Pumpkin Spice Crèpes with Pumpkin Seed Brittle September 28, 2021 by Jill Foucre Leave a Comment Pumpkin Spice Crèpes with Pumpkin Seed Brittle 2021-09-28 17:40:59 Print 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/