Pumpkin Crepes with Maple Apple Butter Recipe
How to Make Pumpkin Crepes with Maple Apple Butter
- Steam or microwave the pumpkin until cooked and very soft. Mash with a fork until you haved a smooth pumpkin purée. Set aside to cool.
- Process eggs, butter, sugar, milk, cinnamon, cloves, nutmeg, vanilla and pumpkin purée in food processor until smooth. While processing, add the flour – 1 tablespoon at a time – until well combined. Crepe batter should then be the consistency of thick cream. Pour into a bowl and place in fridge for 30 minutes.
- Meanwhile wash, core and chop the apples and place into a medium-sized saucepan. Stir in cinnamon, cloves, lemon juice, maple syrup and salt. Cover and cook on low heat, stirring occasionally, for 1-2 hours, until apples have softened and reduced. Turn off the heat, remove the lid and let apples cool for at least 15 minutes.
- While apple mixture is cooling, cook your crepes. Heat a medium, non-stick frying pan or crepe pan (base diameter about 20cm) over medium heat. Brush with enough butter to cover base of pan. Add ¼ cup of the crepe batter. Swirl batter around pan to coat and cook on one side until just set. Flip the crepe over and cook for another 15-30 seconds. Turn out onto a paper towel-lined plate. Repeat with remaining butter and batter.
- While crepes are cooking, blend apple mixture with an immersion blender until smooth. If you want to thicken your apple butter, return it to the stove over low heat and let it cook down until it’s reached your desired consistency. Keep maple apple butter warm while you finish making your crepes.
- Serve pumpkin crepes with maple apple butter, dusted with sifted icing mixture and garnished with sliced orange.
Tip: You can make the maple apple butter ahead of time. Cook it up and let cool. Add to an airtight container and keep in fridge for up to a week.