If you’re a pumpkin lover, you probably adore fall and the upcoming holiday season. Starting with scary jack-o’- lanterns in October and then transitioning into pumpkin pie and other treats in November and December, there are many ways to get your fill of all things pumpkin. If you like pancakes, you’ll love these delicately spiced pumpkin crepes.
Perfect for breakfast, brunch or dessert, these unique crepes have all of the classic spices found in pumpkin pie, but with the addition of crunchy, buttery pecans and a maple sauce, rich with butter, brown sugar and just a touch of rum, if desired.
These crepes don’t have a filling so that the all of their wonderful flavors don’t have to compete with other flavors. Buttery, slightly salty pecans give a nice contrast to the soft, sweet crepes. The maple sauce adds a little extra sweetness to bring the whole plate together.
Making these crepes is as easy as making pancakes. You don’t need a special crepe maker for making delicious crepes. An eight inch, non-stick skillet works perfectly well.
Since the pumpkin adds moisture to the crepe batter, be sure to cook the crepes long enough on the first side before flipping. Once flipped, the crepes will only need a few more seconds. Also, be sure to brush the pan with butter between crepes.
To make the crepes ahead of time and freeze or refrigerate, simply stack them between sheets of waxed paper and then slip the whole thing into a large zipper bag.
Feel free to omit rum from sauce, if desired.
Find fresh and canned pumpkin, as well as the rest of your holiday baking supplies at Reasor’s.
Pumpkin Crepes with Maple-Rum Sauce and Buttered Pecans
- 1 1/2 cups pecan halves
- 3 tablespoons butter, melted
- Preheat oven to 325.
- In a small bowl, combine pecan halves and melted butter. Toss to coat.
- Spread pecans out on a baking sheet.
- Bake for 15-20 minutes, stirring every 5 minutes, until pecans are browned and fragrant.
- Cool completely and coarsely chop.
- 3 eggs
- 1 cup milk
- 2 tablespoons water
- 3 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 cup pumpkin puree
- 3/4 cup flour
- Melted butter or cooking spray
- In a blender or by hand, combine all ingredients except flour and blend until completely smooth.
- Add flour and continue blending until flour is completely incorporated.
- Cover and chill for an hour or so.
Once ready to make the crepes:
- Brush a little butter in an 8 inch skillet over medium heat.
- Once melted, reduce heat to medium-low. Pour 3 tablespoons of batter into the center of the hot skillet.
- Swirl batter and tilt skillet until batter covers the bottom and slightly up sides.
- Cook for a minute or so until the edges of the crepe look dry.
- Loosen the crepe with a thin silicone spatula and flip over.
- Cook for another 30 seconds or so and flip onto a piece of waxed paper.
- 1/2 cup maple syrup
- 6 tablespoons butter
- 1/2 cup brown sugar
- 2 tablespoon spiced rum
- In a small saucepan, combine maple syrup and butter over medium heat until butter is melted.
- Stir in the brown sugar and continue cooking until dissolved.
- Stir in the rum and continue cooking until heated through.
To assemble the crepes…
- Fold two crepes in quarters and place on serving plate.
- Drizzle a little of the sauce over the top and scatter some of the buttered pecans over all.
Makes 5-6 servings