With pumpkin puree and spices in the batter, these gluten free Pumpkin Crepes are a fall twist on the original French crepe recipe.
I remember my joy the first time I successfully made a batch of gluten free crepes. It was really early on after my Celiac disease diagnosis, and I felt like everything that I had enjoyed would just be a thing of the past. To overcome that, and be able to enjoy rolling up a plate of crepes with my kids was a feeling of hope.
The taste, and more importantly the texture, were exactly like the ones I made in my gluten-eating days. Since those crepes were such a success, I decided to make some gluten free Pumpkin Crepes.
Pumpkin Crepe filling ideas:
Since crepes contain only a small amount of sugar, they are great filled with either sweet or savoury fillings. A few filling and topping ideas for these gluten free Pumpkin Crepes are:
- Sweetened whipped cream
- Maple flavoured whipped cream
- Pumpkin Mousse (make and let it set before filling the crepes)
- Cream Cheese Crepe Filling
- Maple syrup
- Ricotta cheese
- Chocolate Hazelnut Spread
- Chopped pecans
Tips for making the best gluten free Pumpkin Crepes:
- You don’t need a special pan to make crepes. These pumpkin crepes can be made in any heavy bottom frying pan you have at home. I like to use a non-stick pan, but growing up, we made them in a well seasoned cast iron pan.
- The trick is to have the pan at the right temperature before you start. You need to have the pan nice and hot. When splashed in the hot pan, water drops should dance around before evaporating. On my stove, it’s a medium-high heat.
- Grease the pan before starting. I like to just wipe the pan down with some olive oil before I start to ensure the crepes will release.
- Be sure your crepe batter is thin enough. If it doesn’t spread all over the bottom of the pan when you are tilting the pan, it is too thick. Add more milk or water, a tablespoon at a time, until your batter is runny enough to flow when you tilt the pan.
- Don’t flip the gluten free pumpkin crepes too early. Only flip the crepe once the top side of the batter is full of air bubble holes that no longer collapse, and the surface looks dry. If you try to flip the crepe too early, it will fall apart.
- You can use a spatula to go around the edges of the crepe and help release it from the pan. Once you can release the edges, the rest usually releases pretty easily. Carefully slide your spatula turner under the crepe, and quickly flip it.
- I like to keep my crepes warm by stacking the cooked ones on a plate draped with a lint-free tea towel, folding the towel over the crepes while I cook another one.
Gluten Free Pumpkin Crepes recipe:
- 1 1/2 cups all-purpose gluten-free flour mix (see note)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree (not pie filling)
- 1 1/2 cups milk (or water for dairy-free)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
In a small bowl, combine all dry ingredients.
In a larger bowl, combine all wet ingredients.
Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!
Flour blend: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.