Pumpkin stuffed crêpes

Pumpkin stuffed crêpes

I became obsessed with crêpes shortly after returning from Paris last fall. Everywhere we went, Parisians were stuffing their faces with these flat, little foldy-thingies that were filled with strawberries and chocolate ooze – and I wanted to eat one. Bad. But I couldn’t, becuase they were fait avec du lait et le beurre. Did I say that right? So, instead of beating myself up about the fact that I went to Paris and couldn’t eat a crêpe straight from the source, I came home and made my own version. And my next plan is to move to Paris and open a vegan/gluten-free crêperie. Because I’m sure that will go over really well.

Pumpkin stuffed crêpes

These were originally going to be pumpkin cream cheese stuffed crêpes, but since I don’t care much for overly processed foods, I used yogurt instead. It’s light and tangy, and pairs perfectly with sliced fruit (especially bananas). If you want to replace the yogurt with cream cheese, go right ahead. And don’t beat yourself up if you can’t create a perfectly round crêpe – I’ve been making them for damn near a year and just finally mastered the art of round crêpes without using a crêpe pan.

PUMPKIN STUFFED CRÊPES (GF)

1 c. gluten free flour
1/4 tsp fine sea salt
3/4 c. almond milk
3/4 c. water
1/4 c. soft silken tofu
2 tbsp vegan butter, melted
2 tbsp cane sugar, optional
Filling
1 c. pumpkin puree
1 c. plain soy yogurt
2-3 tbsp powdered cane sugar
1 vanilla bean, split and scraped
1/2 tsp pumpkin pie spice
2 bananas, thinly sliced

In a small bowl, whisk together the flour and salt. Mix in the almond milk and whisk until the clumps dissolve. Stir in 1/2 cup water, tofu, butter and cane sugar (if using); whisk until combined. If the batter is not super thin, add the remaining 1/4 cup of water – sometimes I need it, sometimes I don’t.
In a small bowl, whisk together the pumpkin puree and yogurt. Sift in the powdered sugar then stir in the vanilla bean and pumpkin pie spice; set aside.
Using a paper towel, lightly coat a large, non-stick frying pan with oil and heat over medium heat. Pour about 1/4 cup of batter into the pan and swirl it around just until the bottom is covered. Cook the crêpe until it starts to bubble, then flip and cook the other side (usually 2-3 minutes total). Smear with pumpkin filling and bananas. Sprinkle with cinnamon. Serve immideately.
Yield: 8 crêpes

Advertisements

11 thoughts on “Pumpkin stuffed crêpes

  1. That would be THE WORST to be in Paris and be vegan and gluten free. I might cry a tad bit for you. Glad you got your crepe though, and damn fine job you did!

  2. Oh Lady Cakes indeed! These are beautiful. I'm definitely going to try them but I think I'll use Tofutti cream cheese b/c I hoard it (my store "carries" it but is mostly OUT of it, so when I see it, I buy a bunch of them) and I have about four containers in my fridge, several of which are approaching their expiration date :-)XODawnVegan Fazool blog

  3. I know I already commented on Flickr. But I just have to say oen more time that these look SO AMAZING. I have to try them. Soy yogurt > soy cream cheese. Good call.

  4. Ooooooh WOW! My mouth just watered from that photo.. I adore pumpkin but I am so afraid to make crepes! I need to get myself a crepe pan but am secretly hoping someone will get me one for Christmas.. Hehe! These look great!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s