Crêpes, as everyone knows, are the symbol of French cuisine and are made with a few simple ingredients: milk, eggs, and flour. However, like most basic preparations, crêpes have undergone various variations over time, from savory to light, to protein-rich and gluten-free versions. Their diverse universe allows us to explore their full potential! Thus, this versatile pumpkin flour recipe was born! In fact, fresh pumpkin can also be used in the dough, but surely the flour of this autumn vegetable offers a more practical, quick, and healthy way to bring a meal rich in proteins, fibers, vitamins (especially Vitamin A and C), and minerals (Phosphorus and Iron) to the table. Moreover, in the absence of eggs and butter, they are cholesterol-free. A great advantage for our body’s well-being, don’t you think? This recipe I propose today is the prelude to another delicious preparation that you will already find on my YouTube channel and that I will show you here on the blog very soon, so follow me so you don’t miss it!
Other ideas with legume flours:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8/10 crêpes
- Cooking methods: Griddle
- Cuisine: French
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no additional cost to you!
- 1 3/4 cups all-purpose flour
- 1/3 cup pumpkin flour
- 2 cups soy milk (or cow's milk or water)
- 1/2 teaspoon turmeric powder (or paprika)
- 1 teaspoon chives
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
Tools
- 1 Mixing Bowl
- 1 Wooden Spoon
- 1 Sieve
- 1 Ladle
- 1 Crêpe Pan
- 1 Spatula
Preparation
In a mixing bowl, sift the all-purpose flour with the pumpkin flour (fig. 1).
Incorporate the salt (fig. 2).
Add the chives and turmeric powder and mix with a wooden spoon (fig. 3).
Add the oil and gradually pour in the milk, continuing to mix first with the wooden spoon and then with a hand whisk (fig. 4).
You should obtain a smooth and homogeneous mixture (fig. 5).
In a well-heated and oiled 8-inch non-stick crepe pan or small frying pan, pour a ladleful of batter, spreading it quickly with the ladle itself or with a crepe spreading spatula if you have one, or simply by tilting the pan and rotating it to distribute evenly (fig. 6).
Let it cook for 2 minutes on one side, then gently flip it and let it cook on the other side as well (fig. 7).
Continue in the same way for all the other crêpes, always greasing the pan with oil.
And voilà… the egg-free pumpkin flour crêpes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉You can also prepare your crêpes in advance and store them in the fridge in a closed container for up to 1-2 days.
