Crêpe rolls with pumpkin and almond butter

Crêpe rolls with pumpkin and almond butter

Feel Good Food
Chris Chen

This recipe takes a little time, so make the batter and pumpkin butter the night before. These crêpes make a fun mid-morning Sunday brunch that children can get their hands into. Experiment with different fillings – try adding crumbled tofu to the vegetables or refried black beans with avocado and tofu sour cream.

Crêpe batter


Quantity Ingredient
1 cup buckwheat flour
1 cup unbleached spelt flour
1 teaspoon salt
1 egg
1 cup soy milk
1 tablespoon extra virgin olive oil, plus extra for frying

Pumpkin and almond butter

Quantity Ingredient
300g pumpkin, peeled and steamed until tender
2 tablespoons almond paste
3 tablespoons orange juice
pinch sea salt


Quantity Ingredient
1 tablespoon extra virgin olive oil
1 leek, cut into fine matchsticks, white part only
pinch sea salt
1/2 carrot, cut into fine matchsticks
1/4 red capsicum, cut into fine strips
200g cabbage, finely shredded
1 tablespoon flat-leaf parsley, roughly chopped
1/2 avocado, finely sliced


  1. To prepare the crêpe batter, whisk the buckwheat flour, spelt flour and salt together in a large bowl and make a well in the centre. In a separate bowl, beat the egg, soy milk and oil together and pour into the well, working the flour into the egg mixture while gradually adding 1½ cups water. Whisk the batter until smooth and refrigerate for 30 minutes.
  2. To make the pumpkin and almond butter, purée all the ingredients in a food processor until smooth and set aside.
  3. To prepare the filling, heat the oil in a frying pan over medium heat and sauté the leek and sea salt for 3 minutes. Add the carrot, capsicum and cabbage to the pan and sauté for 3 minutes, or until the vegetables soften. Transfer to a bowl, fold through the parsley and set aside.
  4. In a crêpe pan or frying pan, heat 1 teaspoon oil over medium heat then ladle in enough batter to thinly coat the pan. Cook for 3–4 minutes, or until the top side sets and the underside is golden. Gently lift and flip to cook the other side for 2–3 minutes. Transfer to a plate and repeat with the remaining batter.
  5. To assemble, lay out each crêpe, arrange 1 tablespoon of the vegetable filling over half the crêpe and two slices of avocado. Fold the crêpe in half, then into quarters.
  6. Just before serving, gently warm the pumpkin and almond butter and serve with the crêpes. You can eat them immediately or wait for everyone to get out of bed and reheat in the oven for 3 minutes before serving.
low fat
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