pumpkin crepes

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.

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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


  1. Cut the pumpkin in dices, roast them in the oven till soft on 200°C, and mash them with a fork
  2. Beat the eggs and mix them with the pumpkin
  3. Add the coconut milk and spices
  4. Add the flour while continuously mixing, then the onions, garlic and coriander .
  5. Your batter shouldn’t be too liquid, so add more flour if needed to make it a thick substance
  6. Heat the oil in a pan, and add batter the size of a saucer
  7. Bake your crepes until golden brown on medium high heat
  8. Eat them plain, or even better with a fig or apple chutney!


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