Pumpkin Cranberry Crepes

November 10, 2010
0 Ratings
  • Serves 6
Author Notes

The recipe was created to match the non-pie theme but not venture too far from tradition and seasonal ingredients. Crepes are always a hit whenever served so it moved to the top of my thought process and the rest evolved from there. Thanksgiving can also be a very hectic venture in the kitchen so a desire to prepare something that could mainly be made in advance was important. Assembly can all be done last minute, but with a presentation that looks like you personally prepared them minutes ago. You can of course make the crepes during assembly and have all the items warm. We had mixture of those that wanted the crepes warm and those that found it served at room temperature acceptable. The brittle was a last minute add for some additional crunch texture that is optional. The pumpkin seeds were also in my pantry staring at me. The brittle is a great snack by itself. A variation may be to add a dollup of whipped cream to match the look of a traditonal pumpkin pie. I hope you will try this recipe. It was a hit in our house. —Threemealsaday

What You'll Need
  • Pumpkin Filling and Crepes
  • Filling
  • 2 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1 ounce bourbon or whiskey
  • 1/2 cup heavy (whipping) cream
  • 3/4 cup canned pure pumpkin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • Sweet Crepes
  • 1 cup all purpose flour
  • 1 pinch salt
  • 1 1/2 cups whole milk
  • 1 large egg
  • 1 egg yolk
  • 2 tablespoons unsalted butter, melted
  • Cranberry Topping and Pumpkin Seed Brittle
  • Cranberry Topping
  • 1/3 cup orange juice
  • 2 teaspoons corn starch
  • 1/2 cup sugar
  • 1 pinch salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 12 ounces cranberries, whole (fresh)
  • Pumpkin Seed Brittle
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin seeds (roasted kernels)
  1. Filling
  2. In a medium sauce pan melt the butter over low heat. Add the brown sugar, maple syrup and salt increasing the heat to medium. Stir the mixture until the sugar is dissolved and bring to a boil. While stirring the mixture cook for 4-5 minutes. Remove the pot from the heat. Carefully add the bourbon and then the cream which will cause the mixture to react violently. Whisk the mixture until you have a smooth consistency.
  3. Add the remaining ingredients to the mixture and stir into the mixture until well blended. Set aside.
  4. Sweet Crepes
  5. Sift the flour into a small bowl. Whisk in the salt.
  6. Pour the flour mixture into a food processor and the remaining ingredients. Pulse the mixture until well blended. Remove the bowl and pour the mixture through a fine strainer into a medium bowl. Stir the liquid with a spatula until only solids remain in the mesh. Discard the solids.
  7. Cover and place the bowl in the refrigerator for at least one hour overnight recommended).
  8. Heat a crepe pan or small skillet (6 inch) over medium-high heat. Lightly brush the pan with butter. Pour about 1 1/2 ounces of mixture from a ladle into the pan swirling the mixture to coat the pan. Cook 30 to 45 seconds and then flip quickly with a spatula. Cook another 30 seconds.
  9. Remove the crepe to a plate with wax paper. Repeat the process layering each with another piece of wax paper. Set crepes aside.
  10. Cranberry Topping
  11. In a medium sauce pan whisk the orange juice and cornstarch together until the cornstarch is completely dissolved. Add the sugar, salt, cinnamon, and ground cloves and stir over a medium heat until the sugar mixture comes to a boil. Add the cranberries and cook for 4 minutes while gently stirring the mixture, being careful not to crush the cranberries. Remove from heat and allow to cool and thicken.
  12. Pumpkin Seed Brittle
  13. In a medium saucepan whisk in the sugar, cinnamon and vanilla. Cook the mixture for 1 minute over medium heat and then add the seeds. Stir the mixture for another 4 minutes until the the seeds are coated and the mixture is a stick amber color. Remove from heat and pour onto a baking sheet. Allow to cool. Break the cooled mixture into small pieces.
  14. Assembly
  15. Take one crepe and spoon one to two tablespoons of the pumpkin mixture on one side spreading it evenly with a spatula. Fold crepe over and place on a plate with the fold underneath. Repeat again and nestle the crepe next to the other. Spoon the cranberry mixture on top and garnish with the brittle and a dusting of icing sugar.
  16. Note you can warm both the pumpkin and cranberry mixtures if you prefer a warm crepe or alternatively warm in the oven. The cranberry mixture warmed will provide a pleasant aroma.

