Crepes de calabaza

Oct 05, 2020 16:24:20PM
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POR BLAIRE FLORY DE LA COCINERA COMPLACE

Hay algo muy chic en una crepe. Chic de escribir, chic de decir, chic de comer.

Crecí comiendo los panqueques noruegos de mi abuela (o “Pannekaken”), que se parecen más a un crepe que a un panqueque americano, así que siempre he tenido un poco de predilección por los primeros.

Es cierto que también soy un poco francófila (trabajé en una escuela de cocina en Niza, Francia) y una de las cosas que más me gustan de la comida francesa, en particular de las cosas dulces, es su sensualidad. Nunca demasiado dulce, nunca demasiado complicada, siempre es un buen momento. Esta receta de crepes tiene todas esas cosas, con la tremenda ventaja de la calabaza. Probablemente no necesite decirte cuánto me encanta la calabaza, porque probablemente a ti te guste más.

CRÊPES DE CALABAZA

PUMPKIN CRÊPES

PUMPKIN CRÊPES

Lakanto

Servings

4

Cook Time

15 minutes

Category

Breakfast

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.

Ingredients

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    • 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

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    Directions

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      1. 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)

      2. In a medium blow, whisk together the wet ingredients (eggs, water, coconut oil) until fully combined.

      3. In a small bowl, whisk together Lakanto’s Pumpkin Spice Muffin & Bread Mix salt.

      4. Gradually add the dry mix to the wet while whisking, mixing thoroughly until batter is smooth and no lumps remain.

      5. 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).

      6. 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.

      7. 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.

      8. 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.

      9. Roll up the crêpe and enjoy!
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