk till well combined
- Add pumpkin puree and mix again
- Start adding milk gradually alternating with flour till batter is smooth with no clumps of flour
- Whisk in a tablespoon of vegetable oil
- Put your non stick skillet on medium high heat, no oil is needed since there is some inside the batter
- Using ladle pour 2-3 tbsp of batter into the pan, rotate the skillet it so the batter spreads evenly and covers the skillet surface
- Fry about 1 minute on one side (when the edge is golden brown), flip it over and fry about 30 seconds on another side
- Remove a crepe into a plate
- I usually taste the 1st one and adjust salt/sugar if needed
