- 3/4 c. pumpkin puree (canned or homemade)
- 3 T. maple syrup
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 3 eggs
- 1 c. milk
- 1 tsp. vanilla
- 3/4 c. cornstarch
- 3 T sugar
- 3 T. pumpkin puree
- 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