Thursday, October 29, 2015

cardamom pumpkin crepes

While I love to cook, Andy does most of the cooking around here and he comes up with the yummiest recipes for our family! One our favorites are his pumpkin crepes with cardamom. Cardamom is an aromatic spice from India and it adds a sweet spicy flavor to food (a little like cinnamon) and pairs really well with pumpkin. These crepes are so delicious and are perfect for a warm and cozy fall morning.

2 cups milk
2 T butter
2 eggs
1/2 can of pumpkin
1 t vanilla
1 1/2 cup flour
2 T sugar
1/2 t salt
1/2 t baking powder
1/2 t salt
1/4 t cinnamon
1/4 t nutmeg
1/2 t cloves
1 t cardamom ( keep in mind that a little cardamom goes a long way)

Begin by warming the milk and butter on medium heat until the butter is melted.
Pour mixture into a bowl.
Mix in the eggs, pumpkin and vanilla.
In another bowl, mix the dry ingredients and spices.
Slowly add dry ingredients to the wet ingredients and mix until smooth.
Heat a crepe pan or non stick skillet.
Melt a teaspoon of coconut oil.
Pour batter in the pan and twirl or move the pan around until the batter thins out.
Flip and cook the other side.
Serve crepes with your favorite filling or sprinkle with your favorite topping!


Anonymous said...

Sounds delicious, would love to make them! But, what size can of pumpkin? Our stores carry it in two sizes, 16 ounce and 32 ounce. Thanks! :-) --Janene

Kelley Dibble said...

Good question regarding the pumpkin. I'm imagining 8 ounces of a 16 ounce can? Thanks for clarification on that.

Also, why the two measurings of sugar?


Alisa Burke said...

16 oz

Alisa Burke said...

Yes you are correct Kelly- half of a 16 oz can. And that was a typo! So sorry- it's been corrected!

Brig said...

You can buy pumpkin in cans??? How strange. I'm quite sure we can't buy it in cans here (Australia). Probably because they're so readily available ... I'm guessing. I'm presuming it's pureed pumpkin so I could make it from scratch? When opening the can is it sloppy or thick? I'll need to get the consistency right. They sound very tasty. Not sure if the rest of the household will go for them but I can give it a go!

Anonymous said...

Thank you!! :) -Janene

Anonymous said...

Brig - that's so interestinv that you can't buy canned pumpkin!! Hard winter squashes and sugar pumpkins are only available in the fall and winter times here in the Pacifuc Northwest at least. Canned pumpkin is just a timesaver. I've made it from scratch. Just cut your eating (not carving) pumpkin into a few chunks, remove any seeds/membranes, put in a dish with just a little water, and roast in the oven until cooked through (soft when stabbed with a fork). You could also steam on the stove or microwave it. Then scoop it from the shell and puree it. It'll be soft and gloppy and kinda gross looking, but not watery or runny. Hope that helps! :) -Janene

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Anie D. said...

Anyone tried to make these vegan? I bet you that 2 "flax eggs" and almond milk would do the trick! Might try this weekend. Thanks for posting this recipe!

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