Pumpkin Crêpes. Thin and incredibly soft wafers, perfect for any occasion.
The velvety sweetness of pumpkin makes them irresistible, whether enjoyed on their own or stuffed in a savory version, perhaps with cold cuts, melty cheeses, or seasonal vegetables.
They are super tasty, very simple and a true lifesaver for lunch/dinner.
If you love pumpkin, this recipe will steal your heart. Ready to get cooking? Let’s start!”
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Preparation time: 10 Minutes
- Portions: 7 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pumpkin Crêpes.
I used Type 1 flour, but feel free to use 00 or 0. The important thing is that the batter is creamy and thick enough (adjust the liquids based on the flour chosen).
- 21 oz butternut squash (Weight when cooked)
- 1.67 cups flour
- 1 tsp salt (Level)
- 1 tbsp extra virgin olive oil
- 1 egg (Medium)
Steps to prepare Pumpkin Crêpes.
After cooking and cleaning the pumpkin, blend it until you get a smooth purée and let it cool down.
Transfer the purée into a bowl and incorporate a teaspoon of salt, extra virgin olive oil, and the egg, mixing well.
Add the flour and work the batter until smooth.
Heat a non-stick pan, lightly grease it, and pour about three tablespoons of batter, gently spreading it to form a circle.
Cook for two minutes per side, until perfectly golden.
Here are the pumpkin crêpes, ready to be enjoyed. I hope you liked this recipe, see you next time.
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Storage and Tips
If you don’t finish them immediately, Pumpkin Crêpes keep perfectly in the fridge for 2-3 days. Just stack them and wrap them well in cling film to keep them soft.
To enjoy them at their best the next day, I recommend heating them briefly in a pan or microwave: they will be as soft as when freshly made!
For the savory version, try using a melty filling like smoked scamorza together with sautéed mushrooms: the contrast with the sweetness of the pumpkin is fabulous!
If you stuff them in a sweet version, replace the salt with a teaspoon of sugar, and don’t forget a touch of cinnamon in the batter: it pairs wonderfully with pumpkin!
