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Pumpkin crepes served with toasted hazelnuts and homemade pumpkin spice syrup

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Prep Time 20 minutes
Cook Time 10 minutes
Pumpkin puree and syrup 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Servings 10 crepes

Ingredients
  

Crepes

  • 1 ⅓ cups (190 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 medium-sized eggs
  • 2 1/4 cup (5 deciliters) milk
  • 1 cup (180 grams) pumpkin puree, See recipe link above
  • 1 tablespoon soft butter

Accompaniment

  • ½ cup (60 grams) hazelnuts
  • Homemade pumpkin spice syrup, See recipe link above

Instructions

  • Combine all dry ingredients in a medium-sized bowl.
  • Mix milk, eggs, pumpkin puree, and melted butter in a large bowl.
  • Slowly whisk the dry ingredients into the wet ingredients until it becomes a nice smooth batter. Refrigerate batter for at least 30 minutes.
  • Heat up a crepe pan, and melt a bit of butter. Cook each crepe on medium-high heat for about 1-2 minutes on each side.
  • Toast the hazelnuts for about 5 minutes on a dry hot pan.
  • Serve the pumpkin crepes with toasted hazelnuts and homemade pumpkin spice syrup. Happy Halloween 🎃
Keyword autumn, crepes, halloween, hazelnuts, pumpkin, syrup