Recently when I was shopping I found this “Almond Dream” brand Spiced Pumpkin Almond milk with Cinnamon. I could not resist and bought a carton. When I got home, all I want is to drink this immediately. But for my amazement, it was a bit too thick (probably with almond puree). But it really had a nice smell and flavor. Rather than throwing it, I thought of making pumpkin crepes with this milk. The Crepes came out good, but needed to be cooked longer than the original ones.
- 1 egg lightly beaten
- 1 tablespoon cooking oil
- 1 cup pumpkin almond milk
- 3/4 cup milk
- pinch of salt
- generous 1/2 cup all purpose flour
- butter for greezing
- 1/2 cup ground almond/almond meal
- 4-5 tablespoons pumpkin almond milk
- just a dash of salt
- 2 teaspoons butter
- 2 tablespoons maple syrup.
Make the Crepes:
- Whisk egg whites and oil lightly. Add almond milk, regular milk and whisk until blended well.
- Add salt to flour and sift once
- Add milk mixture to sifted flour and mix until there are no lumps.
- Add a little bit of butter to a 6 inch non stick skillet and once hot spread all over the pan
- Add a spoonful of batter and swirl into a thin layer coating the pan. Cook until browned at the bottom
- If the batter is too thick, add some extra milk one tablespoon at a time
- Flip to the other side and cook until done (you may need to cook a bit longer than the normal crepes. Otherwise they tend to be a bit gooey)
- Transfer to a plate and keep warm. Make the rest of the crepes
- Mix in almond meal, almond milk and salt
- Melt butter in a sauce pan and once it starts bubbling, add maple syrup and boil in a low flame for just one minute.
- Turn off heat and keep warm
- Add a tablespoon of almond filling in the middle of a crepe and roll up
- Place on serving plates and drizzle with sauce
- Makes about 6 crepes