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Pumpkin Crepes #PumpkinWeek

Pumpkin crepes are very thin dessert pancakes, folded over sweetened cream cheese filling and drizzled with dulce de leche.

Pumpkin crepes are very thin dessert pancakes, folded over sweetened cream cheese filling and drizzled with dulce de leche. #PumpkinWeek

Welcome to Day 3 of #PumpkinWeek, hosted by Terri of Love and Confections! After you check out my pumpkin crepes, don't forget to scroll down to the bottom of the post for links to more pumpkin-filled recipes by other bloggers.

#PumpkinWeek 2016

If you're unfamiliar with crepes, let me catch you up. Crepes are a French dish of very thin pancakes, originating in the Brittany region, though now they're made all over France. Most often sweet, but sometimes savory, they can either be folded over or rolled around a filling. The filling can be simple, such as a sprinkle of sugar, or elaborate, such as Crepes Suzette, which is when liquor is poured over the crepes and set on fire.

Pumpkin crepes are very thin dessert pancakes, folded over sweetened cream cheese filling and drizzled with dulce de leche. #PumpkinWeek

There are specialty pans for cooking crepes, but you can get by with a simple nonstick skillet. I use a small one, which I more often use for cooking scrambled eggs or omelets. The goal is to lubricate the pan with enough butter so the crepe doesn't stick, but not too much that the crepe becomes deep-fried; to make a very thin batter; and to pour just enough into the pan to coat the bottom in an even layer.

Crepes are extremely fragile and tear easily, so flipping them is a bit of a challenge. I recommend a very thin spatula, getting it as close to the center as possible, and lifting the crepe only as high as needed to flip it. If your crepe slides around easily (which means a well-oiled pan), you can try the professional chef pan-flippy method (it's a technical term).

When I worked at a fine-dining restaurant, and crepes were on the menu, we planned in advance to make double the amount we needed, because we wouldn't serve torn crepes to a customer. At home, it's up to you whether to serve or toss the torn crepes. Personally, I'd serve them (with the torn part on the bottom). They still taste great, after all!

Pumpkin crepes are very thin dessert pancakes, folded over sweetened cream cheese filling and drizzled with dulce de leche. #PumpkinWeek

I made a simple sweetened cream cheese filling for my pumpkin crepes, but you can choose another filling if you'd like: maple cream cheese; Nutella; cinnamon sugar; crushed gingersnaps; apple pie filling; the list could go on and on! Same goes for the topping. I chose dulce de leche, but you can simply dust them with powdered sugar, or drizzle with Nutella, chocolate sauce, etc.

Pumpkin crepes are very thin dessert pancakes, folded over sweetened cream cheese filling and drizzled with dulce de leche. #PumpkinWeek

These would make an impressive dessert for Thanksgiving, and the best part is that all of the components can be made ahead of time. The crepes will keep for a day or two in the refrigerator, or you can freeze them for up to two months. The filling can be chilled in the refrigerator for up to 2 days. I do recommend warming the crepes before serving, because they can take on a gummy texture if they get too cold.

Pin this recipe for Pumpkin Crepes for later!

Pumpkin crepes are very thin dessert pancakes, folded over sweetened cream cheese filling and drizzled with dulce de leche. #PumpkinWeek

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Slightly adapted from Carlsbad Cravings

Pumpkin crepes are very thin dessert pancakes, folded over sweetened cream cheese filling and drizzled with dulce de leche. #PumpkinWeek

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Cindy

Wednesday 12th of October 2016

You make these look so easy! Yum!

Wendy

Wednesday 5th of October 2016

Crepes are always impressive to serve and the pumpkin colors these so nicely.