Adventure #7: Pumpkin Pie Crepes

It's the day after the day after Thanksgiving and I haven't eaten any pumpkin pie yet. What can I do to put a new spin on this holiday favorite? How about some crepes . . . filled with pumpkin pie? Yes, please! Try it out and you will enjoy it!

Pumpkin Pie Crepes

Ingredients:

• For custard filling (courtesy of Taste of Home):
• 1 can (15 ounces) solid-pack pumpkin
• 2 eggs
• 1 cup half-and-half cream
• 2/3 cup packed brown sugar
• 1-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• chopped pecans (my addition, sprinkle into crepe during assembly)
• For crepes (courtesy of Alton Brown):
• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan
• 1 teaspoon pumpkin pie spice (my addition)
• For whipped cream topping:
• 1 package (8 oz) cream cheese
• 1 pint heavy whipping cream
• 1/4 cup (approximately) white sugar
• 1-1/2 teaspoons vanilla extract

Procedure:

1. Begin by mixing the ingredients for the custard filling in a medium saucepan over medium heat. Cook until the filling thickens slightly (it won't get as thick as actual pumpkin pie, but with an extra egg, it might get a little thicker than it did when I made it). When cooked, remove from heat and set it aside to prepare the remaining components of the dish.
2. Mix all of the ingredients for the crepes in a blender until no lumps remain. (Be sure to include both the milk and the water, or the batter will be too thick and will taste a lot like flour. Don't ask me how I know.) Cook crepes by ladling out a small amount of batter into a hot buttered skillet and spreading by tilting the skillet to spread the batter. Each crepe should only take about 20 seconds to cook. As each one is cooked, slide them out of the pan (a nonstick skillet works best) onto a plate with the other crepes.
3. Mix all of the ingredients for the whipped cream topping using a hand mixer on high speed until stiff peaks form. (It might take a little while and there might still be a few little chunks of cream cheese mixed in, but it tastes amazing!)
4. Assemble each crepe by spooning some of the custard into a crepe and sprinkling some chopped pecans onto the custard filling. Fold the sides of the crepe over to form a finished roll (be sure to assemble on the plate you are serving the crepes on. They will fall apart if you try to move them!). A good sized serving is two crepes per person (this recipe should make plenty for a family of five).
5. Pipe whipped topping onto the plated crepes and garnish with a pecan half and a sprig of mint. (To pipe the cream, I just used a plastic bag with the corner cut off.)
6. Serve with bacon and eggs or your favorite breakfast proteins. :)
7. Enjoy!