When Deanna Morauski contacted me to share one of her favorite fall and winter recipes on the pages of Inn Cuisine, I jumped at the chance! I've been a huge culinary fan of Deanna's ever since she wowed me with her homemade Panoramic Sugar Easter Eggs. Then, when she let it slip she was also celebrating her culinary feature on Joey Fatone's (remember him from 'N Sync?) new LiveWell Network show My Family Recipe Rocks, I wanted to do everything I could to help. Deanna is a fabulous B&B cook and it is my honor to feature her & her recipe(s) on Inn Cuisine.
Imagine the smooth, mild flavor of pumpkin crepes filled with sweetened cream cheese that's been kissed by a touch of citrus. Delicately wrapped then bundled in two's and three's, now imagine drizzling these crepes with the sweet, caramel flavor of homemade praline sauce. Topped with dollops of homemade whipped cream, you're ready to treat your taste buds and guests to an unriveled savoring of the season.
Deceptively easy to recreate once you get the knack of making crepes down (it's all in the wrist action and quick spreading of batter in a heated, non-stick pan), the rest of this recipe goes together in a snap! While my method of cooking crepes differs from Deanna's, both can be replicated with great success. Simply pick your crepe making method of preference and get ready to ring in the holidays & beyond with the punch of praline & pumpkin in this sweet and flavorful way!
Praline Pumpkin Crepes with Cream Cheese Filling
A "Best of" Inn Cuisine, recipe courtesy The Old Hen B&B, located in Snoqualmie Valley, Washington (just 30 minutes east of Seattle)
PUMPKIN CREPES INGREDIENTS:
- 3/4 cup + 2 tablespoons milk
- 1/4 cup pumpkin puree
- 4 large eggs
- 1 cup flour
- 1 tablespoon pumpkin pie spice
- 2 tablespoons sugar
- 1/2 teaspoon salt
Place ingredients in blender in order listed. Blend until it becomes a lovely, thin, creamy batter.
Turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in pan (optional with a non-stick pan). Melt & spread butter around.
Crepes should be very thin. Allow to cook until top is done, then flip over to cook other side. When finished cooking, place on a plate. Stack crepes. This recipe makes about 8 crepes – depending on the size of your crepe pan.
*note* for my Alternative Method for Cooking Crepes, please see the note at the end of this recipe
- 8 oz. cream cheese, softened
- 2 teaspoons fresh lemon juice
- 1/2 cup sugar
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/2 cup whipping cream
- 3/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans (may substitute chopped walnuts if you prefer)
- 2 cups heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon vanilla extract