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
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
For the Crepes
- 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
- 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.
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!
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.
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
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!