Pumpkin Crepes with Dark Chocolate Sauce
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.