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November 2009 Issue
Pumpkin Crepes
by Ronda L. Halpin
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Last month, I sang the praises of a great crepe recipe that takes advantage of an overnight resting period for the crepe batter. Most batters made with flour require at least a bit of resting before cooking. I got a few requests for something catering to the impatient, so this month's recipe uses cornstarch instead. Using cornstarch in the place of flour in crepe batter means being able to skip the resting period altogether.

This month's recipe is an ideal Thanksgiving brunch menu item. In fact, if you were really wanting to mix up the Thanksgiving tradition, you could forgo the big roasted turkey meal and have an impressive brunch instead. Serve these crepes, turkey sausage (of course!), baked egg dishes, fresh fruit, pastries and more. Then, after everyone's enjoyed the fruits of your labors, go out for a long walk, rake some of those autumn leaves or just spend some time visiting with your friends and family. Happy Thanksgiving!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Pumpkin Crepes

For the Pumpkin Filling:
  • 3/4 c. pumpkin puree (canned or homemade)
  • 3 T. maple syrup
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
For the Crepes:
  • 3 eggs
  • 1 c. milk
  • 1 tsp. vanilla
  • 3/4 c. cornstarch
  • 3 T sugar
  • 3 T. pumpkin puree
For the Butter Sauce:
  • 3/4 c. unsalted butter
  • 1 c. sugar
  • 1/4 c. water
  • 3-4 T. pumpkin puree
  • 1-2 T. maple syrup
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
For the filling, combine the maple syrup, pumpkin puree and spices and stir until smooth. Set aside.

For the crepes, combine the eggs, milk, vanilla, cornstarch, sugar and pumpkin. Whisk until a smooth batter is formed.

Brush a non-stick skillet with melted butter. Place the pan over moderate heat until it begins to smoke. Remove it from the heat and ladle about 3 tablespoons of the crepe batter into the center of the pan. Quickly tilt the pan in all directions to spread the batter. Return the pan to the heat; cook until the crepe is set and the underside has browned lightly. Flip the crepe and cook for 2 or 3 seconds longer. Slide the crepe out onto parchment paper or a cooling rack. Repeat, making about 15 crepes. Theses may be made ahead and refrigerated or frozen.

To assemble the crepes, cool the crepes (or, if you made them ahead, warm them to room temperature). Lay out the crepes with the brown side down. Spread each crepe with a very thin layer of pumpkin puree, about 2 teaspoons. Fold the crepe either burrito style or fold over fold.

To make the sauce, melt the butter in a skillet over low heat. Stir in the remaining ingredients, whisking them until they are smooth and the sugar dissolves. The sauce may be made in advance and reheated gently.

To serve, place the crepes on a plate and pour the butter sauce over them. Serve immediately.

  • Yields: 7 servings
  • Preparation Time: 30 minutes
 



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