The day has finally come for PUMPKIN RECIPES to start!!! I have a bunch of pumpkin recipes planned for this month AND a bunch more fall-flavor-packed recipes for next month. I’ve been thinking these up for a couple months now, and I’m SO excited to share.
Though since I am getting an early start (and loving it), I still have a handful of more summery recipes I’ll still be sharing this month. Ahhhh, September. I love you 💝
First up is this sweet, rich, and sooooo yummy breakfast treat. It’s suuuper decadent. As I made it, I was thinking it actually is not THAT decadent. And then I remembered how much butter you need to prevent crepes from sticking 😉 so that kind of took it over the edge…
These amazing sweet almond crepes have almond paste blended right into the batter. OMG. So good. (I have loved the pumpkin-almond combo ever since these crazy simple pumpkin almond croissants.)
BY the way, these paired super well with a quad shot with this cinnamon creamer in it. I’m sure a PSL would be equally delightful. (Yeah, I said PSL like the
cool kids basic bitches do. I also went to Starbucks for a PSL on Tuesday morning, as soon as they were available like the basic bitches do . . . Iced. Thanks to the super early heat because it’s STILL SUMMER.)
Anyhow… shall we recipe? Let’s recipe.
- 1/4 C almond paste
- 3/4 t almond extract
- 2 eggs
- 3/4 C unsweetened vanilla almond milk
- 1/2 C water
- 1 C flour
- 3 T melted butter
- 3 egg yolks
- 2/3 C sugar
- 1/3 C unsweetened vanilla almond milk*
- 1/3 C pumpkin puree
- 1/2 t pumpkin pie spice
- 1/2 C flour
- Blend everything together until well combined. Let sit in the fridge for at least an hour. I let mine sit for about 24 hours just chilling in my nutribullet container with the travel lid on it and then used that to pour straight into the pan - worked out SO well.
- Combine everything in a medium saucepan and whisk together over medium heat. Cook for about 15 minutes, stirring frequently, until slightly thickened. Refrigerate to cool (it will thicken significantly more as it cools.)
- * Regular milk would work perfectly fine for the custard, but when you refrigerate it, you'll need to place a piece of plastic wrap directly on top of the custard to avoid a skin from forming.
And so begins pumpkin fest (or what Preston told me I should title “Basic Bitch Pumpkin Extravaganza” 😂🎃) I got plenty more in store for y’all!!