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


Ingredients:

1 cup milk

1/4 cup Pumpkin puree

2 eggs

1 cup flour (regular or gluten-free)

1 tsp cinnamon (optional)

1 tsp nutmeg (optional)

Pinch of salt Butter for cooking

Nutella

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.

ENJOY!!

Comments

author
dantheman0424 (author)2014-11-24

currently eating one and it is great! I just wish I had spread the Nutella fast enough to keep it warm

author
Wired_Mist (author)2014-11-10

I know what I'm having for breakfast tomorrow. Great Idea !

author

Awesome! Let me know how they turn out.

author
Thederpyninja (author)2014-11-10

That looks soo good and perfect for fall!

author

Thank you! Yes, love pumpkins in just about everything during the fall season.

author
Bithal (author)2014-11-10

This sounds great to me, but can we substitute eggs for something(for vegeterians of course, like me). And must say the li'l chef is sooo cute :->

author
shaliniskitchen (author)Bithal2014-11-10

Thank you. And yes, you can use FLAX eggs. They are a great egg substitute and also super healthy. Here is a link with the recipe for flax eggs (super easy to make.

http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/

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