Post by Alison Hein.
Each Halloween, I like to create a festive, seasonal breakfast recipe. This year, I went with pumpkin crêpes. The bit of pumpkin purée in the batter adds depth, and when cooked, turns the crêpe a lovely golden orange color. The cream cheese-based filling is sweet and flavored with autumn pie spices of cinnamon, ginger and cloves.
Add a dollop of whipped cream to your crêpes for an over-the-top presentation that will delight the eyes as well as the palate. You can make your own, or do what I do and purchase a can of lightly sweetened real whipped cream.
If you like, mix up and refrigerate the filling and batter the night before Halloween. In the morning, fire up the stove and let the batter come to room temperature. Then serve your loved ones a trick-or-treat breakfast in bed that will rival any candy haul.
¼ cup pumpkin purée (fresh or canned)
6 ounces whipped cream cheese
4 tablespoons sugar
¼ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cloves
Mix all ingredients together. Set aside until ready to assemble crêpes.
1 cup flour
¼ teaspoon salt
1 cup milk
¼ cup pumpkin purée
2 – 3 tablespoons vegetable oil
Whipped cream (optional)
Dash of cinnamon, for garnish
In large bowl, mix together flour and salt. Whisk in milk, egg and pumpkin purée until batter is thick and smooth. Let batter rest a few minutes before cooking.
Heat about 1 teaspoon oil in heavy 6-inch pan over medium heat. When hot, but not smoking, add ¼ cupful of batter to pan, swirling to cover bottom. Cook crêpe 1 to 2 minutes until cooked through and lightly browned, flipping once. Keep warm while cooking remaining crêpes, monitoring heat and adding oil as necessary. Place a sheet of waxed paper between cooked crêpes, if you like.
Place crêpes on work area. Spread with about 1 tablespoon of filling and roll up. Top with whipped cream, if you like, and a sprinkle of cinnamon.
Makes 6 to 7 crêpes.