It's that time again - Holiday Food Blogger Party!! This time its the Halloween edition and I made these insanely yummy Chocolate Crepes with Spiced Pumpkin Butter Filling and a Maple Pecan Syrup. Decadent sounding, easy to make and surprisingly not overly sweet, but so so good!
This Halloween post almost didn't happen. And not just mine, the entire group post. We were convinced that there was a curse over our recipes. Maybe some sort of Halloween ghost playing tricks on us. Such as the ghost of recipe ruin, or the ghost of photography mishaps, either way we were all having issues of sorts and almost threw in the towel. But we all finally got it all together to bring to you these amazing recipes from this incredibly talented group of bloggers
1. Butterfinger Bark from Jen's Favorite Cookies
2. Chocolate Pumpkin Spice Cut-Out Cookies from Created by Diane
3. Chocolate Crepes with Pumpkin Butter Filling and Spiced Maple Pecan Syrup from Pineapple and Coconut
4. Vampire Delight Martini from Magnolia Days
5. Pumpkin Spice Kiss Cookie Cups from Chocolate Moosey
6. Rice Krispie Candy Corn from That Skinny Chick Can Bake
7. Chocolate Peanut Butter Halloween Puppy Chow from Messy Baker
8. Homemade Sour Patch Kids from What Smells So Good
9. Reese's PB&C Pretzel Crust Pie from Hungry Couple NYC
10. Chocolate Pumpkin Layer Cake from Gotta Get Baked
11. Pumpkin Rice Krispie Treats from Girl in the Little Red Kitchen
12. Pumpkin Cheesecake Swirl Brownies from Crumb Blog
13. Pumpkin Pie Fudge from Juanita's Cocina
Doesn't everything look amazing??
Photobomb by my kid's Halloween kitty decoration. So my issue with these wasn't the recipes ( I have actually made all the individual components before but never combined together like this) so I knew they were solid recipes. Mine was I was running out of time to get it made and photographed. I have recently started playing tennis again and I signed up for this amazing deal for $30 for a month of clinics at the place where my kiddo takes lessons and the classes are normally $15. Sweet deal. So I have been taking advantage and playing a TON lately. Like daily. I have been a life long athlete so this is bringing my competitive in sports side back and I am considering joining a league to compete again. Also my parents were just in town and my mom has played tennis for like 200 years so we played a few times. I think I played like 7 times in 5 days last week. My right arm was a little sore. Thankfully I have my camera on a tripod. So my rekindled love for a sport has been taking up a lot of time that was normally food blogging time.
With all this recent time away from my house and kitchen I realized the middle of October flew up on me from out of nowhere and it was time to get cracking. One of the things I like about recipes like these is several components can be made ahead of time. Like the pumpkin butter. Which I have to remind myself to stay out of or else there wouldn't be any left for the crepes. I had to hide it from myself. Like that ever works...
The other issue right now is each day is getting shorter and shorter and I can't procrastinate on making recipes and waiting to take pics until later in the day when I know the light will still be ok. I have to scramble to get pics done at 3- 4 pm now instead of 6:30-7. Besides I am busy playing tennis at 6. Then there is that whole I have two little kids and a husband I feed and take care of. And a house I suck at cleaning. One day I will clean it. Maybe. I seem to like being crazy busy.
I do have to say this was the first time I added in whipped cream to the pumpkin butter and while I don't normally make a recipe once and then blog it, I took a chance and made it and loved it. Its like a pumpkin butter mousse almost. So I highly recommend doing this. And eating it by the spoonful. But not too much or else you won't have enough to fill the crepes.
For the crepes
- 8 ounces milk
- 8 ounces eggs
- 4 ouces flour
- 1 ½ ounce cocoa powder
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
For the Pumpkin Butter
- 1- 15 ounce can of organic pumpkin puree ) about 1 ½ cups)
- ½ c apple juice or cider
- ⅓ c honey or maple syrup
- 1 teaspoon each ground nutmeg, cinnamon, allspice
- ½ teaspoon ginger, cardamom
- ⅛ teaspoon mace, cloves
- 1 c heavy cream
For the Maple Pecan Syrup
- ⅔ c pecans
- ½ teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
- 4 tablespoon Butter
- ⅔ c Maple Syrup
Make the Pumpkin Butter. Combine all the ingredients except the heavy cream in a sauce pan and stir to combine. Let cook about 8 minutes while stirring to thicken and cook down a little. Taste and add more honey or maple syrup or spices if desired. Let cool completely. Keep chilled until ready to use. This can be made several days ahead of time. Once ready to use, whip the heavy cream until stiff peaks form and then fold into the pumpkin butter until all white streaks are gone. Taste and if you desire a sweeter filling add more honey or maple syrup.
For the Crepes
- Combine all the ingredients in a blender and blend on low until well mixed. Let sit in the refrigerator at least an hour up to overnight to settle the bubbles. Bring to room temp before making the crepes and stir very slowly. Heat a crepe pan and add either a little butter or coconut oil to keep the crepe from sticking. Pour in a scant ⅓ c batter with one hand while holding on the handle of the pan with the other to swirl the batter around in a thin layer. Cook for about 1-2 minutes until the crèpe is set, using a long offset cake spatula carefully flip the crepe and cook another 30 seconds. Transfer to a plate. Repeat with remaining batter until all the crepes are done and have each crepe separated by a piece of wax paper to keep them from sticking together.
For the syrup
- Lightly toast the pecans in sauté pan over low heat being careful not to burn. Once cool enough to handle roughly chop them. In a sauce pan add the butter and melt over medium heat. Add the toasted pecans and spices and stir then add the syrup and bring to a boil. Boil for 2-3 minutes until starting to thicken. Let cool slightly before serving
- Take one crepe and spoon about ⅓ cup filling down the middle and then roll the crepe up and place seam side down on a plate. Top with a dollop of the pumpkin butter and spoon a few teaspoons of the syrup on top. Serve immediately.
So whether you want to eat two crepes or one...
You are for sure going to to have an amazing breakfast/snack/dessert or whatever meal you want to eat this at. Happy Halloween!!!