Vegan Pumpkin Crepes
Hello & Happy Wednesday!
While I wasn’t planning on sharing a recipe today, I felt obligated to feature a fall inspired brunch concept that I’m completely enamored with..
Vegan Pumpkin Crepes!
For ages I never knew crepes to be that impressive or memorable. They seemed like flat pancakes and while they can be both savory and sweet, I just wasn’t sold on the concept.
Today, I’m cray about crepes!
From a distance it sounds very involved. I’ve seen the crepe makers and just felt like, well if I don’t own one of those I can’t make a crepe, and what do I fill them with? and the list goes on and on..
However, crepes can be made in a pan and perhaps takes a little more effort to get the batter to spread, but it works just fine! What I personally love about crepes is that it mirrors the traditional pancake, but doesn’t leave you feeling bloated after.
This recipe came to fruition because I had been longing to explore vegan crepes and everyone loves everything pumpkin.. and boom, the vegan Pumpkin Crepes were born!
What I love about this recipe is that it has multiple textures, flavors, minimal/accessible/affordable ingredients, the base recipe can be used to make whichever crepe you crave, and it has great presentation that just screams fall!
If you’re looking for a modern vegan fall inspired brunch recipe..
You need to try my recipe for vegan Pumpkin Crepes with cinnamon coconut whip and candied pecans!
Why this recipe rocks:
Perf for fall
Non vegan approved
Yields 8 crepes
Effortless seasonal crepes with cinnamon coconut whip and candied pecans
25 minPrep Time
15 minCook Time
40 minTotal Time
- 2 tablespoons coconut sugar
- 1 tablespoon maple syrup
- ½ teaspoon salt
- 1 cup almond milk
- 1 teaspoon cinnamon
- 3 tbsp pumpkin puree
- 1 cup flour
- 1/2 cup pumpkin puree
- ½ cup vegan Follow Your Heart cream cheese, room temperature
- 1/2 tsp pumpkin spice
- 2 tbsp coconut sugar 0r 4 drops of liquid stevia
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 can coconut milk (refrigerated overnight)
- 1/2 tsp cinnamon
- 1 cup raw pecans (rounded)
- 1 tablespoon golden flax seed (ground)
- 1 tablespoon maple syrup
- 1 tablespoon vegan earth balance butter (melted)
- 1 tablespoon coconut milk
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons coconut sugar (divided)
- 1/4-1/2 teaspoon cinnamon (more or less to taste)
- Crepes: To make the crepes, combine all ingredients and set aside in the fridge for about 20 minutes. While the batter is resting, combine all the filling ingredients and whisk until smooth.Heat a crepe pan or medium size nonstick skillet to medium heat. Right before you are going to add batter, put a small dap of butter in the pan and swirl to coat. Then, using a ¼ cup scoop, scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
- Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up the edges with a spatula and flip over, if you are a beginning crepe maker, you can skip the flipping part if you can't get right, just allow the batter to set on the top. Once the crepe is browned on both sides, turn it out onto a paper towel or a plate. Repeat with remaining batter until all of it has been used.
- To serve, heat the filling in the microwave until warm. (or serve cold) Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream, candied pecans, and serve.
- Coconut whip: Remove the solid portion of the canned coconut and place in the bowl of a standing mixer with vanilla and cinnamon. Sift in the the powdered sugar for the best texture. Combine, set aside to chill.
- Candied pecans: In a small bowl combine flax seed meal, maple syrup, melted vegan butter, almond milk and vanilla. Stir well. Let stand one minute or more. Add pecans into flax mixture. combine. Now add the coconut sugar and cinnamon, toss to combine again. Stir well and let stand while preparing cinnamon sugar and baking sheet. Place coated nuts in a single layer on a lightly greased pan topped with aluminum foil or parchment paper. Sprinkle nuts with remaining tablespoon of coconut sugar. Bake at 275 degrees Fahrenheit for approx. 30 minutes. Let cool on baking sheet then remove.