Whole wheat vegan pumpkin crepes are a simple, healthy, and delicious recipe, perfect for those who love to start the day with a tasty yet light idea. I often prepare them for breakfast, flavored with a pinch of cinnamon and vanilla, which makes them sweet and fragrant without adding sugar. Their beauty? They are incredibly versatile: you can enjoy them sweet in the morning or leave them neutral and use them for savory preparations, accompanying them with vegetables, legumes, or light sauces.
Made with whole wheat flour, these crepes offer a more nutritious alternative to traditional versions, maintaining lightness and taste. Perfect for those following a vegan diet or wanting to reduce sugar, they are easy and quick to prepare, even for those who have never made crepes before. Plus, their bright orange color brings cheer to the table and stimulates creativity in the kitchen: you can fill them as you like and make them different every time!
Trying these whole wheat vegan pumpkin crepes means bringing a mix of flavor, health, and simplicity to the table: a treat you can indulge in every day, without guilt and with great satisfaction.
Here are some other suggestions for using pumpkin in your dishes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Autumn, Winter and Spring
Ingredients for Whole Wheat Vegan Pumpkin Crepes
To prepare these whole wheat vegan pumpkin crepes, you can have fun customizing the ingredients according to your tastes and needs. The flour can be varied: you can use only all-purpose flour for a lighter texture or some spelt for a rustic and slightly nutty flavor. The flavors, like cinnamon and vanilla, are perfect for a sweet version at breakfast, but you can easily omit them if you want to make savory crepes. The plant-based drink, such as almond milk, can be replaced with cow’s milk if you prefer a non-vegan version, without altering the goodness of the recipe. This way, these crepes remain always versatile, nutritious, and perfect for any occasion!
- 9 oz pumpkin (raw and cleaned)
- 1 1/4 cups almond milk (unsweetened)
- 5/8 cup whole wheat flour
- 5/8 cup all-purpose flour
- 1 packet vanilla
- to taste ground cinnamon
- 1 tsp vegetable oil
- 1 pinch fine salt
Tools
- 1 Food Processor
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Ladle
- 1 Spoon
Steps
These whole wheat vegan pumpkin crepes are a super easy and quick recipe to make. With a few ingredients, a food processor, and a simple non-stick pan, you can create soft and nutritious crepes, perfect for a vegan breakfast or to fill with savory ingredients. But let’s see the step-by-step procedure.
First, bake the pumpkin at 350°F until soft. Once cooked, let it cool completely before preparing the crepe batter. This step is essential for obtaining soft and light pumpkin crepes.
Place the cooled pumpkin pieces in the food processor and blend until you get a smooth and homogeneous puree. The more finely the pumpkin is processed, the easier it will be to incorporate it into the whole wheat vegan crepes batter, ensuring a soft and velvety texture.
Add the almond milk to the food processor along with the blended pumpkin and mix until you achieve a smooth and velvety liquid.
Sift the two flours, all-purpose and whole wheat, and place them in a bowl, mixing well.
Add the flours previously mixed to the bowl of the food processor along with the pumpkin and almond milk liquid. Blend until obtaining a smooth but not too thick batter. If it turns out too solid, you can add a little almond milk to adjust the consistency. This step ensures soft and easy-to-cook whole wheat vegan pumpkin crepes.
At this point, add to the batter the vegetable oil, a pinch of salt, and flavors to taste. I chose to use cinnamon and vanilla to make the crepes perfect for breakfast, but you can easily omit or replace them with other flavors, depending on your taste or if you want to make savory crepes. This step makes the batter even more flavorful and ready for cooking.
Pour everything into a bowl while heating a non-stick pan (or crepe maker) on the stove to cook the whole wheat vegan pumpkin crepes.
When the pan is hot, pour a drizzle of vegetable oil and spread it evenly with a paper towel to grease the surface well. Then pour a ladleful of batter into the center of the pan and let it spread gently. I prefer to make small and compact pumpkin crepes, so I use a little batter at a time, but you can adjust the amount based on your preferences.
After pouring the batter into the hot pan, spread it evenly: you can use a crepe tool or, alternatively, the back of a spoon to gently spread the batter from the center outward. This step will help you achieve thin and regular crepes, ready for even cooking.
Cook the crepe over medium heat for a couple of minutes until the edges begin to lift easily from the pan and the surface is no longer wet. At that point, use a spatula to gently flip the crepe and cook the other side for about a minute.
Continue this way until you finish all the batter, lightly greasing the pan if necessary. In this way, you will get soft and golden whole wheat vegan pumpkin crepes.
Your whole wheat vegan pumpkin crepes are finally ready! With this batter, you will get about 10 small crepes or 5 large crepes, depending on the size you prefer.
I love enjoying these whole wheat vegan pumpkin crepes with nut butter and jam, especially raspberry: a sweet, creamy, and light combination that makes every bite a real treat. Three of these vegan crepes accompanied by a cappuccino with almond milk will take you directly to lunch without guilt! 😋
This is a healthy and nutritious recipe, perfect for those seeking a vegan breakfast or a versatile and tasty snack. If you try the recipe, let me know how it went: come tell me on Instagram, I’d be super happy to see your photos and read your comments! 💛
How to Store Vegan Pumpkin Crepes?
If you have leftover crepes, you can store them in the refrigerator in an airtight container for 1-2 days. To enjoy them at their best, heat them slightly in a pan or microwave before serving: they will return to being soft and fragrant as if freshly made. These whole wheat vegan pumpkin crepes are truly versatile: you can fill them differently each time, sweet or savory, transforming them into a delicious breakfast or a light and healthy lunch.
FAQ
Can I freeze the crepes?
Sure, I recommend storing them in an airtight container separated by parchment paper to prevent them from sticking together!
