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...
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.
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