Introduction: PUMPKIN CREPES WITH NUTELLA
I mean seriously, can you ever go wrong with Pumpkin and Nutella. I don't think so. With my husband away this weekend, I want to make sure the kids have full tummies which directly relates to them being in a good mood. They love crepes with nutella, but I had some pumpkin puree left over from a pumpkin bread (keep a look out for that recipe) I had made yesterday, so I figured I may as well use that as well. Nothing wrong with pumpkin in anything.
I don't have a crepe pan so I typically use this flat pan (called a TAWA) that I bought from India. It is great for making Indian flatbreads, but works just as well for crepes. it is non-stick which makes it easier to lift and flip the crepes. The most fun part is trying to make almost perfect circles when I pour the batter onto the pan. I rarely do. But because I typically end up rolling my crepes up, it does not really matter. I can tell you that these taste great.
And you can make this exact recipe using Gluten Free flour as well. I have tried it with both regular flour and gluten free flour, and they both work great.
Yields - About 8 - 10 small crepes
1 cup milk
1/4 cup Pumpkin puree
1 cup flour (regular or gluten-free)
1 tsp cinnamon (optional)
1 tsp nutmeg (optional)
Pinch of salt Butter for cooking
Step 1: Preparing the Batter
Add all the ingredients (except butter) to a mixing bowl and whisk away until well blended.
(This first step is also great for the budding sous chefs to get involved in).
Step 2: Cooking the Crepe
1. Add about a teaspoon of butter to the pan and let it heat up (on medium heat).
2. Pour a big serving spoon dollop of the batter onto the pan and spread it around the pan. If you find it difficult to spread it using a spoon, just lift the pan and move it back and forth to so that the batter forms somewhat of a round shape.
3.And then let it cook for about a minute or so, or until you start noticing little bubble like holes starting to form
Step 3: FINISH COOKING THE CREPE
Carefully (using a wide spatula) flip the crepe to the other side and cook for another minute or so. The crepe should have a nice golden brown color to it.
Step 4: SPREADING THE NUTELLA
1. And then the best part - simply spread the nutella onto the crepe. (Spread away and make sure you almost get every part of the crepe covered.)
Step 5: ROLLING THE CREPE
Then, simply roll up the crepe and sprinkle with some powdered sugar if desired.
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