Ginger Crepes with Pumpkin Filling

November 2nd, 2007

We used to make crepes as a special treat in my french class when I was in elementary school. If a classroom full of 9-year-olds could make them successfully, I knew they were pretty foolproof. I think these would make a great brunch recipe — don’t fill the crepes too full, because a little of the pumpkin goes a long way.

The batter might look a little lumpy, but don’t worry about it. Once they’re cooked, the crepes turn out thin and beautiful!

Ginger Crepes with Pumpkin Filling

2 eggs
1 cup skim milk
2/3 cup flour
1 teaspoon butter
1 tsp ground ginger

For Pumpkin Filling:
1 can pumpkin puree (15 ounces)
1/3 cup sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/3 cup skim milk

Cinnamon and sugar, to garnish

1. Whisk together eggs, milk, flour, ginger and butter. Refrigerate.
2. In a microwave-safe container, mix pumpkin, sugar, nutmeg, cinnamon and milk. Microwave for approximately 1 minute, until heated through, and stir.
3. Coat a skillet or small saute pan with cooking spray, and place on a burner over medium heat. Pour about 1/4 cup of crepe batter into the pan, tilting to coat the pan’s surface. Cook 2 minutes, flip, and cook one or two more minutes.
4. Remove crepe from pan, place on a serving plate. Repeat step 3 with the remaining batter, making 6 crepes in total.
5. Put each crepe onto a plate. Fill the center of the crepe with the pumpkin mixture (a little less than 1/4 cup per crepe), and fold sides over.
6. Sprinkle crepes with cinnamon sugar, and serve.

Serves 6.

Tags: Breakfast and Brunch · food

9 responses so far ↓

  • 1 MyKitchenInHalfCups // Nov 3, 2007 at 7:14 pm

    How wonderful to learn about crepes and make them so young.  I had to learn to make them for our wild Martha Stewart Crepe Cake.  But now I do love making crepes!  Really think that ginger and pumpkin would be perfect together.  Great idea.

  • 2 Katy // Nov 4, 2007 at 12:29 am

    Yeah, I got the idea because every time I order a crepe dessert in restaurants, it almost always involves some liqueur sauce that I’m not crazy about.  I can’t wait to find a place that will serve me a crepe slathered with nutella (i.e., the most perfect food ever)!  🙂

    Let me know if you try the recipe!

  • 3 Rose // Nov 6, 2007 at 9:14 pm

    Crepes are one of our favorite breakfasts–what a great idea to fill them with pumpkin!  Perfect for the season.  🙂 I’m have to try them soon!

  • 4 Lynn / vigilant20 // Nov 22, 2007 at 11:54 pm

    Happy Thanksgiving!

  • 5 Katy // Nov 25, 2007 at 12:55 am

    Thanks — you too!

  • 6 Chrisa // Jul 23, 2009 at 8:41 am

    Yummm…. I made these lower in fat by using egg beaters and eliminating the filling.  Very easy and delicous!

  • 7 Emily // Nov 2, 2009 at 8:04 pm

    I just made the plain crepes…will have to wait to buy pumpkin to try the real deal (and all your other pumpkin recipes). But nonetheless the plain crepe trial run proved successful! Delicious!

  • 8 betty cocking // Dec 11, 2009 at 6:44 am

    i used strawberry lube

  • 9 Day 23…home and hope. | AmyOes // Aug 10, 2015 at 10:27 am

    […] my mom, Ginger Crepes with Pumpkin Filling.  (I had to use the leftover pumpkin […]

Leave a Comment