southwestern pumpkin crepes, 2 ways

southwestern-spiced pumpkin crepes, two ways: one for the veg-heads, one for the meat-lovers. if you don’t have pumpkin, feel free to use butternut squash or sweet potato puree also!

southwestern pumpkin crepes with chili-lime sauce // kitsch+camera

photo cred: platejoy

RECIPE 1: VEGGIE SOUTHWESTERN PUMPKIN CREPES WITH CHILI-LIME SAUCE {serves 2}

//ingredients:

  • 1/2 cup flour
  • 2/3 cup milk
  • 1 egg
  • 2 tbsp olive oil, divided
  • 2 tbsp cilantro
  • 2 tbsp feta
  • 1/4 cup corn
  • 1/10 red onion
  • 12 oz roasted red pepper
  • 6 oz greek yogurt
  • 1 tsp chipotle in adobo
  • 1/2 lime
  • 1/2 cup pumpkin puree

//directions:

  1. finely chop half the cilantro. place in a medium bowl and add flour, milk, egg, pumpkin puree, half the olive oil and a pinch of salt. set aside.
  2. coarsely chop roasted red peppers, red onion, and remaining cilantro. add to a small bowl with feta and corn. stir gently to incorporate.
  3. in a small bowl, combine greek yogurt, chipotle in adobo and lime juice.
  4. heat remaining olive oil in a skillet over medium heat. pour crepe mixture in 1/3 cups into the skillet, swirling the mix in a thin layer across the bottom of the pan. cook until edges start to curl, 3 to 4 minutes. flip and cook an additional 2 to 3 minutes. transfer to a plate and repeat with remaining batter.
  5. fill each crepe with vegetable mixture, then drizzle with yogurt sauce. serve warm.
southwestern pumpkin crepes with chili-lime sauce // kitsch+camera

photo cred: platejoy

RECIPE 2: STEAK SOUTHWESTERN PUMPKIN CREPES WITH CHILI-LIME SAUCE {serves 2}

//ingredients:

  • 1/2 cup flour
  • 2/3 cup milk
  • 1 egg
  • 2 tbsp olive oil, divided
  • 2 tbsp cilantro
  • 2 tbsp feta
  • 1 tsp cumin
  • 1/10 red onion
  • 8 oz flank steak
  • 6 oz greek yogurt
  • 1 tsp chipotle in adobo
  • 1/2 lime
  • 1/2 cup pumpkin puree

//directions:

  1. finely chop half the cilantro. place in a medium bowl and add flour, milk, egg, pumpkin puree, half the olive oil and a pinch of salt. set aside.
  2. season steak with cumin, salt and pepper. set aside.
  3. in a small bowl, combine greek yogurt, chipotle in adobo and lime juice.
  4. heat skillet to medium-high. add an extra drizzle of oil, then flank steak. cook 2 to 3 minutes on one side; flip and cook an additional 2 to 3 minutes. transfer to plate to let rest.
  5. heat remaining olive oil in a skillet over medium heat. pour crepe mixture in 1/3 cups into the skillet, swirling the mix in a thin layer across the bottom of the pan. cook until edges start to curl, 3 to 4 minutes. flip and cook an additional 2 to 3 minutes. transfer to a plate and repeat with remaining batter.
  6. thinly slice steak. fill each crepe with steak, feta cheese and remaining cilantro, then drizzle with yogurt sauce. serve warm.

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