Pumpkin Pie Crepes, Cheesy Filling & Raspberry Cranberry Sauce
October 27, 2016
Categories: Comfort Food, Desserts, Dairy, Cheese, Fruit, Raspberry, Vegetables, Pumpkin, North American, Budget-Friendly, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Electric Mixer, Hand Mix/Whisk, Refrigerator, Stove Top, Vegetarian, Make it from scratch, Cream Cheese, Kosher Dairy more
"These make an awesome yet, light dessert; and, the best part - you can make everything ahead of time. Crepes are great to make ahead; and, refrigerate or even freeze. Now, they are a bit intimidating; but, really not that hard. The filling is a bit sweet; but, works great with the pumpkin crepes. Prep time does not include time for the batter to rest."
- FOR CREPES
- FOR FILLING
- FOR TOPPING
- Serving Size: 1 (186.2 g)
- Calories 446.1
- Total Fat - 25.9 g
- Saturated Fat - 12.4 g
- Cholesterol - 130.8 mg
- Sodium - 228.1 mg
- Total Carbohydrate - 49.8 g
- Dietary Fiber - 2.1 g
- Sugars - 29 g
- Protein - 8.8 g
- Calcium - 112.8 mg
- Iron - 1 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Nuts ... In the same pan you will making your crepes in; toast the nuts. A dry pan on medium high heat; for 3-4 minutes - just until you can begin to smell them. Then, transfer to plate to cool.
Crepes ... Add all the ingredients to a bowl; and, whisk until smooth and creamy. You can also do this in a blender as well. Make sure to refrigerator the batter at least 1 hour before using. You can even make this the day before. NOTE: Make the crepes ahead of time; and, simply reheat. That, is what I normally do.
To make the crepe - 1. You want to use a small non stick pan (They range from 8-12") I simply use my 8 1/2" saute pan, which works well. 2. Bring the pan to medium - medium low heat; and, add some of the butter until melted - just enough to coat the bottom of the pan. 3. Lift the pan off the heat; and, add about 1 1/2-2 oz of batter (depending on the size of the pan). Swirl it around to cover the bottom. Return to the heat; and cook 30 seconds on the first side - then, flip. Sometimes, you can use your spatula and pull up an edge; and, just use your fingers to flip the crepe. Then, another 10-20 seconds on the second side. YOU are not browning these, just cooking them. Set on a sheet tray lined with parchment or wax paper to cool. Then, you can refrigerate or freeze for later. I like to add a small sheet of parchment or wax paper in between each crepe, so they don't stick.
Filling ... Add the cream cheese to a bowl; and, beat with a hand blender, until light and fluffy, 2-3 minutes. Add the sugar, cinnamon; and, a little cream; just until the consistency is - still thick, but spreadable. Cover and refrigerate until ready to use.
Topping ... You can also make this ahead. It's easy to reheat right in the microwave. Add the preserves and cranberries to a small pot; and, simmer 5 minutes on medium low heat. And the brandy and cook another 3-4 minutes. Let it cool right on the stove with the heat off. Then, transfer to a small jar or container. This can be reheated right before serving.
Finish ... One, you can reheat the crepes right in the microwave which makes this dessert, really quick to prepare. The filling; just let it warm up a bit on the counter. And, as for the sauce; simply reheat in the microwave - just a minute or two as well.
Spread the filling over the warm crepe, top with the pecans; and, fold in half. Then, fold in half again. Plate; and, spoon some of the warm sauce over the crepe. Now, it's ready to serve; however - you can garnish with whipped cream and extra nuts if you want - which I definitely do.
Serve and ENJOY! ... One crepe per person on a small dessert plate. Simple and easy. It's great for a party, because everything is made ahead. Just a few minutes to heat up; and dessert is done! Perfect for a small dinner party.
Tips & Variations
No special items needed.