Pumpkin Spice Crepes with Maple Cream Sauce

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1 1/4 cups milk
• 1/2 cup pumpkin puree
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter, for cooking crepes
• 1 cup heavy cream
• 1/2 cup maple syrup
• 2 tablespoons butter
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt

Method

1. 1

   In a large bowl, whisk together the flour, sugar, pumpkin pie spice, cinnamon, and salt.

2. 2

   Add the eggs, milk, pumpkin puree, melted butter, and vanilla extract. Whisk until the batter is smooth and no lumps remain.

3. 3

   Cover the batter and refrigerate for 30 minutes to let the flour hydrate and the bubbles settle.

   30:00 · Rest batter
4. 4

   Heat a 9-inch nonstick skillet over medium heat and brush lightly with butter.

5. 5

   Pour a scant 1/4 cup of batter into the skillet, swirling to coat the bottom thinly and evenly. Cook until the edges lift and the surface looks matte, about 1 minute 30 seconds.

   1:30 · Cook first side
6. 6

   Flip the crepe and cook the second side until lightly browned in spots, about 30 to 45 seconds. Transfer to a plate and repeat with the remaining batter, stacking crepes with parchment between them.

   0:30 · Cook second side
7. 7

   For the maple cream sauce, combine the heavy cream, maple syrup, butter, cinnamon, and salt in a small saucepan over medium heat.

8. 8

   Bring the mixture to a gentle simmer, whisking occasionally, and cook until slightly thickened, 5 to 8 minutes.

   5:00 · Simmer sauce
9. 9

   Fold each crepe into quarters and arrange on plates. Spoon the warm maple cream sauce generously over the top and serve immediately.