Vegan Recipe: Bed-and-Breakfast Pumpkin Pie Crepes

Bed-and-Breakfast Pumpkin Pie Crepes

Photographer Antonis Achilleos, Prop Stylist: Mindi Shapiro Levine, Food Stylist:Margaret Monroe Dickey

Plain crepes are yummy, but sometimes I like something a bit more exciting. Crepes that have the flavors of pumpkin pie? Yes! This recipe, made with pumpkin pie spice, maple syrup, and cooked pumpkin, gives a nice twist to traditional crepes and reminds me of a special breakfast you would get at a bed-and-breakfast.

Prep: 10 minutes | Cook: 18 minutes | Yields: 6 crepes

Ingredients

1 cup (128g) spelt flour
1-1/2 teaspoons (4g) pumpkin pie spice
1 teaspoon (5g) baking powder
1/8 teaspoon fine salt
1 cup (240g) soy milk or other plant-based milk
1/4 cup (80g) pure maple syrup
1/4 cup (60g) pumpkin puree
Optional: fresh fruit, powdered sugar, cinnamon, coconut whipped cream for serving

Directions

  1. Add the spelt flour, pumpkin pie spice, baking powder, and salt to a large bowl, and whisk very well until thoroughly mixed.
  2. Add the milk, syrup, and pumpkin, and whisk until smooth. The batter should be runny. Please note that all milks have different flavors and will affect the flavor and consistency somewhat.
  3. While your batter sits for about 5 minutes, heat a 10-inch nonstick pan or a crepe pan over medium-low heat. It must be a nonstick pan.
  4. Once the pan is hot, spray with nonstick spray. Pour about 1/3 cup of the batter onto the pan, and immediately and quickly, pick up the pan and swirl it around so the batter forms a large, round, thin shape. If the batter is not spread out thin, your crepes will be too thick and will break easily. Cook the first side for 2 to 3 minutes until the bottom is golden brown, and then carefully flip the crepe over using a large spatula and cook another minute or so on the second side.
  5. Repeat with the remaining batter. If you are new at making crepes, sometimes it can take a couple of trials to get down the method, but don’t worry, practice will get you there.
  6. To serve, fold the crepes in triangles or roll up. For a true bed-and-breakfast presentation, I love to add some fresh fruit, dollop with whipped cream, and sprinkle with freshly grated cinnamon and powdered sugar, and then place everything on a tray. Serve with coffee and juice and it’s pure heaven.

Nutrition per crepe: 141 calories | 1.4g fat | 4.1g protein | 27g carbs | 3.3g fiber | 9.4g sugar | 132mg sodium

Excerpted from The Vegan 8 by Brandi Doming. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

The Vegan 8

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