Pumpkin Nutella Crepes

pumpkin nutella crepes

So, I may have gone a bit overboard when I bought all those cans of pumpkin puree back in September, but I have no regrets. I think that these Pumpkin Nutella Crepes were one of the dishes I was looking forward to making the most. Ever since I made these Classic Swedish Pancakes, I’ve been nuts about crepes. Now here is the fall version. And chocolate hazelnut Nutella oozing out of every bite makes these crepes even more irresistible. If you aren’t a Nutella fan, then first- start working on that, and second- Nutella can easily be swapped out with some melted semisweet chocolate. If all that still sounds too decadent, then try some maple syrup or whipped cream. Crepes are incredibly versatile. We’re going for indulgence here though, and there’s nothing that compliments pumpkin like chocolate does.

And the fact that this can pass off as a breakfast? Heaven.

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Only good things come from this combination.

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Whisk together the flour, sugar, salt, cinnamon, nutmeg, cloves, and ginger in a medium sized mixing bowl. Set aside.

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In a separate large mixing bowl, whisk together the eggs, milk, pumpkin, and vanilla.

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Whisk the dry ingredients into the wet, blending very well. You don’t want to be serving lumpy crepes.

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Heat a 9-10 inch skillet over medium heat. Once hot, add in some butter and swirl it around to grease the bottom.

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Take 1/3 cup of batter and pour it into the hot skillet in a circular motion. Use 1/2 cup batter if using a 10 inch skillet. Gently tilt the skillet around in a full circle to ensure the batter covers a full bottom of the pan in a thin, even layer.

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Once those tiny bubbles appear in the middle of the batter, it’s time to flip. Use a thin spatula and carefully flip the crepe over.

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Heat the other side another minute or so. Since these pancakes are so thin they will not take very long to cook through. Repeat with remaining batter, greasing the pan with a new slab of butter between each crepe. Keep them stacked on a plate covered with a paper towel to retain the heat.

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To assemble, spread a thin even layer of chocolaty-goodness over half of each crepe. Roll them up tightly, beginning with the Nutella covered side. Repeat with the rest of your crepes. Serve them up immediately with some powdered sugar or maple syrup.

This recipe can easily be halved to yield 6 crepes.

Pumpkin Nutella Crepes
Pumpkin Nutella Crepes spiced with cinnamon, nutmeg, cloves, and ginger mixed with pumpkin puree is so deliciously easy that they should be eaten year round.
Servings
12 crepes
Servings
12 crepes
Pumpkin Nutella Crepes
Pumpkin Nutella Crepes spiced with cinnamon, nutmeg, cloves, and ginger mixed with pumpkin puree is so deliciously easy that they should be eaten year round.
Servings
12 crepes
Servings
12 crepes
Ingredients
  • 6 eggs
  • 2 1/2 cups milk
  • 2/3 cup pumpkin puree
  • 1/2 tsp vanilla
  • 1 1/2 cups flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • butter for greasing
  • nutella for filling
Instructions
  1. In a medium sized mixing bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  2. In a separate large bowl, whisk together the eggs, milk, vanilla, and pumpkin until smooth.
  3. Whisk the flour mixture into the wet ingredients and blend until evenly combined and no lumps remain.
  4. Heat a 9-10 inch skillet over medium heat. Add butter to the hot pan, and swirl to coat the bottom.
  5. Take 1/3 cup of batter and pour it into the hot skillet in a circular motion. Use 1/2 cup batter if using a 10 inch skillet. Gently tilt the skillet around in a full circle to ensure the batter covers a full bottom of the pan in a thin, even layer.
  6. When lots of bubbles appear in the middle of the batter, gently flip the crepe over using a thin spatula.
  7. Heat other side another minute or so. Since these pancakes are so thin they will not take very long to cook through. Repeat with remaining batter, greasing the pan with a new slab of butter between each crepe.
  8. Keep the crepes stacked on a plate covered with a paper towel to retain the heat.
  9. To assemble, spread a thin even layer of Nutella over half of the crepe. Roll tightly, starting with the Nutella covered side. Repeat with the rest of the pancakes and serve immediately with powdered sugar or maple syrup.
Recipe Notes

This recipe can easily be halved to yield 6 crepes.

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