It’s a [virtual] pumpkin party, guys! We are 10 days away from Halloween and already knee-deep in pumpkin everything, so we (we being a bunch of super amazing super bloggers that I seriously admire, and me) decided to just go full tilt and bring on the pumpkin en masse. Because let’s face it: pumpkins are the best.
I have a bit of a love affair with crepes. I don’t eat them much during the summer, but as soon as the weather turns cool, I whip out my crepe maker and it basically stays on til spring. I thought what better way to celebrate this pumpkin party and crepe-making season than with a huge serving of pumpkin crepes and a light as air cinnamon ginger cheesecake filling.
Usually when I go out for crepes, I always end up getting a savory crepe. Something filled with a nice sauce, chicken and a ton of veggies. At home I always, always make sweet crepes. I don’t even know if I know how to make a savory crepe. My favorite sweet crepes are my hazelnut crepes. They are nuty and sweet and go well with so many different fillings. These pumpkin crepes, however, really give the hazelnut crepes a run for their money. I love how they still stay so moist, after cooking and have so much flavor in them. The cinnamon ginger cheesecake filling is amazing, but I can eat these crepes all on their own.
I use a crepe maker to make my crepes. It’s basically just a large, flat, and circular griddle. You don’t need one to make crepes though. Any large, shallow skillet will work (for the sake of the recipe, I will just call it a griddle). My biggest tip is to work quickly so the batter has a chance to spread before it gets cooked. A trick I use to do that is to keep the temperature lower than recommended. Usually recipes ask for a temperature of about 400 degrees F (or medium high on a stove), so I keep mine at a medium (or about 300- 350 degrees F).
The crepes you see here are filled with just the cheesecake filling, but I love adding things to it like sliced poached pears or roasted apples for more flavor and texture. Yum.