Pumpkin Mousse Crepes with Maple Butter and Vanilla Sauce
Recipe By: 
Recipe type: Breakfast, Crepes
Cook time: 
Total time: 
Serves: serves 7
 
Ingredients

  • CREPE BATTER
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • ¾ cup cornstarch
  • 3 tablespoons sugar
  • 3 tablespoons pumpkin puree
    MAPLE BUTTER
  • ¾ cup unsalted butter
  • 1 cup sugar
  • ¼ cup water
  • 3-4 tablespoons pumpkin puree
  • 1-2 tablespoons maple syrup
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
    VANILLA SAUCE
  • ¼ cup granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch
  • 1 teaspoon cold water
    PUMPKIN MOUSSE FILLING
  • ¾ cup pumpkin puree (canned or homemade)
  • 3 tablespoons maple syrup
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • 1½ cups whipping cream, whipped
Preparation Instructions
  1. TO MAKE THE MAPLE BUTTER
  2. Melt butter in a skillet over low heat.
  3. Stir in remaining ingredients, whisking until smooth and sugar dissolves and the sauce becomes slightly thick.
  4. Set aside.
    TO MAKE THE VANILLA SAUCE
  5. Combine all the ingredients in a medium saucepan over medium heat whisking over high heat until thick.
  6. Set aside.
    TO MAKE THE CREPES
  7. Combine eggs, milk, vanilla, cornstarch, sugar and pumpkin. Whisk until smooth.
  8. Brush non-stick skillet (I actually use a very well seasoned cast iron pan and its works wonderfully, just a bit on the heavy side) with butter.
  9. Place over medium heat until pan is nice and hot.
  10. Ladle about 3 tablespoons (I use a ¼ cup measuring scoop) batter in center of pan.
  11. Quickly tilt pan in all directions to spread batter.
  12. Cook until crepe is set and underside has browned lightly.
  13. Flip crepe and cook 2 or 3 seconds longer.
  14. Slide the crepe out onto parchment paper or a cooling rack.
  15. Repeat, making about 15 crepes. May be made ahead and refrigerated or frozen.
    TO MAKE THE PUMPKIN MOUSSE FILLING
  16. Fold the pumpkin puree and spices into the whipped cream.
    TO ASSEMBLE
  17. Lay out crepes with brown side down.
  18. Spread each crepe with a generous serving of the mousse, Fold the sides of the crepe over and drizzle with both sauces.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/pumpkin-crepes-with-maple-butter-and-vanilla-sauce/