The fall season has been kind to us this year, with mild weather and some rainy days. Pumpkin everything is back and here’s another item on the list: pumpkin spice crepes! I have been making crepes essentially all my life, and this is my spin on our family recipe.
Pumpkin spiced crepes:
- 256 g (2 cups) flour
- 5.7 g (1 tsp) salt
- 12.5 g (1 tbsp) brown sugar
- 5 g (2 tsp) cinnamon
- 5 g (2 tsp) nutmeg (freshly shredded preferred)
- 2 eggs
- 750 ml (3 cups) milk
- 5.6 g (1 tbsp) Watkins Pumpkin Spice Extract
- 60 ml (1/4 cup) melted butter or margarine
Tip: The crepes can be made vegan by replacing the eggs with two mashed bananas, and the milk and butter for dairy-free alternatives.
Drizzle:
- 200 g (1 cup) brown sugar
- 60 ml (1/4 cup) half and half cream
- 60 ml (1/4 cup) butter
- 5 ml (1 tsp) vanilla extract
Serves: 12
Start by adding in flour, salt, sugar, cinnamon, and nutmeg in a mixing bowl. Mix until combined. In a second bowl add eggs and milk. Whisk them together, then add your Watkins Pumpkin Spice Extract into the mix. Combine the dry and wet ingredients together and whisk until there are no clumps. The trick with crepes is to get a thin viscosity (really runny) batter. If it’s clumpy and thick, add more milk.
There is such a thing as a crepe pan, but if you don’t have one, a non-stick frypan should work. Add butter, oil, or margarine to the pan and set the heat to medium-high. Use a ladle to scoop the batter and pour it into the pan, then use the pan to spread the batter out all across the bottom surface of the pan. Try to avoid going on the sides of the pan because it will make it harder to flip. Flip when the surface of the crepe looks tacky but not wet. They don’t take long to cook, so watch the surface closely! You’ll want to brown it a bit to caramelize the brown sugar in the crepe.
