Friday, September 2, 2011

Wishing for Fall

After living through 60+ days over 100 here in Dallas, I am definitely wishing it was fall already!

The crisp cool air, the smell of fresh pumpkin pie in the oven, trees changing colors, soup cooking on the stove, hockey and football seasons starting, sweatshirts to keep warm and the sight of pumpkins of every corner! Oh how I long for the fall favorite season of the year!

I love decorating everything in warms oranges, yellows, maroons and browns, baking up a storm, crafting new Halloween and Thanksgiving goodies...I mean what more could a girl ask for! But alas it is not that time of the year yet (supposedly we are only going to have a HIGH of 87 on Monday! 87?!). So to kill time I made so really scrumptious pumpkin pie crepes!

Now perhaps you are asking yourself what a crepe is. Well, are you? Well either way I'm going to tell you what it is!

A crepe is french in origin and is basically a thin pancake. They can be sweet or savory in nature but are all around delicious.

You make a runny pancake like batter (recipe below), quickly pour it into a hot pan and swirl it around to coat the bottom. These cook fast so move quickly! I didn't have time to get pics of that part but here is my stack of crepes on the plate when I was done :) They look nice, yes?

My Favorite Crepe Recipes:

5 eggs
3 tbsp sugar
1 tsp vanilla
1/4 tsp almond extract (I like a little almond extract in everything so feel free to nix this from your crepes. Go on...I won't be offended... just do it.. no one is judging you I promise!)
2 C flour (Best if sifted so you get a really smooth batter)
1 1/2 C milk (1-2% works best- nothing too light or heavy)
1 C water (or extra milk)

Mix in a medium mixing bowl with a whisk OR if you need a reason to get a new item from Pampered Chef, I think this is a pretty good time for that. This whisk is extremely deserving of your hard earned money especially since it is only $4.00!

While you are whisking heat up your desired pan. Small to medium sized is best unless you really feel the need to have a crepe that's bigger than your head..which strangely I'm okay with ;-) You'll understand once you finish this recipe! I use a non-stick pan but if you do not have one just coat with cooking spray or melt some butter on that baby.

NOW the fun can begin, start pouring the crepe mix into the pan, doing your best to swirl as you pour. This should just coat the pan, you don't want it too thick. Don't be discouraged if it takes a few times to get the hang of crepe making. This makes a pretty big batch of them so just plug away until you use up all the batter.

Prior to making the crepes you should go ahead and make a crustless pumpkin pie so it can get in the oven and get your house smelling yummy, plus it needs time to cook down a bit.

Pumpkin Pie Recipe:

4 C sugar
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
2 large eggs
15 oz canned pumpkin (pure pumpkin, not pumpkin pie filling but if you accidentally do buy it that's okay too! Just cut the pumpkin pie spice in half!)
12 oz evaporated milk
  1. Preheat oven to 425 F.
  2. In a large bowl, beat eggs.
  3. Stir in sugar, salt, and pumpkin pie spice.
  4. Mix in pumpkin.
  5. Mix in evaporated milk.
  6. Pour into a 9" pie plate or small square baking pan. (No crust needed)
  7. Bake for 15 minutes.
  8. Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
  9. Remove from oven and leave on counter while you dance around the kitchen making crepes, cleaning or whatever you happen to be doing :)
Once this is cool enough to handle with out pot holders use a small knife to score the pie up a bit and dump the pie into a bowl. Since I have a kitchen aid now, I just dropped it in there and turned the speed up to medium. I beat it (pardon this interuption for a musical interlude: beeeeeat it, just beat it! Sorry couldn't resist a little MJ) for maybe 2-3 minutes until it was smooth. Then I tossed it into a piping bag with a big open end.

Here are a few pics of the process:

Crepes in place to fill with the pie mixture

Pie in the piping bag

Sorry kids but this next step is going to look a little...gross...kind of like dog poo but it'll be great in the end. I PROMISE!

Pipe some pie into the crepe. I piped mine in the middle so that I could roll it up and fold over the ends so none of that delectable pie could escape. You can also pipe it straight down the middle and make a pumpkin pie burrito of goodness. Your choice!

Guess I like the poo swirl look..

If you choose to do it like moi, I suggest you place the folded side down to hold it in place. The Waddles Family agrees- see:

This is a dessert best topped with a heavy dollop of whip cream and a sprinkling of the pumpkin pie spice you bought!

Again see the drool inducing sample below:

And there you have it ladies and gents, PUMPKIN PIE CREPES! Serve warm or cool, they are good either way.

Rinse and repeat with the 50 other crepes you have and then you can devour about half  ;)

No need to thank me. (But go ahead- thank me or leave comments. I like comments and so do the penguins!)

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