These Crepes are a Fall Show Stopper! Serve them at your next Brunch or for the perfect autumnal flavored dessert. Filled with a simple Pumpkin Pie Creme Fraiche filling and coated in Cinnamon & Sugar, these are so light and satisfying. My kids even love them. They don't take long to make and assemble and they're so much fancier than the average pancake!
Pumpkin Spice Filling
Ingredients:
1/2 Cup Creme Fraiche
1 Cup Pumpkin Puree
1/4 tsp. Ground Ginger
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 Cup Confectionary Sugar
In a medium sized bowl, whisk together all of the ingredients until well combined. Chill in the refrigerator until ready to use.
Classic Crepe Recipe:
Ingredients:
1 Cup Flour
1/2 Cup Water
3/4 Cup Whole Milk
2 Eggs
3 Tbsp. Melted Butter
More Butter for pan
**If making Cinnamon Sugar Coated Crepe:
Melted butter
Cinnamon
Sugar
Place all of the Crepe ingredients into a blender and mix until well incorporated. This will be a light & thin batter.
Refrigerate for 20 minutes; this help the batter settle and make slight air bubbles.
Heat your shallow 8-10" non stick pan on medium heat.
Using a small amount of Butter, move it around to lightly coat the pan and pour about 1/4 Cup of the batter. You can pour it straight from the blender and then using your other hand, swirl the pan in a circular motion so the batter is a thin layer around the whole circumference of the bottom of the pan.
Once you see the batter "set" (Not raw & liquid-y any longer) this takes about 2-3 minutes, using a rubber spatula, flip the Crepe and cook 30 seconds. Remove from pan. Repeat for each Crepe you make after. Recipe makes about 8-10 Crepes. Keeping them warm in another pan on the stove just heated on very low and covered.
Next, using a Pastry Brush, brush the warmed Crepe with melted butter and sprinkle generously with Cinnamon and Sugar.
Remove the Pumpkin Spice Creme Fraiche Filling from the refrigerator and spoon 2-3 tablespoons into the center of each Cinnamon Sugar Crepe and fold over twice creating a folded triangle. Sprinkle with more Cinnamon and Sugar and Serve immediately. Enjoy!
Tips for this Recipe:
Please Note that even though the Crepes are warm, the filling is to be served cold otherwise it will melt into a sauce.
You can make and fill the crepes as they come off of the stove, but for serving a crowd, making the crepes ahead and keeping them warm, then assembling them after they are cooked is easier.
Use the Classic Base Crepe Recipe and be creative with different fillings and flavor profiles! You can easily make a savory Crepe with proteins and cheeses or a fruit filling with powdered sugar. The combinations are endless!
Please be sure to comment below & share how they come and use #saltsandseasons on my social media pages!
-Alexandra
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