Pumpkin Crepes

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