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Cinnamon Crepes with Pumpkin Mousse and Graham Crumble recipe

Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble

This recipe for Cinnamon Crepes with PumpkinMousse and Graham Crust Crumble is a fun (and elegant) tastytwist on the traditional pumpkin pie.

Recipe: Cinnamon Crepes with
Pumpkin Mousse and Graham Crumble

For Pumpkin Mousse:1 (15-ounce) can LIBBY’S® 100% PurePumpkin3/4 cup granulated sugar4 egg yolks2 teaspoons vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/8 teaspoon fresh grated nutmeg1/4 teaspoon ground cloves1 cup heavy whipping cream, chilled2 teaspoons powdered gelatin2 tablespoons cold waterFor Cinnamon Crepes:1/3 cup plus 1 tablespoon cake flour1/3 cup plus 1 tablespoon all-purposeflour1/2 teaspoon ground cinnamon2 tablespoons granulated sugar2 whole eggs2 egg yolks4 tablespoons unsalted butter, meltedand cooled1 teaspoon vanilla extract1 cup milkFor Graham Crumble:1/2 cup graham cracker crumbs3 tablespoons sugar3 tablespoons melted butterWhipped cream for garnish

  • For Pumpkin Mousse: In a large bowl whisktogether the pumpkin, sugar, egg yolks, vanilla, and spices.Place the bowl over a pot filled with one inch of simmering waterand whisk, or blend with a hand mixer, until the mixture reaches140°F (60°C)and has thickened slightly. Chill the mixturein an ice bath until cold.
  • While the pumpkin chills mix the powderedgelatin with the cold water and let stand ten minutes. Once bloomedheat the gelatin for 10 seconds in the microwave to melt. Allowto cool to room temperature.
  • Once the gelatin has cooled pour the heavywhipping cream in a medium bowl. Whip until the cream thickensthen gradually pour in the melted gelatin. Whip until soft peaksform. Working in three batches, fold the whipped cream into thechilled pumpkin mixture. Once completely mixed cover and chillfor at least two hours, or overnight.
  • While the mousse chills prepare the crepebatter.
  • For Cinnamon Crepes: In a medium bowlwhisk the eggs and egg yolks until slightly frothy. Add the meltedbutter and whisk to mix.
  • In a small saucepan scald the milk overmedium heat.
  • In a separate bowl combine both the flours,cinnamon and sugar.
  • Temper the egg mixture with the hot milk,then whisk the remaining hot milk into the egg mixture. Workingin three batches, whisk the flour mixture into the eggs and milk,making sure the first addition is thoroughly combined beforeadding the next. If small lumps remain strain, then cover andrefrigerate for at least thirty minutes.
  • After the batter has chilled, place an8-inch non-stick omelet, saute, or crepe pan over medium heatand spray it lightly with non-stick cooking spray.
  • Pour 1 1/2 ounces (about 1/4 cup) of batterinto the center of the hot pan and immediately swirl until thebatter coats the bottom of the pan evenly. Cook until the edgesrelease from the pan and the crepe slides easily when the panis shaken, about one minute. Flip the crepe, or turn with a rubberspatula, and cook for 30 seconds to 1 minute on the second side.
  • Remove to a plate and stack the cookedcrepes between layers of parchment or wax paper. Cool to roomtemperature. If you are planning to hold for longer than a fewhours seal the crepes, between the parchment paper, in a ziptop bag and keep chilled.
  • While the crepes cool prepare the grahamcrumble.
  • For Graham Crumble: Heat the oven to 350°F(175°C) and line a small baking sheet with parchment paper.In a small bowl combine the graham cracker crumbs, melted butterand sugar until the mixture resembles wet sand. Pour the mixtureonto the parchment lined sheet pan and press to compact the mixture.Bake for 10 minutes then cool completely. Gently crumble thegraham with a fork.
  • To assemble the crepes spoon 1/2 cup ofthe pumpkin mousse into 1/4 of the crepe. Fold the crepe in half,and in half again. Top with whipped cream and graham crumble.

    Makes 5 to 10 servings.

    Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.


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