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Pumpkin Spice Crèpes with Pumpkin Seed Brittle
Ingredients
- Crèpe batter: (crèpe pan)
- 4 large eggs
- 2 1/3 cup whole milk
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 1/3 cup all-purpose flour
- ½ teaspoon kosher salt
- 4 tablespoons butter, melted
Pumpkin seed brittle (nonstick sauce pan)
- 1 cup sugar
- ½ cup light corn syrup
- 1 cup raw shelled pumpkin seeds (pepitas)
- 2 tablespoons unsalted butter
- 1teaspoon kosher salt
- ¾ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon flaky sea salt
Crepe Batter
- Blend eggs, milk, sugar and vanilla in blender until frothy liquid forms. Add flour and salt, blend until just combined. Cover and chill for 1 hour, or overnight.
- Heat a nonstick pan, and coat with butter or cooking spray, ladle 2 oz, or ¼ c into skillet and swirl to coat bottom. Cook until bubbles form and edges are golden (3 or so minutes).
- Flip and cook for 30 more seconds.
- Fill with pumpkin butter or your favorite topping. Use half the amount of batter to make mini versions.
Pumpkin Seed Brittle
- Bring sugar, corn syrup and 3 Tablespoons of water to boil in saucepot over medium heat, stirring until sugar dissolves. Cook until a thermometer reads 290 degrees (3-4 minutes). Stir in butter, pumpkin seeds, and salt, whisk until light brown, and thermometer reaches 305 degrees.
- Stir in cinnamon and baking soda, Be careful, mixture will bubble. Pour onto baking sheet with parchment and nonstick spray (or silicone mat).
- Spread evenly with rubber spatula, sprinkle with salt and let cool. Will keep for one week.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/