Praline Pumpkin Crepes with Cream Cheese Filling

These are the delicious crepes that I served at Thanksgiving breakfast this year.  Thanks to Aunt Pat who stood at the stove pouring crepe after crepe.  We had these plus regular crepes with all kinds of berries and cream cheese fillings, etc.  We also served sausage strata which was a good combo of sweet and savory for the meal.


The Old Hen B& B's Praline Pumpkin Crepes with Cream Cheese Filling



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
CREAM CHEESE FILLING:
8 oz. cream cheese, softened
2 teaspoons fresh lemon juice
1/2 cup sugar
Blend all cream cheese filling ingredients together well. Spread cream cheese filling onto each crepe and roll.
　
　
PRALINE SAUCE:
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
Melt butter on medium-low heat, watching closely so it does not burn. After melting butter, add sugars. Whisk together and let simmer on medium-low heat until it gets foamy. Let cook this way for about 4 minutes. Stir in cream, salt and vanilla. Stir in pecans. Drizzle over crepes.

WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup of powdered sugar
1 teaspoon vanilla extract
To make whipped cream, whip heavy cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and vanilla and mix again until it has stiff peaks. Place in a large decorating bag with a large border tip. Decorate top of crepes by making a lovely border down the middle with whipped cream. If desired, sprinkle finished crepes with pumpkin spice and powdered sugar.
*Alternative Method for Cooking Crepes
Prepare batter as listed above, blending until smooth. Heat a non-stick skillet over medium-high heat until pan is quite hot. Pour in about 3 tablespoons of batter all at once, then very quickly (using a sharp, decisive wrist movement) tilt the pan in circles until the batter spreads out evenly, forming a crepe. Return pan to heat and cook crepe until lightly brown, no longer than about 30-45 seconds; then flip and cook crepe on opposite side another 10-15 seconds. Repeat, using up the rest of the batter. As you finish, stack crepes between sheets of parchment or waxed paper to prevent sticking.