Saturday, October 10, 2015

Basic crepes with pumpkin pudding

It took me a long time to think of pumpkins as human food. In Mexico we grew lots of pumpkins and took the seeds out of them to dry and roast and the rest of the pumpkin was fed to the pigs.

This pudding definitely doesn’t taste like what I imagine pig food would taste like.  If it does, then those Mexican Mennonite pigs are the luckiest because this pudding in the crepes is delicioso!  

Pumpkin pudding

Ingredients for the pudding

¾ cup sugar
3 tablespoons cornstarch
3 cups milk
1 cup canned pumpkin puree
4 large egg yolks, beaten
1 teaspoon vanilla
1 pinch nutmeg
¼ tsp cinnamon


Combine sugar, cornstarch, nutmeg and cinnamon first then add the pumpkin puree and mix in egg yolk into the mixture. In a medium sauce pan heat the milk and vanilla over medium heat. Stir frequently until pudding heats up, then stir constantly until it starts to bubble bout 30 seconds or until it thickens.

Basic crepes

Ingredients for the crepes

1 cup of flour
¼ teaspoon of salt
2 eggs
½ cup of milk
½ cup of water
2 tablespoons of butter melted

Mix the salt into the flour, add the milk, water, eggs and melted butter whisk it all together.


Heat a non-stick pan over medium heat pour a ladle full of dough into the pan. Lift the pan up and move it around side to side until the dough covers the bottom of the pan evenly. Put the pan back onto the burner and let it cook for about a minute or so. Flip it when the edges start to curl up and the dough doesn’t look runny on the top and cook for another 30 seconds or so.

Spoon in as much pudding as you like into the crepe, top with some whip cream and sprinkle some icing sugar over top.

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