Pumpkin Pie Crêpes

4.50 from 4 votes

These pumpkin pie crepes, with chocolate syrup and toasted pecans, are a great way to end your Thanksgiving dinner. The best part is that you can make this all on your stovetop - leaving the oven free for your turkey!

Prep Time45 mins

Cook Time15 mins

Total Time1 hr

Course: Dessert

Cuisine: American, French, Fusion

Servings: Crepes

Calories: 140kcal

Author: Shareba

Ingredients

Crepe Batter:

½ cup water , cold
½ cup milk , cold
2 large eggs
¾ cup all purpose flour
2 tablespoon salted butter , melted

Pumpkin Pie Filling:

2 cup pumpkin puree
½ cup brown sugar
1 teaspoon pumpkin spice
¼ teaspoon salt
⅓ cup evaporated milk

Toppings:

whipped cream
ground cinnamon
powdered sugar
chocolate syrup
pecans , toasted

Instructions

To Make the Crêpe Batter:

Add all crepe batter ingredients into a blender jug. Blend on high until smooth (about 1 minute), stopping periodically to scrape down flour that may be stuck to the sides of the jug.
Refrigerate batter for at least 30 minutes, or up to 1 day. This step allows the flour to absorb moisture, and will reduce the amount of air bubbles in the batter.

To Make the Pumpkin Pie Filling:

Combine all ingredients in the saucepan, and place over medium-low heat. Cook until heated through and fragrant, about 5 minutes. Stir often to prevent the mixture from sticking or burning.
Remove the mixture from the heat and set aside.

To Make the Crêpes:

Heat an 8-inch non-stick pan over medium-high heat. When the pan is hot enough to make beads of water dance, you're ready to cook. If the water evaporates instantly, your pan is too hot.
Brush the pan lightly with melted butter.
Pour in about 3 tablespoons of batter (a bit less than ¼ cup) and tilt the pan in all directions quickly until the batter evenly coats the bottom of the pan.
Cook for 30 seconds, or until the edges have turned brown. Use a rubber spatula to release the crepe from the pan, then flip over the crepe and cook for another 20 seconds or so. Transfer cooked crepe to a plate, and cover with a kitchen towel to keep warm.
Repeat with remaining batter, brushing on butter as needed. You can put pieces of parchment paper in between the crepes to prevent them from sticking to each other.

To Assemble the Crêpes:

Spoon about a tablespoon (or more if you like) of the pumpkin filling onto a crepe, and spread out evenly.
Fold the crepe in half to make a semi-circle, then in half again to make a triangle. Repeat this process for the rest of the crepes.
Garnish crepes with whipped cream, ground cinnamon, powdered sugar, chocolate syrup and toasted pecans. Serve immediately. Refrigerate unused portions promptly.

Notes

Don't try to add your batter to the pan a tablespoon at a time! Measure 3 tablespoons into a small container, and pour from that into your non-stick pan.
The crepe batter should be the consistency of a light cream (so not as runny as milk), and should be thick enough to coat the back of a spoon. If the batter is too thick, you can thin it out by adding a little bit of water.
If you do not have a blender, add the flour to a bowl then gradually add in the liquids. Mix the batter well, then strain to remove any lumps before putting the batter in the fridge.

Crepe recipe adapted from Matering the Art of French Cooking, by Julia Child. Pumpkin pie filling recipe adapted from the E.D. Smith Pumpkin Pie recipe.

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