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Here is today’s entry for the No-Pie Thanksgiving Dessert Contest.
1 1/2 tablespoon butter, melted
1/2 cup pumpkin puree
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 cup milk
1/4 teaspoon ginger powder
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup cake flour
1/2 pint whipping cream
Heat a non-stick skillet over medium heat. Whisk all of the ingredients together except the flour.
Sift the flour into the wet ingredients, then gently whisk to combine. If the batter seems to thick, add a tablespoon of milk. The crepe batter should be thinner than a pancake mix.
Swirl the hot pan while pouring about a 1/4 cup of batter into the center. The crepe should be very thin and distributed over the flat portion of the bottom of the pan. Cook the first side for 1 minute, or until bubbles form throughout the crepe. gently flip the crepe over and cook for another 30 seconds until the center is set.
Keep the crepes under a clean kitchen towel so they don’t dry out. Whip up some whipping cream with a pinch of confectioner’s sugar, to taste.
Fill the crepes with the whipped cream and top with a sprinkle of confectioner’s sugar and cinnamon.