Pumpkin Crepes

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"I noticed my feed is becoming almost completely yellow and orange these days, but I guess it's just that time of the year, right? Today I had soft and flavourful pumpkin crepes (all 3 for me πŸ˜‰) and I'm a happy person now! πŸ˜‹πŸ₯žI made them with spelt flour and homemade pumpkin puree and filled with plant yogurt and banana coins, topped with raspberries, chocolate chips, walnuts and maple syrup."
-- @oatmeal_stories
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  • Recipe Card
Prep time 8mins
Cook time 15mins
Serves or Makes: 8 - 10 crepes

Recipe Card


  • 1 cup spelt four
  • 1 tablespoon arrowroot powder or tapioca starch
  • 1 teaspoon baking powder
  • Pinch of salt
  • Cinnamon, to taste
  • 1/3 cup pumpkin puree
  • 1 cup plant-based milk
  • 1 tablespoon sweetener of choice, optional


  • Step 1

    In a large mixing bowl, combine the flour, arrowroot powder, baking powder, baking soda, cinnamon and salt. Whisk until combined.

  • Step 2

    Add in the pumpkin puree and milk and mix again.

  • Step 3

    Heat a lightly oiled skillet over medium heat. Scoop 1/4 cup of the crepe mixture into the skillet and move the pan from side to side until the batter resembles the size of a crepe. Cook for 30-60 seconds on each side. Place the cooked crepe onto a plate, and repeat this process until all the crepes are cooked.

  • Step 4

    When ready to eat, fill the crepes with your desired fillings, such as bananas, coconut cream, raspberries, etc.