Pumpkin Spice Crepes
60 Min
GF

Pumpkin Spice Crepes

Pumpkin spice, which is a flavoring that usually includes cinnamon, nutmeg, ginger, and cloves has been associated with many drinks and sweets from lattes to cupcakes. However, when I think fall pumpkin, I think savory stews, pasta, soups, or curries. A roasted pumpkin sprinkled with spices, finished with herbs and a twist of lime can be quite divine. Pumpkin already has natural sugars and if you temper it with warm spices and a little bit of heat with either red chile powder or serrano pepper, it offsets and enhances the sweetness. Here is a crepe made with buckwheat flour and filled with a savory pumpkin masala. Add greens, cheese, or a fried egg on top and enjoy it for breakfast. Good canned unsweetened pumpkin works fine for this recipe as does fresh pumpkin that has been roasted and mashed.

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Cook Time

60 Minutes

Serves

7

Step 1
To make the crepe batter, in a medium sized bowl, whisk together the buckwheat flour, milk, water, eggs, 4 tablespoons melted butter, salt and pepper. Let it rest for 5 to 7 minutes and whisk again to remove any lumps.
Step 2
To make the filling, in a large frying pan over high heat, warm the olive oil, fry the kari leaves and pop the mustard seeds. This only takes a few seconds, immediately after add the minced onions. Cook at high to medium heat until the onions are translucent then add the serrano, pumpkin puree, ginger, black pepper, cinnamon, clove, and salt. Cook on high for 3 to 4 minutes then turn the heat off. Let the mixture cool a bit.
Step 3
o make the crepes, heat a 6 to 7-inch non-stick pan, pour a little melted butter in it and pour about a third cup of the crepe batter. Whisk it around so it covers the pan, let it cook for a couple of minutes, then using a spatula, gently flip the crepe and cook it on the other side for a minute. Remove the crepe and repeat with the rest of the batter.
Step 4
To fill the crepes, divide the mix in the number of crepes and place the filling in the center of each crepe. Either fold in half or roll the crepe. Place the crepes next to each other in a baking dish. Cover with foil and when ready to serve, place in a 350°F preheated oven 15 to 20 minutes. Spread the greens, herbs and cheese on top before serving.

Crepes:

1 cup buckwheat flour

2/3 cup milk and water

3 large eggs

6 tablespoons melted butter or ghee

1 teaspoon sea salt

1 teaspoon black pepper


Filling:

4 tablespoons olive oil

1 teaspoon mustard seeds

15 to 20 kari leaves, chopped

½ cup minced red onion

1 serrano pepper minced

2 cups canned pumpkin or freshly cooked mashed pumpkin

1 tablespoon minced ginger

1 teaspoon black pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon sea salt


4 ounces of goat cheese (optional)

2 cups of loose greens like spinach leaves, watercress, or arugula

Fresh sprigs of cilantro or parsley

Notes & Variations

  • The crepe recipe has been adapted from Julia Child’s How to Cook cookbook and can be made with white flour or any other flour of your choice. The crepe batter will keep in the refrigerator for a day or two, just bring it to room temperature before using it.
  • The cheese can also be added with the pumpkin masala before closing the crepe.
  • To serve the crepes fresh off the pan, keep the filling warm and fill them as you make them and serve immediately.
Tags:
60 Min
GF

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