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
Test Kitchen Notes
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
Ingredients
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1 1/2 tablespoons
butter, melted
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1/2 cup
pumpkin puree
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1/4 cup
sugar
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2
eggs
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1/2 teaspoon
vanilla extract
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1/4 cup
milk
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1/4 teaspoon
ginger powder
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1/4 teaspoon
ground nutmeg
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1/2 teaspoon
cinnamon
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1/8 teaspoon
salt
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1/4 cup
cake flour
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confectioner's sugar
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1/2
pint whipping cream
Directions
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Heat a non-stick skillet over medium heat. Whisk all of the ingredients together except the flour.
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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.
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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.
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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.
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Fill the crepes with the whipped cream and top with a sprinkle of confectioner's sugar and cinnamon.
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