The pumpkin crepes in the batter are hearty and naturally sweet.
Easy and quick recipe without sugar to use pumpkin in an unusual way by adding it raw and grated, like a carrot, in the liquid of the crepes.
The result? A light crêpe that’s good for both sweet and savory preparations, or simply to enjoy unfurnished as a main dish or tasty snack. Try making them with the Bimby with only pumpkin and no flour.
RECIPE without eggs and lactose.
SEASONALITY of #pumpkin – from August to April
(pumpkins can be stored in a cool, dry place for months after harvesting)
RECIPES with pumpkin
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 crepes with d.22 cm
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: Fall, Winter, and Spring
- Energy 131.93 (Kcal)
- Carbohydrates 22.26 (g) of which sugars 2.74 (g)
- Proteins 3.97 (g)
- Fat 3.77 (g) of which saturated 0.64 (g)of which unsaturated 2.96 (g)
- Fibers 3.43 (g)
- Sodium 122.12 (mg)
Indicative values for a portion of 78 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pumpkin Crepes
Amounts for 8 crepes with d.22 cm, approximately 75 g each
- 1.5 cups flour
- 2 pinches fine salt
- 15.5 oz soy milk (and/or water)
- 5.3 oz pumpkin (raw and grated julienne)
- as needed peanut oil (for greasing the pan)
Tools
- Bowl
- Hand whisk
- Grater julienne
- Ladle wooden
- Crepe pan non-stick d.22
- Ladle soup
- Spatula long
Pumpkin – Pumpkin Crepes
In a bowl, pour the flour (200 g), a bit of salt, and initially only 200 g of water from the total, then mix with a whisk to get a lump-free batter. Then add the remaining water (about 220 g, adjust according to your experience) until a smooth batter is obtained.
Peel the raw pumpkin and grate 150 g julienne, like a carrot. Add it to the bowl and stir everything with a wooden spoon to combine.
Gently heat a non-stick small pan and grease it with a bit of oil. Pour a ladle (scarce) of batter in the center and quickly spread it evenly over the entire surface with a spatula.
Cook the crepe first on one side and then the other until done. As they are cooked, stack them one on top of the other on a plate to keep them warm.
Serve the simple or stuffed pumpkin crepes.
STORAGE of pumpkin crepes
Pumpkin crepes can be stored stacked one on top of the other and covered with food-grade plastic wrap for up to 3 days after preparation, either in the refrigerator or at room temperature.
They can be kept in the freezer for 6 months.
Vegan fillings and stuffings
SAVORY
– more cooked pumpkin and sautéed mushrooms
– raw vegetables
SWEET
– jam or marmalade
– cocoa cream or dried fruits
– almond, walnut crumbs
Vegetarian fillings
SAVORY
– cheese without animal rennet: brie, gorgonzola, mozzarella, stracchino, taleggio, provola…
SWEET
– mascarpone cream
– whipped cream and melted chocolate
– ricotta and dried fruits
– crumbled amaretti
Omnivorous fillings
SAVORY
– cold cuts
– cooked bacon
– speck and walnut crumbs
– cooked sausages
