Wanna know how to make the whole family happy at the table and give them a dose of whole grains with a vegetable serving?! Healthy Whole Wheat Pumpkin Crepes, my friends – guaranteed smiles!
Breakfast, lunch or dinner – we do crepes for any and all. In this recipe, I’ve married my kiddos love for crepes and my love for whole grains and vegetables. This Fall version of our families favorite weekly dish adds in pumpkin and Fall spices to make them even more nutritious and delicious.
Here is the funny thing, though – if I were to tell my kids we were having “crepes”, they would have no idea what I was making. You see, in our house, we call this original French delicacy “squishy pancakes“. I can’t quite trace back to when or why crepes inherited such a non-French name for our family, but I can always guarantee cheers of excitement when I say, “come for squishy pancakes!”
Our favorite way to eat squishy pancakes? Filled with lightly sweetened homemade yogurt, fruit and drizzled with some homemade chocolate sauce – where I simply heat together some cocoa powder and pure maple syrup.
It is plate-lickin’ good!
I usually always double or triple the batch to make some to pack in their lunches that week. It’s their favorite lunch of the week and seems to make all the school kids crazy jealous.
Having made crepes for years, I was delighted when I found that if I subbed the white flour for white whole wheat flour, (affiliate link) my kids didn’t notice a thing, and gobbled them all the same. Then upon finding extra pumpkin puree in my fridge, I wondered if I could sneak this sweet vegetable into the recipe and still find 8 thumbs up.
Sure enough, it was a hit!
CREPE FILLING OPTIONS
Having made crepes for a long time, we’ve experimented with a variety of filling and topping options. Here are some of our favorites:
- Sweetened and whipped creme cheese filling
- Peanut butter and jam
- Berry jam and chocolate sauce
- Maple Syrup
- Lemon or Lime juice with powdered sugar
- Melted Butter
- Scrambled eggs and cheese
CREPE TOPPING OPTIONS
- Maple Syrup
- Chocolate Sauce
- Cinnamon and Sugar
- Warm berries/Warm Apples
- Powdered Sugar
- Salsa (with eggs inside)
- Coconut Sugar
The possibilities for crepes are limitless, but still delicious in their most basic form.
HOW TO COOK CREPES
If you don’t have a crepe maker, don’t let this recipe stop you! I prefer to just use a hot pan or skillet to make these thin pancakes. To save on time, I prefer an electric skillet where I can make 2 at a time.
I pour about a fist size of batter onto the skillet and quickly lift the skillet and swirl the batter around by tilting the skillet around until the batter is evenly spread.
When bubbles start to form and the sides can be easily lifted, they are ready to flip. Cook them until they are golden brown.
This recipe is a little thicker then my original. Crepes are meant to be thin, but I found to add in the pumpkin, I needed a bit more flour and less liquid so they were not pumpkin-mushy. The ratios in the recipe below seemed to work out great!
TIPS FOR SERVING CREPES TO FAMILY
I’ve learned some tricks to the trade for serving crepes to the fam. Rather than try to pass all the toppings at the dinner table, serve these babies open bar style. Make up a few with the same fillings and toppings and plate them up as they come. When they finish their first serving, they will surely be back for more. It’s a fun and lively way to appease everyones desires.
I’ll roll them or fold them, depending on my mood 😉
I hope you’ll give this Fall version a try! Let me know if there is any interest for my most basic whole wheat version and I might be able to share that as well!
Need more pumpkin recipes? Try my Healthy Pumpkin Dip!
- 3 eggs
- 1½ cup white whole wheat flour (whole wheat yields a heavier batter)
- 1 cup milk
- ¾ cup water
- 1 Tablespoon pure maple syrup
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 Tablespoon melted butter
- ½ cup pumpkin puree
- 2 tsp pumpkin pie spice
- Combine all ingredients into a high speed blender and blend until smooth.
- On a preheated skilled, pour a fist size amount of batter.
- Quickly tilt the skillet around, spreading out the batter evenly into a circle.
- When bubbles begin to form in batter, it is ready to flip.
- Cook until edges are golden brown.
- Serve immediately with your choice of toppings and fillings, or keep in the fridge for up to a week to use as leftovers.
Today I’m excited to be joining a group of 25 other bloggers who are also sharing a fabulous fall recipe with you today! Hop around to see what other delicious ideas they’ve come up with…
Easiest Instant Pot Chicken Vegetable Bean Soup at The Happy Housie
Zuppa Toscana Soup at Somewhat Simple
Butternut Squash and Quinoa Chili at Town and Country Living
Hearty Sausage Kale Soup at In My Own Style
Gluten Free Gnocchi with Butternut Squash, Sausage and Arugula at Willow Street Interiors
Easy Vegan Cranberry Cream Cheese Loaf and Almond Crackers at Zevy Joy
Pumpkin Sugar Cookies at Jenna Kate at Home
Mini Lemon Cranberry Cakes with Ginger Drizzle at Sincerely Marie, Designs
Absolutely the Best Homemade Peach Coffee Cake at Home Made Lovely
Gluten Free Pumpkin Bread at Taryn Whiteaker Designs
Whole Wheat Pumpkin Crepes at TIDBITS Cami
Chocolate Pumpkin Cream Cheese Swirl Bars at Clean and Scentsible
Roasted Pumpkin Seeds at Finding Silver Pennies
Pumpkin Pie French Toast Bake at A Pretty Life
Salted Caramel Pumpkin Spice Latte at Hallstrom Home
Apple Cider Margarita at Rooms FOR Rent
Instant Pot Caramel Apple Cheesecake at TIDBITS Marci
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting at Satori Design for Living
Easiest Cinnamon Sugar Apple Cake at Inspiration for Moms
Whitney’s Pumpkin Muffins at Amber Tysl
Cream Cheese Caramel Apple Dip at The Turquoise Home
Old Fashioned Apple Crisp at Modern Glam
Pumpkin Pie and Cheesecake Popsicles at Paint Me Pink
Mini Apple Tart with Custard at Happy Happy Nester
Pumpkin Cream Puffs at Life is a Party
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting at Nina Hendrick Design Co.