This fine and lovely Saturday morning I awoke dark and too early at 5:45 am. Alas, these are the sorts of thing one has to deal with when your bed time the night before was 7:40 pm. But I would never complain, especially since it gave me the chance to make some pumpkin crepe batter, let it rest for a generous hour, go through the ceremonious first couple of faulty crepes, and have a small stack ready just in time for my family of early risers.
Being pumpkin crepes, they came out thicker and moister than their non-pumpkin counterparts. This made them perfect for folding, drizzling with maple syrup, and a handful of toasted pecans.
If only I woke up at 5:45 am every day.
- 1 1/2 cups whole milk at room temp
- 4 eggs at room temp
- 3/4 cup pumpkin
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg, freshly ground if possible
- 1/2 teaspoon ginger
- Mix together the wet ingredients in a bowl (one with a little spout for pouring if possible!)
- Mix together the dry ingredients in a small bowl so that the spices are evenly distributed.
- Mix the dry into the wet a little at a time with a whisk.
- Cover and let rest for 30min-1 hour.
- Preheat a non stick skillet over medium heat. When hot, season the pan with butter and then pour 1/4 cup of batter, swirling around to make an even and thin crepe.
- Cook for 1 minute, then flip over (careful! since they’re moister they’re more fragile) and cook for another 30 seconds.
- Continue cooking the rest of the batter, seasoning the pan with butter before each crepe, and stacking the cooked crepes on top of each other on a large plate.
- Enjoy with whatever fillings/topping your taste-buds desire!