See what other Food52ers are saying.

  • Diethood
  • Rachel12
  • Liam
  • dogchef

56 Reviews

Rachel12 November 16, 2010
One word, Brilliant!
Liam November 16, 2010
The classic tradition for my family is an Irish dessert, but these look intriguing and I think are family will think outside of the box this time around.
dogchef November 16, 2010
As you can see from my name I'm more inclined to try new recipes for my dog :) but I decided to make this for Thanksgiving.
creativechef November 16, 2010
Congratulations, my father never eats Pumpkin anything, but after many dares from my children he actually tried this and for some amazing reason he actually enjoyed it! As my family comes over this Friday I'll definetly be making this!
thefinalproduct November 16, 2010
This is currently being prepared in my kitchen and my whole family is just so excited they are such a fan of all these flavors!
mama November 16, 2010
Spectacular Job! I was so enticed when I saw the Cranberry Glaze, I love Cranberries so much! I just made this and man was it good.
vision29 November 16, 2010
I saw this the other day, but i didnt want to comment on it until i had tried the recipe out. Tonight i just finished my pumpkin cranberry crepe. It. was. delicious. The flavours remind me so much of thanksgiving, i truely enjoyed this recipe. Good Work!
trust234 November 16, 2010
Yum! What a good looking dish, the pumkin and cranberries look like there just ready to be eaten! I read some of the comments on this page, looks like everyone loved it, so tonight ill be making the dish, wish me luck!
Diethood November 15, 2010
I love crepes, but I have never thought of a pumpkin filling! That's a delicious idea! I can't wait to try this.

brain87 November 15, 2010
Well done! Wonderful, great dish!
jill24 November 15, 2010
fascinating choices in tastes. I absolutely love it, and your picture? It is stunning, great technique in your dish plating.
goodeats November 15, 2010
what a stunning photo! I just had to try it when i saw the picture! My kids made it, it was great fun- We all loved it! Great Entry!
cookinthoseveggies November 15, 2010
This just looked fabulous when i saw this. I was truly astonished when i made this and tried it I just gobbled this dessert right up, I loved the pumpkin and cranberry mixture. Good Job. What a keeper recipe!
gottaeatit November 15, 2010
what a fabulous dessert! What a good way to keep the thanksgiving spirit without the pie! Congrats, Thanks for the recipe!
Chef4life November 15, 2010
I saw this the other day and i just HAD to try this. Tonight i just made this for me and my children and we LOVED this, we couldn't stop eating it. The pumpkin and cranberry mixture i find fantastic and their taste sets each other of. the pumpkin seeds on the top give this a crunch! I don't like pumpkin what so ever but this, I COULDN'T STOP EATING IT, its irresistible. Ill certainly make this again, and I'll share this recipe with everyone!
nobreakfastthanks November 15, 2010
These crepes are decadent. I couldn't keep my paws off the leftover brittle - just delicious!
healthfreak November 15, 2010
For the past few weeks I have been on a diet but after seeing this I just had to try and make it and I must say it was awesome!
dinnerplease November 15, 2010
Finally, I have been looking for years for a dessert that my kids would like that isn't pie and this was one them!
fruity November 15, 2010
Can't wait till I go to the grocery store so I can buy some ingredients to make this!
breakfastluv November 15, 2010
Beautiful! Looks like you put a lot of effort into your final dish, it looks so tasty!