BY BLAIRE FLORY OF THE COMPLIANT COOK
There is something so chic about a crêpe. Chic to spell, chic to say, chic to eat.
I grew up eating my grandmothers Norwegian pancakes (or “Pannekaken”), which are much more like a crêpe than an American pancake, so I’ve always been a bit partial to the former.
Admittedly, I’m also a bit of a Francophile (I worked at a cooking school in Nice, France), and one of the things I am most in love with about French food, particularly the sweet things, is the sexiness of them. Never too sweet, never too complicated, always a good time. This crêpe recipe is all of those things, with the tremendous bonus of pumpkin. I probably don’t need to tell you how I love pumpkin, because you probably love it more.
Most of the pumpkin recipes in my repertoire are quite heavy, so this is a lovely change of pace. These crêpes are delicate, but so satisfying, especially when rolled up with the butter and cinnamon “sugar” mixture. I used to alternate filling my Norwegian pancakes with butter & cinnamon sugar or butter & lingonberry jam, which works beautifully here as well (yes, the lingonberry jam at Ikea is amazing). A crêpe pan is nice, but a larger nonstick works just fine. A very thin rubber spatula is needed, but a crêpe spatula is ideal if you decide to start making these often.Time: 15 minutes
Servings: 4 crêpes
Special equipment needed:
- Large nonstick pan
- Thin spatula
- 2 large eggs, room temperature
- 1/2 cup of Lakanto Pumpkin Spice Muffin & Bread Mix
- 4 tbsp water, room temperature
- 2 tbsp coconut oil, melted, cooled to close to room temp
- 1/8 teaspoon salt
- 1/4 cup Lakanto Classic Monkfruit Sweetener
- 1/2 tbsp cinnamon, preferably Ceylon
- 1-3 teaspoon butter (or dairy-free alternative)
Pumpkin Crêpe Instructions:
- In a small bowl, whisk together the Lakanto Classic Monkfruit Sweetener and cinnamon, set aside. (Note: I blitz my Lakanto Classic beforehand in a spice grinder or blender to give it a finer texture, but this is optional)
- In a medium blow, whisk together the wet ingredients (eggs, water, coconut oil) until fully combined.
- In a small bowl, whisk together Lakanto’s Pumpkin Spice Muffin & Bread Mix salt.
- Gradually add the dry mix to the wet while whisking, mixing throughly until batter is smooth and no lumps remain.
- Heat a large nonstick pan over medium heat, adding enough coconut oil to grease the pan (Hazelnut oil or butter are both great here too).
- Once the pan is hot (after about 45 seconds), use a 1/4 measuring cup as a scoop to pour the batter into the center of the pan. quickly tilting the pan all around for the batter to stretch as far as possible. The thinner the crepe, the better it will be.
- Cook until just set, about a minute and a half to two minutes. Using a thin spatula, flip the crepe. Cook until just set, about 30 seconds, remove to plate.
- Spread a layer of butter (or non-dairy alternative) liberally all over one side of the crêpe, then sprinkle the cinnamon “sugar” over top to taste.
- Roll up the crêpe and enjoy!