Ingredients Needed for Deep Fried Pumpkin Filled Crepes
For the cookie mixture:
7 ounces of cookie
¼ cup sugar
1 tablespoon cinnamon
For the crepes:
1 ½ cups of flour
¼ cup sugar
1 tablespoon vanilla extract
¼ cup melted butter
1 cup milk
For the pumpkin mixture:
7 ounces of baked sugar pie pumpkin
4 ounces of butter
4 ounces of pecan nut, crumbled
For the egg wash:
2 tablespoons of milk
For making the crepes:
12 tablespoons of peanut and cocoa spread
1 cup flour for coating
How to Cook Deep Fried Pumpkin Filled Crepes
- For the cookie mixture:
Add the cookies, sugar, and cinnamon to a blender and blend.
- For the crepes:
Strain the flour into a bowl, add the sugar and whisk. Add the eggs, vanilla extract, and melted butter and start whisking again. Gradually add the milk in the process. Season with salt and set aside.
- For the pumpkin mixture:
Add the baked pumpkin, butter, and pecans to a bowl and mix them using a fork. Set aside.
- For the egg wash:
Add the eggs and milk to a smaller bowl and mix them. Set aside.
- For making the crepes:
Heat 0.5 tablespoon vegetable oil in a skillet over low heat, add 1/4 cup of crepe mixture and cook both sides until golden brown.
- Place the crepe on the work surface, spread 2 tablespoons of pumpkin mixture and 1 tablespoon of peanut butter and cocoa spread on one half, flip the lateral sides inside, then roll them.
- Do this for the remaining crepes. We’ve got 12 of them in total.
- Add the flour, egg wash, and cookie mixture, each onto a smaller oblong tray plate. Coat each pancake with flour, egg wash, and cookie mixture.
- Fill a bigger sauce pan halfway with vegetable oil and heat it over medium heat. Deep fry the crepes both sides until golden brown.