Pumpkin Pie Crepes, Cheesy Filling & Raspberry Cranberry Sauce
Recipe: #25112
October 27, 2016
Categories: Desserts, Cheese, Raspberry, Pumpkin Romantic Dinner, Vegetarian, 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."
Ingredients
- FOR CREPES
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- FOR FILLING
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- FOR TOPPING
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- Garnish
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Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
No special items needed.