Soft, mouthwatering and creamy, pumpkin crepes with maple cream are a maple syrup concentrate with a texture that will envelop all palates.
Maple cream gives a buttery texture, despite containing no dairy products.
Recipes for the whole family
Pumpkin crepes with maple cream
1 hour
Dessert
Medium difficulty
4 servings
Ingredients
For the crepes:
- 150 g of pumpkin pulp
- 100 g of 00 flour
- 20 ml of MapleFarm Pure Maple Syrup – Dark
- A pinch of salt
- 1 pinch of cinnamon powder
- 1 pinch of ginger powder
- 1 pinch of nutmeg powder
- 1 pinch of vanilla powder
- 100 ml of whole milk
- 2 eggs
- 20 g butter + that for the frying pan
For the cream:
- 100 g of MapleFarm Maple Cream
- 200 g of spreadable cheese
- 60 g of cow’s ricotta cheese
- 60 g of powdered sugar
- 10 ml of MapleFarm Pure Maple Syrup – Dark
- cinnamon powder for decoration
Instructions
- Cut the pumpkin into cubes, wrap it with baking paper and bake in the oven at 180°C for 40 minutes.
- Allow to cool. Blend cooked pumpkin with flour, maple syrup, salt, spices, milk, eggs, and previously melted butter.
- Once you have a smooth batter, transfer it to a bowl, cover with plastic wrap and let it rest in the refrigerator.
- In the meantime, prepare the cream: combine all ingredients in a bowl and mix well with electric whips until it forms a thick cream.
- Cover with plastic wrap and let stand about an hour in the refrigerator.
- Heat a low-sided nonstick frying pan (18-20 cm diameter), grease it with butter and pour in a ladleful of batter. Swirl the pan until the batter has covered the entire surface of the pan.
- Cook each crêpe for about 1 minute. When the edges pull away from the pan flip the crêpe over and cook for another minute. Proceed in this way until you run out of batter
- Stuff the crepes with the prepared cream, close them in a crescent shape, and serve decorating them with more cream and a sprinkling of cinnamon powder.
