Tuesday, October 29, 2013

Chocolate Pumpkin Crepes

Chocolate Pumpkin Crepes

It's sweet tooth time and while these Chocolate Pumpkin Crepes might look a bit intimating to make, they really aren't!  You'll need to trust me on this one.  And if you like pumpkin pie, you've come to the right place.

I've seen many recipes that use a cream cheese based filling but this is actually baked pie filling. Read this through and then continue reading about a tip to make this even easier!

Chocolate Pumpkin Crepes

by Deb Attinella

Ingredients (8 crepes)
    For the Filling
    • 1/2 cup sugar
    • 2 teaspoon pumpkin pie spice
    • 2 eggs
    • 1 (15 ounce) can pumpkin
    • 1 (12 ounce) can low fat evaporated milk
    For the Crepes
    • 3/4 cup milk
    • 2 eggs
    • 3/4 cup all-purpose flour
    • 2 tablespoons unsweetened cocoa powder
    • 2 tablespoons granulated sugar
    • 1/2 teaspoon vanilla
    • pinch salt
    • Melted butter, for brushing the pan
    • Caramel sauce
    • Whipped cream
    For the filling
    1. Preheat oven to 425°F.
    2. In a bowl, beat eggs until mixed well then stir in sugar, salt, pumpkin pie spice, pumpkin and evaporated milk.
    3. Pour into 9″ pie plate and bake for 15 minutes then reduce the heat to 350°F and bake for another 45 minutes. Use your cake tester comes out clean to make sure it’s done.
    4. Remove from oven and leave on counter for at least one hour; once it has cooled, scoop the entire pie into a bowl and whisk filling until it is is very smooth
    For the Crepes
    1. In a large bowl whisk together the milk, eggs, flour, cocoa powder, sugar, vanilla and salt on medium speed until smooth. Place in refrigerator for 30 minutes.
    2. Heat a 10-inch nonstick skillet over medium heat then lightly brush with melted butter. Ladle about a 1/4-cupful of batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until top is set and bottom is golden, about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, brushing on more butter as needed. Let crepes cool slightly.
    3. Place pumpkin filling in crepe and roll up and if desired, top with caramel and whipped cream.
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    Now - the easy part, you could buy a pumpkin pie and scoop out the filling!  It might even be cost comparable to buying all the ingredients - either way, I'm sure you will love it.  A drizzle of caramel sauce with whipped cream jazzes them up a bit!

    Chocolate Pumpkin Crepes | Cooking on the Front Burner #crepes

    The key to making the crepes, is having a non-stick pan and let it heat up over medium heat until it is hot but not so hot that the butter is sizzling.  And when you pour the batter in the pan, be sure to swirl it around quick. 

    Chocolate Pumpkin Crepes | Cooking on the Front Burner #dessert #pumpkin #crepes

    So are you going to run out and get what you need to make these?  Please do and for more inspiration here is another post from earlier this year - Strawberry and Nutella Crepes

    Nutella and Strawberry Crepes | Cooking on the Front Burner #crepes #nutella

    And last but not least - I have a contributor post at White Lights on Wednesday - be sure to stop by.  I'll give you a clue - it has 8 legs and smaller than a bread box!


    1. Very pretty presentation. They look a bit like cannolis! I love crepes.

      Louisa @ My Family & Abruzzo

    2. These crepes look fantastic! I bet the pumpkin and chocolate pair well together in these!

    3. i really love crepes! And these look truly Delicious!

    4. Great photos! I love just about anything with pumpkin, these sound yummy :)

    5. These look so decadent. What a great idea putting pumpkin and chocolate together this way. Thanks for sharing. Pinning :)

    6. Oh wow, Deb! How fancy! I love chocolate and pumpkin together but wouldn't have thought of this recipe. Judging by the photos, I'm sure it was delicious!

    7. Not only do these look super delish, but you took such beautiful pics as well. I'd love to have these crepes for breakfast anytime! x

    8. What a fabulous dessert!!
      I've never eaten such crepes and I'd looooooooooooove to
      These crepes look absolutely fantastic and super tasty :)

    9. Ok .. first off, let me say how much I absolutely love that you used actual pumpkin pie to fill these :) Of course, pair it with chocolate and I'm sure it just takes it to a whole new level! Love this recipe, Deb! Pinned! Thanks so much for sharing at this week's Freedom Fridays - I hope you'll join us again week! :)

    10. Such an original and seasonally good recipe. Thanks for sharing it with us on foodie friday.

    11. What a creative recipe! It's looks absolutely delicious - I've never tried chocolate with pumpkin, but it sounds pretty great.

    12. This may be on my Thanksgiving menu.... or maybe even today's menu. Wonderful! Found you at Wednesday's What's Its.

      Lori's Culinary Creations

    13. Deb, you're killing me (with awesome)! These look like my every breakfast dream come true :)

    14. Chocolate crepes!! And pumpkin... to die for :o)!! yum! Thanks so much for linking up to the Tasteful Tuesday party! You were featured today! I've tweeted, pined, shared on FB and G+ ... Would love for you to share on you favorite social media as well. Emily
      ps, did I already ask you what you use to make your recipes printable..

    15. I've never made crepes, but I'm thinking I should try these pumpkin ones!

    16. HELLO!! These look amazing, Deb!!!!!


    Thanks for taking the time to leave a comment! I appreciate you stopping by! Have a great day!