Pumpkin Crepes with Dark Chocolate Sauce

It is October 2nd.

That means in my mind I can give you a pumpkin recipe.

Because, let’s be real, prior to this I just haven’t been emotionally ready.  The weather in San Diego really hasn’t cooled down that much, but we are going to the Bay Area this weekend so will be enjoy some crisp low-70s weather, which makes my heart skip a beat.  Fall, I need you.  There’s just something not quite right about sweating through your tank top while demanding a Grande Pumpkin Spice Latte (with extra whipped cream) at the local Starbucks.

(And there’s definitely something not quite right about a San Diegean ever complaining about the weather, so I apologize for the bad form).

So in honor of October and hopes of soon-to-be cooler weather, I bequeath you this fantastic recipe.  Crepes are one of my favorite dessert items to make.  They are so quick and actually quite difficult to screw up.  Despite being a favorite, crepes are definitely a new to my cooking repertoire.  As in, I had never made any until after we were married.  Because I was waiting on a crepe pan to be gifted from our wedding registry!!  (Because why not?) (( And yes, I was a hoarder of impractice single-use kitchen items even prior to starting a food blog…))

On principle I do understand an aversion to single-use kitchen items, but if you are delving into crepe-making territory I’d still highly recommend getting a crepe pan.  In theory you should be able to use any non-stick frying pan, but I’ve attempted crepes with less than ideal pans with mildly scratched non-stick coating, and the crepes just didn’t turn out well at all.  Hence my crepe pan is ONLY for crepes.  Need to avoid those scratches, people!  Side note- I know there are also some crepe pans that come with a handy little wooden instrument for smoothing the batter.  I don’t use this and don’t find it particularly necessary, but I suppose it might be handy if you were making an extra-large crepe or wanted to have your batter be perfectly smooth and even.So now that I have this lovely little crepe pan, I am a crepe-making wizard (witch?) of sorts.  I’ve made them with lemon, butter and sugar, nutella, and one of my favorites which was Crepes with Rye Whiskey Caramel Sauce.

In honor of “fall” I developed a brand new crepe recipe using pumpkin puree and pumpkin pie spices.  The batter is incredibly easy to make.  Just pop all the ingredients in the blender and give it a whirl until everything combines up nicely.   You might need to scrape down the sides a little bit until it all comes together.  And once it does, let the batter rest for a hot second for optimal crepe creation.

Then fry those crepes up.  I use a ladle to pour about 1/4 cup of crepe batter into the center my pre-heated crepe pan.  Give the pan a little whirl to distribute the batter and let it cook for a minute or two.  Then flip it to cook the other side.Afterwards, drizzle the entire thing with dark chocolate sauce and you have now created the new dessert of my dreams.

What?? Pumpkin with chocolate sauce, you say??  Oh yes… You must trust me.  Have you ever eaten pumpkin bread with chocolate chips??  I swear this flavor combo is the gift of the gods.

Now go, young grasshopper, and create your own pumpkin crepes with dark chocolate sauce.  And happy fall feasting!

Pumpkin Crepes with Dark Chocolate Sauce

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Prep Time 1 hour hr 10 minutes mins

Cook Time 30 minutes mins

Ingredients

  

_Pumpkin Crepe Ingredients_

• 1 cup whole milk
• 1 cup flour
• 4 eggs
• ¾ cup water
• ½ cup pumpkin puree I used Libbeys
• 3 tablespoons sugar
• 3 tablespoons butter melted
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt

_Chocolate Sauce Ingredients_

• 8 oz dark baking chocolate I used Ghiradelli 60%, chopped
• 1 ½ cups whole milk
• 2 tablespoons butter
• ½ teaspoon pure vanilla extract
• ½ teaspoon salt

Instructions

 

To make Pumpkin Crepes

• Combine all pumpkin crepe ingredients in a blender. Puree until smooth. Use spatula as needed to scrape down sides of blender.
• Let rest in the refrigerator for 1 hour.
• Heat a non-stick crepe pan over medium heat. Lift pan off heat slightly. Ladle about 1/4 cup of batter into center, simultaneously tilting the crepe pan to swirl batter evenly over the bottom of the pan in a thin layer.
• Return pan to heat and cook for about 1 minute, or until batter begins to set, then use thin spatula to flip the crepe. Cook for additional 1 minute, or until crepe begins to bubble slightly and is golden brown.
• Repeat until all the batter is used.

To make Chocolate Sauce

• Bring double boiler to temperature over medium heat. Add chocolate and milk to top pan. Stir intermittently until chocolate is fully melted and mixture comes together. It will thicken slightly as it heats up.
• Melt in butter, add vanilla extract, and salt.
• Serve poured over pumpkin crepes.