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

2 eggs

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


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.


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.)


Then, simply roll up the crepe and sprinkle with some powdered sugar if desired.


currently eating one and it is great! I just wish I had spread the Nutella fast enough to keep it warm<br>
<p>I know what I'm having for breakfast tomorrow. Great Idea !</p>
<p>Awesome! Let me know how they turn out. </p>
<p>That looks soo good and perfect for fall!</p>
<p>Thank you! Yes, love pumpkins in just about everything during the fall season.</p>
<p>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 :-&gt;</p>
<p>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.</p><p>http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/</p>

About This Instructable




More by shaliniskitchen:PUMPKIN CREPES WITH NUTELLA One Eyed Sticky Chocolate Balls 
Add instructable to: