Spiced Pumpkin Crepes With a Apple Pear Topping

"What a great Fall desert. I love to serve this with some candied pecans and fresh apples and pears in a pumpkin spice over the warm crepe. You can always add some fresh whipped topping with amaretto if you want- that is optional. All I can say is that this is such a decadent dessert. And the best part, you can make every piece of it ahead of time. Just reheat the crepes and filling in the microwave for a few minutes and the rest is done."
 
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Ready In:
24hrs 30mins
Ingredients:
23
Yields:
8 Crepes
Serves:
8
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ingredients

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directions

  • Crepe Batter -- In the blender, add the eggs, milk and melted butter and pulse to combine. Add the flour, sugar and salt and blend until smooth. Place in a small bowl and cover with saran wrap over night. IMPORTANT to keep over night.
  • Fruit Garnish -- In a small pot, add the apple, pear, butter, spice, brown sugar and apple cider and mix well. Bring to medium heat and cook 5-8 minutes until the fruit begins to soften and the apple cider has reduced a bit and the sauce thickens. Once again, remove from the heat and transfer to a bowl. Cool and cover with plastic wrap, and refrigerate. Make ahead until ready to make your crepes. I serve this chilled. Make a day ahead.
  • Crepes -- Now, I love to make these ahead too. After the batter sat over night, you can make these 1-2 day ahead. Just reheat them in the microwave and desert is done.
  • In a small NON STICK saute pan (NON STICK is important for this), spray with Pam or a non stick spray, then heat to medium to medium high heat. Pour a thin layer of the batter and I mean thin. Just enough when you swirl the pan to coat the bottom. NO more. You are not making a pancake, but a thin crepe. JUST enough to coat the bottom of the pan is all you need. When side of the crepe starts to release, flip with a spatula. It should only take seconds, NOT minutes. Flip over the crepe and cook about 10 more seconds crepe is now finished. It will be lightly golden but not brown. Remove and cool on a rack of even just a piece of parchment paper. I usually just stack them up with the parchment paper between each crepe and wrap well with saran or plastic wrap and keep refrigerated.
  • Pecans -- Preheat the oven to 350. In a small bowl, mix the egg white, sugar and cinnamon. Then add pecans and stir until coated. Place mixture on a non-stick sheet pan or I use just a small baking sheet lined with foil or parchment paper and cook at 350 degrees for 5 minutes - then stir. Cook for 4 more minutes - then stir. Another 2 or 3 minutes until the nuts look dry. Just remove and cool. Place in a small baggie or small tupperware until you are ready for desert. Make several days in advance if you want.
  • Filling -- Mix the Pumpkin puree, cheese, maple syrup, brown sugar, cinnamon and salt. In a small pot on medium heat, cook 3-5 minutes to combine all the flavors and the cheese melts with the pumpkin. Remove and transfer to a small bowl and cover. Refrigerate until ready to use. Just heat in a small microwaveable bowl on medium until warm but not boiling. Just warm when ready to make the crepes.
  • Assemble the Crepes -- I warm my crepes in the microwave. Since they are already in sheets of parchment paper they reheat in just a minute or two in the microwave on medium heat. don't cook them on high as they will get hard. Just a minute or so is all they take, 30 seconds and then flip the stack over and reheat the other side. That's it.
  • Make sure you take the fruit out so you can take the chill off. And at this point, mix the amaretto with your whipped topping. Now you can make it fresh or you can buy the topping either way.
  • Heat up your pumpkin filling just 2-3 minutes on medium in the microwave until warm. Then, lay your crepe out flat and fill with some of the pumpkin filling on 1/2 of the round crepe (or like a half moon). Fold over once to make a half circle and then again to make a quarter. Garnish with some of the chilled pears and apples, whipped topping and candied pecans. Add a sprig of mint if you feel "fancy.".
  • It is a very decadent, fancy dessert without all the work. It is all done ahead which is the best part. It looks like you spent hours and you didn't -- really a great easy desert.

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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