Whoever declared autumn to be a slow season for travel must not have realized that warm, fallish flavors are an innkeeper’s dream – especially Praline Pumpkin Crepes With Cream Cheese Filling. Everything cinnamon. Everything pumpkin, and yet, still, whipped cream. Oh, so much whipped cream. The foundation of every dessert known to man. Only, you know, it’s on top.
Praline Pumpkin Crepes With Cream Cheese Filling
Pumpkin Crepes
Makes about 8 servings.
- 3/4 cup + 2 tablespoons milk
- 1/4 cup pumpkin puree
- 4 large eggs
- 1 cup flour
- 1 tablespoon pumpkin pie spice
- 2 tablespoons sugar
- 1/2 teaspoon salt
Place ingredients in blender in the order listed. Blend until it becomes a thin batter.
Preheat crepe pan (non-stick recommended) over medium heat.
Place about 1/4 teaspoon of butter in a pan. Melt & spread the butter around.
Pour scant 1/3 cup of the batter into the hot pan. Swirl pan in a circle to spread it around. Crepes should be very thin. Allow to cook until top is done, then flip over to cook on the other side. When finished, place on a plate.
Sweet Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
Combine filling ingredients and mix until smooth.
Homemade Caramel Sauce
- 1 cup unsalted butter
- 2 cups brown sugar, packed
- 1 teaspoon sea salt
- 3/4 cup heavy whipping cream
This is one of those recipes where mise en place is key. Have all your ducks in a row. Be a good scout, always be prepared. Okay, you get the idea.
Melt butter over low heat in a medium-large saucepan. After it is fully melted, stir in brown sugar and salt. Turn heat up to medium to medium-high heat and watch closely.
When the sauce starts to boil and get foamy looking, simmer for about three minutes over medium heat
After simmering, carefully add in the cream.
Stir together and remove from heat. Allow it to cool for a bit. Fresh out of the pan caramel sauce is very hot.
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