Pumpkin Spice Crepes with Maple Cream Cheese Filling and Cranberry Coulis

Pumpkin Spice Crepes with Maple Cream Cheese Filling and Cranberry Coulis ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 large eggs
• 1.5 cups milk
• 1/4 cup pumpkin puree
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 8 oz cream cheese
• 1/4 cup maple syrup
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1.5 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/2 cup orange juice
• 1 tsp orange zest

How to make Pumpkin Spice Crepes with Maple Cream Cheese Filling and Cranberry Coulis

1. Prepare the crepe batter: In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. In a separate bowl, whisk together 2 large eggs, 1.5 cups milk, 1/4 cup pumpkin puree, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract.
2. Gradually add the wet ingredients to the dry ingredients, whisking constantly until the batter is smooth and free of lumps. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flour to fully hydrate, which results in more tender crepes.
3. While the batter chills, make the Maple Cream Cheese Filling: In a medium bowl, beat 8 ounces of softened cream cheese with an electric mixer until smooth. Add 1/4 cup maple syrup, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat until light, fluffy, and well combined. Set aside.
4. Next, prepare the Cranberry Coulis: In a small saucepan, combine 1.5 cups fresh or frozen cranberries, 1/2 cup granulated sugar, and 1/2 cup orange juice. Bring to a simmer over medium heat, stirring occasionally.
5. Cook for 8-10 minutes, or until the cranberries have burst and the sauce has thickened. Remove from heat and stir in 1 teaspoon orange zest. For a smoother coulis, you can carefully blend it with an immersion blender or pass it through a fine-mesh sieve. Let it cool completely.
6. Cook the crepes: Heat a 6-8 inch non-stick crepe pan or skillet over medium-low heat. Lightly brush with a tiny amount of melted butter. Pour about 1/4 cup of crepe batter into the center of the hot pan, tilting and swirling the pan quickly to coat the bottom evenly with a thin layer of batter.
7. Cook for 1-2 minutes per side, until the edges are golden brown and the crepe is lightly cooked through. The first side will usually take longer. Flip the crepe with a thin spatula and cook for another 30-60 seconds. Stack cooked crepes on a plate and cover with a clean towel to keep them warm and pliable.
8. Assemble the crepes: Lay a crepe flat on a clean surface. Spread about 2-3 tablespoons of the maple cream cheese filling evenly over half of the crepe. Fold the crepe in half, then fold it in half again to create a triangular shape.
9. Arrange the filled crepes on serving plates. Spoon the cooled cranberry coulis generously over the crepes. Serve immediately, perhaps with a sprinkle of powdered sugar or a dollop of whipped cream if desired.

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