PUMPKIN SPICE CREPES
CREPES
• 1 cup buckwheat flour
• 2⁄3 cup milk
• 2⁄3 cup water
• 3 large eggs
• 6 tablespoons melted butter or ghee, divided
• 1 teaspoon sea salt
• 1 teaspoon black pepper
FILLING AND TOPPING
• 4 tablespoons olive oil
• 1 teaspoon mustard seeds
• 15 to 20 curry leaves, chopped
• 1⁄2 cup minced red onion
• 1 serrano pepper minced
• 2 cups canned pumpkin or freshly cooked mashed pumpkin
• 1 tablespoon minced ginger
• 1 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1 teaspoon sea salt
• 4 ounces of goat cheese (optional)
• 2 cups of loose greens like spinach leaves, watercress or arugula
• Fresh sprigs of cilantro or parsley Instructions: To make the crepe batter, in a medium-size bowl, whisk together the flour, milk, water, eggs, 4 tablespoons melted butter, salt and pepper. Let it rest for 5 to 7 minutes and whisk again to remove any lumps. To make the filling: in a large frying pan over high heat, warm the olive oil, fry the curry leaves and pop the mustard seeds. This only takes a few seconds; immediately after, add the minced onions. Cook at high to medium heat until the onions are translucent, then add the serrano, pumpkin puree, ginger, black pepper, cinnamon, clove and salt. Cook on high for 3 to 4 minutes then turn the heat off. Let the mixture cool a bit. To make the crepes: heat a 6- to 7-inch nonstick pan, pour a little melted butter in it and pour about a third cup of the crepe batter. Whisk it around so it covers the pan, let it cook for a couple of minutes, then using a spatula, gently flip the crepe and cook it on the other side for a minute. Remove the crepe and repeat with the rest of the batter.
To fill the crepes: divide the mixture by the number of crepes and place the filling in the center of each crepe. Either fold in half or roll the crepe. Place the crepes next to each other in a baking dish. Cover with foil and when ready to serve, place in a 350-degree preheated oven for 15 to 20 minutes. Spread the greens, herbs and cheese on top before serving.
Notes & variations
• The crepe recipe has been adapted from Julia Child’s “How to Cook” and can be made with white flour or any other flour of your choice. The batter will keep in the refrigerator for a day or two, just bring it to room temperature before using.
• The cheese can also be added with the pumpkin masala before closing the crepe.
• To serve the crepes fresh off the pan, keep the filling warm and fill them as you make them and serve immediately.
Makes 7-8 crepes