Pumpkin Seed Oil Crêpes
You can never have too many crêpes. And that’s especially true for our green version made with pumpkin seed oil.
Difficulty: medium Total time: 20 min Portions: 4
Dessert with pumpkin seed oil with pumpkin seeds
Crêpes
- 4 eggs
- 500 ml milk
- 300 g flour
- 6 tbsp Steirerkraft Pumpkin Seed Oil PGI
- 1/2 tsp salt
To serve
- 4 tbsp lingonberry jam
- 4 tbsp cookie crumble
- 4 scoops vanilla ice cream
- pickled pears
- Steirerkraft Pumpkin Seed Oil PGI
- pumpkin seed liqueur, for drizzling
- Steirerkraft chopped pumpkin seeds and mint leaves, for garnish
Preparation
For the crêpes, whisk all the ingredients together well with a mixer or whisk. The batter shouldn’t be too thick, so the crêpes turn out nice and thin. Depending on the consistency, add a little more flour, milk, or pumpkin seed oil as needed.
Heat a little butter or vegetable oil in a pan and gradually pour in a ladle of batter at a time, swirling it around the pan – the thinner the crêpes, the better. Cook until golden brown on both sides.
Fill the crêpes with lingonberry jam for a lovely tartness. Just before serving, briefly toss the filled crêpes in hot butter to caramelise them slightly. When plating, finish with cookie crumble, chopped pumpkin seeds, and mint. Top with a scoop of vanilla ice cream as the crowning touch, and drizzle with a little pumpkin seed liqueur and pumpkin seed oil.
Don't tell anyone
Crêpes like it hot! Get the pan really hot, and the crêpes will be ready in no time.
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