Crisp autumn evenings are best spent at home with family and friends. I love to entertain and prepare different foods, snacks and cheese platters for my guests. Collecting and mixing autumn flavours and seasonal products is for me a way to celebrate the season. That’s how I came up with a recipe for savoury pumpkin crêpes. I think they make a perfect side dish for an autumnal dinner, but they are also perfect for lunch, a picnic, or as a snack during a board game night. Paired with other autumnal flavours like figs, goat brie, walnuts and an apple cider you easily create a warm and inviting table.
The savoury pumkin crêpes are best served with a fig or apple chutney. Scroll down for the recipe.
What you’ll need
- 500 gram diced pumpkin
- 1 dl coconut milk
- 2 eggs
- 1/2 bush of coriander
- 100 gram self raising flour
- 2 tsp cumin powder
- 1/2 tsp salt
- 1 tbsp ras-el-hannout (mix of kurkuma, cumin, pepper, salt and sugar; available at Turkish/Arabic stores)
- 1 small red onion
- 1 clove of garlic,crushed
- sunflower oil
- Cut the pumpkin in dices, roast them in the oven till soft on 200°C, and mash them with a fork
- Beat the eggs and mix them with the pumpkin
- Add the coconut milk and spices
- Add the flour while continuously mixing, then the onions, garlic and coriander .
- Your batter shouldn’t be too liquid, so add more flour if needed to make it a thick substance
- Heat the oil in a pan, and add batter the size of a saucer
- Bake your crepes until golden brown on medium high heat
- Eat them plain, or even better with a fig or apple chutney!