And here we have yet another pumpkin recipe One can never have too much pumpkin in the Fall after all and what better way to consume it than in crepes?
I love crepes.
My children, however, are skeptical of them. They prefer pancakes. But usually if I put enough whipped cream on top of the crepes they will eat them.
I just think crepes are so fun to make, each one is little challenge to take on. Adjusting the heat of the pan so it is not to hot or to cool, swirling the batter and waiting for the perfect moment to flip it over and brown the other side. Then of course there is the challenge of keeping them warm while you make more of them.
It’s all worth it. They are SO delicious.
Especially if pumpkin and cream cheese are involved.
I have made this recipe many times over the last couple years and every time I make it I wonder why it’s been so long since the last time. This last time I made it with homemade lacto-fermented cream cheese and we loved it. To make lacto-fermented cream cheese you have to have raw milk. Pasteurized milk just molds – gross right? But raw milk turns into a lovely thick creamy spread that is just delicious. Of course mine was made from goat milk so had a touch of extra flavor to it ;b but we love it still.
Oh and as you can see in the photo I drizzled some caramel over the top this time around because I had some just laying around….if you want to make some here is the recipe for my Salted Caramel Sauce
- FOR THE CREPES
- 3 eggs
- 1 cup milk
- 1 teaspoon vanilla
- ¾ cup cornstarch
- 3 tablespoons sugar
- 3 tablespoons pumpkin puree
FOR THE PUMPKIN CREAM CHEESE FILLING
- ¾ cups pumpkin puree
- ½ cup mascarpone or cream cheese, room temperature
- 3 tablespoons brown sugar
- 1 tablespoon maple syrup
- ½ teaspoon salt
- 1 teaspoon cinnamon
- To make the crepes, combine all ingredients and set aside for about 20 minutes.
- While the batter is resting, combine all the filling ingredients and whisk until smooth.
- Heat a crepe pan or medium size nonstick skillet (I use an enameled cast iron skillet – heavy but it works great) to medium heat.
- Right before you are going to add batter, put a small dap of butter in the pan and swirl to coat. Then, using a ¼ cup scoop, scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter. Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up the edges with a spatula and flip over, if you are a beginning crepe maker, you can skip the flipping part if you can’t get right, just allow the batter to set on the top. Once the crepe is browned on both sides, turn it out onto a paper towel or a plate.
- Repeat with remaining batter until all of it has been used.
- To serve, heat the filling in the microwave until warm. Place a crepe on the plate, place the filling the center and fold up the sides. Top with freshly whipped cream and serve.