gluten free | grain-free | vegan option
Recipe from: Lena from https://floraroses.de/
Ingredients for the pumpkin crepes
For 6 to 8 cr ê pes à 20cm
- 100g Ruut cassava flour
- 1 teaspoon ground psyllium husks
- 2 eggs (or egg substitute for 2 eggs according to package instructions)
- 230 ml milk alternative made from almond or oats
- 125g homemade pumpkin puree (see recipe below)
- some butter (or vegan margarine) for the pan
For savory crepes:
- 1 tsp salt
For sweet cr epes:
- 1 tablespoon of sugar
- 1/2 teaspoon pumpkin spice or just cinnamon
Pumpkin puree:
- Cut approx. 150 g Hokkaido pumpkin into small pieces and place in a pot. Cover the pumpkin pieces with water and let them cook/simmer for about 20 minutes until they are very soft.
- Then drain the water and puree the pumpkin. There should be approx. 125 g of puree, but just to be on the safe side, weigh it again!
Preparation of the pumpkin crepes
Tip :) For our recipes or for weighing the flour, only use a kitchen scale.
- Mix all dry ingredients (except the egg substitute) in a bowl with a whisk.
- Add the eggs (or mix the egg substitute according to the instructions on the package), as well as the pumpkin puree and mix well.
- Now add the milk alternative while stirring and stir until there are no more lumps in the dough. The dough should have a good, liquid consistency. (Add more liquid if necessary)
- Now the dough needs to swell and rest briefly. Then stir well again. Heat the crepe pan and spread some butter (or margarine) (a little!) in the pan using a pastry brush. Pour the dough into the pan with a ladle and spread it out immediately. Turn the pancakes as soon as bubbles form on the surface and the dough begins to set.
For the savory version:
- Sprinkle the crepes with cheese while they are still in the pan and fold them up. Fresh tomatoes taste very good with this.
Sweet version:
- To serve, simply spread with cream cheese, applesauce, jam or honey as desired.
Tips:
- If you buy ready-made pumpkin puree, you may need to add less liquid because the puree is already very liquid. It's better to start with about 150 ml of liquid and add more if necessary.
