Easy Sourdough Pumpkin Crepes
If you have a huge pile of pumpkins on your basement floor, like us, and you don’t know what to do with them, these pancakes are perfect for you. Traditionally crepes are not made with pumpkin in them. You can’t even tell that pumpkin purée is in your crepe…unless you decide to put spices, like cinnamon, nutmeg, and clove in them. This is a very easy way to get your kids to eat an ingredient, like pumpkin, that they normally wouldn’t eat.
I make these weekly for my family. They make the perfect weekend breakfast. They are quick and easy and they are also loaded with eggs/protein. They are made with sourdough discard in them so it will be a perfect way to use up your sourdough starter. You can either long ferment them overnight or just mix them up and immediately make crepes.
Tips:
I always use stainless steel pans for these pancakes, but if you want, cast iron would work just as well. I usually cook these two pans at a time, but if you are a beginner I would just start with one pan until you master cooking crepes.
Don’t be discouraged if your first few crepes don’t come out well. Just adjust the temperature and make them thicker or thinner. Make sure the crepe is fully cooked before you flip it, or it will break.
Be sure your pans are HOT and well greased before you put the batter in the pans or it will really stick.
You can find ingredients and kitchen equipment here.
Instructions:
Step One:
Crack 18 eggs in a mixing bowl and beat them at medium speed.
Next, beat in the sourdough starter and add in the pumpkin at medium speed.
Step Two:
Next, beat in the flour, salt, and cinnamon until smooth.
Use the beater or a spatula to scrape down the sides. Add in the milk and the oil at low speed. Mix until well combined.
Step Three:
If you are going to long ferment them, cover and let sit in the fridge for 8 hours or overnight. If you are not going to ferment them just cook them right away.
Heat your pans over medium low heat. Once hot, grease with oil or butter, a spray is the quickest and easiest way to grease your pan. Pour about 1/2 cup of batter onto your pans. You will need to lift and roll your pan to distribute the batter evenly. Cook them until all bubbles are popped, then flip and cook for about 30 seconds on the other side.
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Easy Sourdough Pumpkin Crepes
Equipment
- 2 Pans I used stainless steel.
Ingredients
- 18 Eggs
- 1/2 Cup Sourdough starter Discard or activated
- 3 Cups flour Unbleached white
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 Cup Pumpkin purée
- 6 Cups Milk
- 1/4 Cup Olive oil Extra virgin
- Avocado or Olive Oil Spray
Instructions
- Beat together the eggs and sourdough starter. Then mix in the pumpkin purée.
- Add in the flour, cinnamon, and salt. Beat on low speed until smooth. Use the beater or a spatula to scrap down the sides.
- Next mix in the milk slowly. Once thoroughly mixed, add in the olive oil.
- Cover and let sit in the fridge for 8 hours or overnight.
- 8 hours later or in the morning heat your pans over medium heat. Once hot spray with oil or butter.
- Pour 1/2 cup of crepe batter in each pan. Cook crepe until almost completely done, then flip it and cook for about 30 seconds.