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Author Notes: This contest and the contents of my kitchen prompted this creation. The challenge of a Thanksgiving-esque final course, sans pie crust, was met with a simple and rich dessert. Elevate these cream filled orange crepes to a whole new level with the addition of chopped pecans or pistachios inside or sprinkled on top (none of which I can eat due to allergies, but you can go for it!). I always have pumpkin around during the holidays, it's a cornerstone of my favorite family gatherings. Pumpkin pie, still warm from the oven, was the ultimate treat at the end of a pot-luck style dinner around Thanksgiving. The same ingredients can be converted into something new... - midnitechef —midnitechef
Food52 Review: This was a very easy recipe to make. I have never made crepes before so my first 3 tries were a bust but once I got the hang of pouring and swirling them in the pan, they came out beautifully. The flavor of the crepe was quite good -- I could really taste the nutmeg and ginger but it wasn't overpowering at all. Even with whipped cream and a sprinkling of powdered sugar and cinnamon, the crepes came off as a "light" dessert -- not too heavy. The crepes could definitely be jazzed up to be more decadent, perhaps with some chopped candied nuts or a sauce such as caramel or whiskey creme. While I wouldn't replace pumpkin pie with these, I enjoyed them very much. —coloterp
- 1 1/2 tablespoons butter, melted
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 teaspoon ginger powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup cake flour
- confectioner's sugar
- 1/2 pint whipping cream
- Heat a non-stick skillet over medium heat. Whisk all of the ingredients together except the flour.
- Sift the flour into the wet ingredients, then gently whisk to combine. If the batter seems to thick, add a tablespoon of milk. The crepe batter should be thinner than a pancake mix.
- Swirl the hot pan while pouring about a 1/4 cup of batter into the center. The crepe should be very thin and distributed over the flat portion of the bottom of the pan. Cook the first side for 1 minute, or until bubbles form throughout the crepe. gently flip the crepe over and cook for another 30 seconds until the center is set.
- Keep the crepes under a clean kitchen towel so they don't dry out. Whip up some whipping cream with a pinch of confectioner's sugar, to taste.
- Fill the crepes with the whipped cream and top with a sprinkle of confectioner's sugar and cinnamon.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Holiday Breakfast
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
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