Pumpkin Crepes with Maple Drizzle



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.

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For Crepes:

  • 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

For Filling:

  • 1/2 cup ground almond/almond meal
  • 4-5 tablespoons pumpkin almond milk
  • just a dash of salt

For Sauce:

  • 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

Make Filling:

  •  Mix in almond meal, almond milk and salt

Make sauce

  • 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

To assemble:

  • 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

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