The whole wheat vegan pumpkin crepes are a simple, healthy, and delicious recipe, perfect for those who love to start the day with something tasty yet light. I often make them for breakfast, flavored with a pinch of cinnamon and vanilla, making them sweet and fragrant without adding sugar. Their beauty? They are incredibly versatile: you can enjoy them sweet in the morning or keep them neutral and use them for savory dishes, pairing 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 joy 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 to the table a mix of taste, health, and simplicity: a treat you can indulge in every day, without guilt and with lots of satisfaction.
Here are some other suggestions for using pumpkin in your preparations:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter and Spring
Ingredients of Whole Wheat Vegan Pumpkin Crepes
To make these whole wheat vegan pumpkin crepes, you can customize the ingredients according to your tastes and needs. The flour can be varied: you can use only all-purpose flour for a lighter consistency or spelt for a rustic and slightly nutty flavor. The aromas, like cinnamon and vanilla, are perfect for a sweet version for breakfast, but you can omit them if you want to make savory crepes. The plant-based drink, like almond milk, can be replaced with cow’s milk if you prefer a non-vegan version, without altering the deliciousness of the recipe. Thus, these crepes remain always versatile, nutritious, and perfect for any occasion!
- 9 oz pumpkin (raw, net of waste)
- 1 1/4 cups almond beverage (sugar-free)
- 2/3 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1 packet vanillin
- to taste ground cinnamon
- 1 tsp seed oil
- 1 pinch fine salt
Tools
- 1 Food Processor
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Ladle
- 1 Spoon
Steps
These whole wheat vegan pumpkin crepes are an easy recipe and really quick to prepare. With a few ingredients, a food processor, and a simple non-stick pan, you can make 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 in the oven at 350°F until it is soft. Once cooked, allow it to 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 finer the pumpkin is chopped, the easier it will be to incorporate it into the whole wheat vegan crepes batter, ensuring a soft and velvety texture.
Add the almond beverage into the food processor with the already processed pumpkin and blend until you obtain a uniform and velvety liquid.
Sift the two flours, both all-purpose and whole wheat, and place them in a bowl, mixing them well.
Add the previously mixed flours to the food processor bowl along with the pumpkin liquid and almond beverage. Blend until you obtain a smooth but not too thick batter. If it turns out too solid, you can add a bit more almond beverage 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 seed oil, a pinch of salt, and the aromas of your choice. I chose to use cinnamon and vanilla to make the crepes perfect for breakfast, but you can omit or substitute them with other aromas, depending on your taste or if you want to prepare savory crepes. This step makes the batter even more flavorful and ready for cooking.
Pour everything into a bowl and meanwhile, place a non-stick pan (or a crepe griddle) on the stove to heat up for cooking the whole wheat vegan pumpkin crepes.
When the pan is hot, pour a splash of seed 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 small amount of batter at a time, but you can adjust the quantity according to your taste.
After pouring the batter into the hot pan, spread it evenly: you can use the crepe spreading tool or, alternatively, the back of a spoon to gently spread the batter from the center outward. This step will help you obtain thin and regular crepes, ready for even cooking.
Cook the crepe over medium heat for a couple of minutes until the edges start to lift easily from the pan and the surface is no longer wet. Then, using a spatula, gently flip the crepe and cook the other side for about a minute.
Continue until all the batter is used up, lightly greasing the pan if necessary. This way, you’ll get soft and golden whole wheat vegan pumpkin crepes.
Your whole wheat vegan pumpkin crepes are finally ready! With this batter, you will obtain about 10 small crepes or 5 large crepes, depending on the size you prefer.
I love to enjoy these whole wheat vegan pumpkin crepes with nut butter and jam, especially raspberry jam: a sweet, creamy, and light combination that makes every bite a real treat. Three of these vegan crepes accompanied by a cappuccino with almond beverage take you straight to lunch without guilt! 😋
This is a healthy and nutritious recipe, perfect for those looking for a vegan breakfast or a versatile and delicious snack. If you try the recipe, let me know how it went: come tell me on Instagram, I’d love 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, warm them slightly in the pan or microwave before serving: they will return to being soft and fragrant as freshly made. These whole wheat vegan pumpkin crepes are really versatile: you can fill them differently each time, sweet or savory, turning them into a delightful breakfast or a light and healthy lunch.
FAQ (Frequently Asked Questions)
Can I freeze the crepes?
Sure, I recommend placing them in an airtight container separated by parchment paper to prevent them from sticking together!
