Delicious Pumpkin Crepe with a to-Die-for Maple Butter Sauce

 
This is the perfect addition to a fall brunch, or you can even make it the main dish. This crepe has the wonderful combination of both protein from the egg and fiber from the pumpkin, so it can be very filling.
 
Making the crepe was a lot easier than I thought it would be. On the first try my crepe came out too thin and broke up when I tried to flip it. Then I adjusted the amount of batter by adding a little more, and the crepe came out just fine.
 
For the crepe I used...
3 eggs
1 cup milk
3/4 cup cornstarch
3 T. sugar
3 T. pumpkin puree, not pumpkin pie filling
1 tsp. vanilla
dash of nutmeg and cinnamon
 
Whisk together all ingredients until blended smoothly. Heat crepe pan, I used an 8 inch pan, coated with butter or cooking spray. Add approximately 1/4 cup of batter to hot pan and roll batter to coat pan. In only about a minute or two the ends will begin to bubble some and you can go ahead and flip the crepe. Let cook for another 10 seconds and then slide crepe onto a piece of parchment paper. Repeat until all the batter is gone. This recipe should produce 5-6 crepes.
 
Next you can make the filling...
3/4 cup pumpkin, remember use the puree
4 T. maple syrup
1 T. sugar
cinnamon and nutmeg to taste
 
Mix all ingredients together and set aside.
 
Finally the Maple Butter sauce...
3/4 cup of unsalted butter
1 cup sugar
4 T. pumpkin, you know what kind
4 T maple syrup
cinnamon, and nutmeg to taste
 
Melt butter in saucepan and then add remaining ingredients and whisk until blended and sugar is dissolved.
 
 
Now to assemble your crepes...
Place crepe on surface brown side down , and spread a thin layer of the filling inside, about 2 T. Fold crepe. I brought 2 opposite sides to the center and then take one of the remaining sides and fold the whole crepe 3 times. Pour warm maple butter sauce over and serve.
 
All three components to this crepe recipe can be made ahead of time and stored in the frig. Just let the crepe and filling sit until they are room temperature. Assemble crepes as per above instructions. Then gently heat the maple butter sauce and pour over the crepe.
 
Bon Appetit!
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9 comments:

  1. Oh. My. Gosh! I so pinned this! I can't wait to make it next week!

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  2. These sound delicious, never met a crepe I didn't like, and I adore pumpkin and maple. xo

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  3. Hi Barbara,
    This recipe sounds delicious. I popped over from the Power of Pinterest party and pinned it to my boards.

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  4. What time should I come over for breakfast? Looks delicious!
    dee dee

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  5. YUM! They sound delicious, however, I will have someone else make the crepes. The few times I have tried to make them, I either over cook or don't cook them long enough! {HA}
    Thank you for sharing. I have pinned it also.

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  6. Incredible! This is on my must try (this week) list! They not only sound scrumptious... but look beautiful!
    Hope to see this at ON THE MENU MONDAY. Link goes live Sunday at 8:00 pm.

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  7. These look so delicious! I will definitely give these a try!

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  8. When I read your blog post title, I could hardly wait to read the recipe! I love crepes. I am trying this for sure!! Thank you.

    Hugs,
    Susan and Bentley

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  9. This looks so good! Thank you so much for posting this. Can a beginner make this? The maple butter just makes me want to drool.

    ReplyDelete

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