Pumpkin Mousse Crepes with Maple Butter and Vanilla Sauce
Mmm, breakfast was quite yummy this morning!
The first time I made these, Linus informed they were so good they made his back bend (he was like 4 and there were a lot of very odd statements made back then….)
I have no idea what that means but must assume that is good because I have made these several times since then and they are always to die for.
The kids, the husband, myself, guests always go nuts over these delicious crepes. They fit so well into the fall season with all the pumpkin and cinnamon and that maple butter. Oh my goodness sakes alive, the maple butter…. I love it. It really all comes together very nicely. The vanilla sauce is like a pastry cream made into sauce so you know it’s lovely too.
Totally and completely worth the extra bit of effort to make crepes for breakfast.
CREPE BATTER- 3 eggs
- 1 cup milk
- 1 teaspoon vanilla
- ¾ cup cornstarch
- 3 tablespoons sugar
- 3 tablespoons pumpkin puree
MAPLE BUTTER - ¾ cup unsalted butter
- 1 cup sugar
- ¼ cup water
- 3-4 tablespoons pumpkin puree
- 1-2 tablespoons maple syrup
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
VANILLA SAUCE - ¼ cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon cold water
PUMPKIN MOUSSE FILLING - ¾ cup pumpkin puree (canned or homemade)
- 3 tablespoons maple syrup
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 1½ cups whipping cream, whipped
- TO MAKE THE MAPLE BUTTER
- Melt butter in a skillet over low heat.
- Stir in remaining ingredients, whisking until smooth and sugar dissolves and the sauce becomes slightly thick.
- Set aside.
TO MAKE THE VANILLA SAUCE - Combine all the ingredients in a medium saucepan over medium heat whisking over high heat until thick.
- Set aside.
TO MAKE THE CREPES - Combine eggs, milk, vanilla, cornstarch, sugar and pumpkin. Whisk until smooth.
- Brush non-stick skillet (I actually use a very well seasoned cast iron pan and its works wonderfully, just a bit on the heavy side) with butter.
- Place over medium heat until pan is nice and hot.
- Ladle about 3 tablespoons (I use a ¼ cup measuring scoop) batter in center of pan.
- Quickly tilt pan in all directions to spread batter.
- Cook until crepe is set and underside has browned lightly.
- Flip crepe and cook 2 or 3 seconds longer.
- Slide the crepe out onto parchment paper or a cooling rack.
- Repeat, making about 15 crepes. May be made ahead and refrigerated or frozen.
TO MAKE THE PUMPKIN MOUSSE FILLING - Fold the pumpkin puree and spices into the whipped cream.
TO ASSEMBLE - Lay out crepes with brown side down.
- Spread each crepe with a generous serving of the mousse, Fold the sides of the crepe over and drizzle with both sauces.
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[…] crepe with maple butter and vanilla sauce, paired with Amaretto on the rock. http://foodsofourlives.com/2011/04/pumpkin-crepes-with-maple-butter-and-vanilla-sauce/ (easier to make on the stove than […]