Pumpkin Crepe Cake
Pumpkin crepe cake: layer after layer of lacy crepes, filled with a fluffy spiced pumpkin pastry cream. A showstopping fall dessert!
Servings: 8 servings
Calories: 385kcal
Ingredients
For the crepes:
- 3 large eggs
- 2 cups milk I used 2%
- 1 1/2 cups all-purpose flour
- 2 tablespoons melted butter
- 1/4 teaspoon kosher salt
For the pumpkin pastry cream:
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 3/4 cups milk
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For the optional garnishes:
- 2 ounces salted caramel sauce
- 1/2 cup cream, whipped softly with 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons toasted pepitas
Instructions
To make the crepes:
- Place the eggs, milk, flour, butter, and salt in a blender and blend until smooth.
- Allow the batter to rest for 20 minutes.
- Heat a non-stick skillet over medium heat.
- Pour in 2 to 3 tablespoons of batter, swirling the pan to coat the bottom evenly with batter.
- Cook until golden brown on the bottom, then flip and cook for an additional 2 to 3 minutes to brown the other side.
- Transfer the cooked crepe to a wire rack to cool, then repeat until you have used all the batter.
To make the pumpkin pastry cream:
- Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
- Add the hot milk to the egg mixture, a little at a time, whisking to combine.
- When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
- Cook the pastry cream, whisking, until thickened.
- Remove from heat and stir in the vanilla.
- Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. (Use the back of a ladle to press the mixture through the sieve.)
- Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours)
- Whip the cream and powdered sugar together until stiff.
- Fold the whipped cream, pumpkin, and spices into the pastry cream.
To assemble the pumpkin crepe cake:
- Place a crepe on a serving platter, and top with about 2 tablespoons of spiced pumpkin pastry cream, spreading it in an even layer.
- Top with another crepe, and repeat until all the crepes and filling have been used.
- Garnish with salted caramel sauce, sweetened whipped cream, cinnamon, and toasted pepitas (optional).
Nutrition
Calories: 385kcal | Carbohydrates: 39g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 191mg | Sodium: 271mg | Potassium: 245mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3235IU | Vitamin C: 0.7mg | Calcium: 153mg | Iron: 2.1mg