Recipes for the whole family

Soft, mouthwatering and creamy, pumpkin crepes with maple cream are a maple syrup concentrate with a texture that will envelop all palates.
Maple cream gives a buttery texture, despite containing no dairy products.

Pumpkin crepes with maple cream

1 hour

Dessert

Medium difficulty

4 servings

Ingredients

For the crepes:

150 g of pumpkin pulp
100 g of 00 flour
20 ml of MapleFarm Pure Maple Syrup – Dark
A pinch of salt
1 pinch of cinnamon powder
1 pinch of ginger powder
1 pinch of nutmeg powder
1 pinch of vanilla powder
100 ml of whole milk
2 eggs
20 g butter + that for the frying pan

For the cream:

100 g of MapleFarm Maple Cream
200 g of spreadable cheese
60 g of cow’s ricotta cheese
60 g of powdered sugar
10 ml of MapleFarm Pure Maple Syrup – Dark
cinnamon powder for decoration

Instructions

Cut the pumpkin into cubes, wrap it with baking paper and bake in the oven at 180°C for 40 minutes.
Allow to cool. Blend cooked pumpkin with flour, maple syrup, salt, spices, milk, eggs, and previously melted butter.
Once you have a smooth batter, transfer it to a bowl, cover with plastic wrap and let it rest in the refrigerator.
In the meantime, prepare the cream: combine all ingredients in a bowl and mix well with electric whips until it forms a thick cream.
Cover with plastic wrap and let stand about an hour in the refrigerator.
Heat a low-sided nonstick frying pan (18-20 cm diameter), grease it with butter and pour in a ladleful of batter. Swirl the pan until the batter has covered the entire surface of the pan.
Cook each crêpe for about 1 minute. When the edges pull away from the pan flip the crêpe over and cook for another minute. Proceed in this way until you run out of batter
Stuff the crepes with the prepared cream, close them in a crescent shape, and serve decorating them with more cream and a sprinkling of cinnamon powder.