Pumpkin Crepes Filling and Sauce

Amazing autumn breakfast!!

Make a batch of buckwheat crepe mix (recipe in another post).

For filling:

3/4 cup pumpkin puree
3 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

1/2 teaspoon vanilla

Mix together and warm up on stove.

For Sauce to go on top of the crepes:

3/4 cup unsalted butter
1 cup sugar
1/4 cup water
4 tablespoons pumpkin puree
2 tablespoons maple syrup
1/4 teaspoon cinnamon

1 teaspoon

Melt butter in a skillet over low heat. Stir in remaining ingredients, whisking until smooth and sugar dissolves. Sauce may be made in advance and reheated gently.

To Assemble Crepes:

Spread each crepe with a very thin layer of pumpkin puree, about 2 teaspoons.
Fold crepe in half and then half again, which would result in a sort of quarter pie.

Pour sauce on top and enjoy heaven!

Buckwheat Crepes

Crepes are my favorite foot to make - we have them for Breakfast (pumpkin filled), lunch & dinner (cheeze, potato, and tomatoes, etc), and dessert (strawberry filled). They are so versatile and fun to make. This is one of my favorite recipes.

From David Lebovitz's Site:

2 cups whole milk
1 tablespoon sucanat
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour (I grind my buckwheat into a flour)
3/4 cup all-purpose flour
3 large eggs

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.