Pumpkin Spice Crêpes with Speculaas Dust and Hot Chocolate Sauce

Sundays are my sacred days. I give myself a break from my daily morning yoga routine and instead drape myself in my (bath)robe and commence a pilgrimage to my temple — aka my kitchen. I will whip up a divine breakfast, anything I fancy that morning — usually pancakes of a sort, every once in a blue moon I dust off my waffle iron, sometimes it’s an exotic juice, but lately I have felt a surge of patriotism that has led me to consume numerous crêpes. 

Crêpes are served both as a breakfast and a dessert in France and Belgium, so it’s little wonder that the lines get blurred between the two (but not in the gross Robin Thicke way). Crêpes Mikado was always my favourite meal (lunch, dinner, breakfast, quatre-heure, it didn’t matter to me): one gorgeous golden crêpe topped with no less than three scoops of vanilla ice cream, a heavenly mound of crème chantilly, and then drizzled with hot, creamy, luscious dark chocolate sauce. Safe to say the French invented food porn, those sauce minxes. 

Sunday breakfasts in my household equal decadence and pleasure. I gathered all my favourite foods — pumpkin, chocolate and Speculaas, that delectable biscuit — to create the ultimate lazy weekend breakfast for you. And best of all, you can be utterly selfish and enjoy it all to yourself. 


Note: I know this sounds like a lot of liquid, but such is the nature of crêpe batter. A thick, lumpy batter simply won’t spread to create the thin crêpe you’re after. Add the liquid little by little to the dry ingredients if you have difficulty getting rid of any lumps – or use a food processor or blender to do the job for you. 

Serves one gleeful person

Pumpkin Spice Crêpes

70g (1/2 cup) plain flour
60ml (1/4 cup) pumpkin puree
310ml (1 + 1/4 cup) soya or almond milk
3/4 tsp all spice (or Speculaas spice)
2 tbsp soft brown sugar
1/2 tsp vanilla paste
some vegan butter for greasing

Process all the ingredients in a blender or food processor until you obtain a smooth batter. 

Melt a generous tsp of butter in a large flat frying pan on high heat. Swirl the pan to cover its entire surface in butter. 

Pour half of the batter into the pan, swirling again to spread it evenly. Cook the batter until the sides of the crêpe begins to curl up. Lower the heat if you fear the pancake is starting to burn. 

Flip the pancake carefully — with a spatula if you feel cautious, or with a deft swing of your wrist if you feel brave. Cook the crêpe on the other side for 2-3 minutes. Flip it onto a plate and repeat the process with the rest of the batter (don’t forget to grease the pan again). 

Serve with hot chocolate sauce and a dusting of Speculaas (see below).


Chocolate sauce

3 tsp dark cocoa powder
80ml (1/3 cup) soya or almond milk
a pinch of stevia or a drop of maple syrup

Mix the cocoa powder with a little milk to create a paste, then pour the rest of the milk in as you keep whisking to ensure the cocoa is perfectly blended in. Add the sweetener. Warm the chocolate sauce in a small saucepan until it just starts bubbling. Drizzle hot over the crêpes.


Speculaas Dusting

2 Speculaas biscuits

Crumble the biscuits to a fine powder; you can do this by hand or in a food processor. Sprinkle over the crêpes.


Do you have a sacred day, or a ritual you have to complete in order to feel yourself again?


5 thoughts on “Pumpkin Spice Crêpes with Speculaas Dust and Hot Chocolate Sauce

  1. I think my vegan dreams just came true!! I was a French major in college and always mourned the fact that fancy french food used so many animal products… I can't wait to try these! Merci beaucoup, Clémence! =)

    Like

  2. Pingback: Pancake Day (Shrove Tuesday) Recipe Round-Up | The Vegan Cookie Fairy

  3. Pingback: (via Pumpkin Spice Crêpes with Speculaas Dust and Hot Chocolate… | VeganBlog.org

  4. Pingback: Crêpes Mikado – French Crêpes with Vanilla Ice Cream, Whipped Cream & Hot Chocolate Sauce |

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