Pumpkin and Chocolate Mousse Crepes
Prep time: 
Cook time: 
Total time: 
Serves: 10 crepes
  • 1 cup flour
  • ⅛ cup sugar
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • Pinch of nutmeg
  • ½ cup + 2 tablespoons almond milk
  • ½ cup water
  • 2 tablespoons coconut oil, melted
  • 2 eggs
Whipped Cream
  • 1½ cups heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
Pumpkin Cream
  • 7 ounces pumpkin puree
  • ¼ cup powdered sugar
  • ½ teaspoon cinnamon
  • Pinch of nutmeg
  • ¾ cup whipped cream
Chocolate Mousse
  • ½ cup semi-sweet chocolate chips
  • 1 eggs
  • ⅓ cup + 1 tablespoon sugar
  • ¾ cup whipped cream
  1. Whisk flour, sugar, salt. cinnamon and nutmeg together in a medium bowl. In another small bowl, whisk eggs, milk, water and coconut oil. Add to flour, whisk vigorously just until combined. Let the batter sit for five minutes.
  2. Heat a medium non-stick skillet to a medium-high heat. Using a ΒΌ measuring cup, scoop the batter out. With one hand take the skillet off the heat and working quickly, pour the batter into pan while tilting in a circular motion, letting the batter coat the entire skillet. If there are a few gaps, just fill them in with a little bit of batter.
  3. Once the edges become slightly crisp and golden brown after about 45 seconds, flip and cook another 20-30 seconds until golden brown.
  4. Repeat for remaining crepes.
Whipped Cream:
  1. In the bottom of a standing mixer fit with the whisk attachment, whip cream until medium peaks form. Add sugar and vanilla, whip just until combined. Keep chilled until you need to use.
Pumpkin Cream:
  1. Whisk pumpkin, powdered sugar, cinnamon and nutmeg together. Use a spatula to gently fold in the whipped cream, chill in the fridge until ready to assemble.
Chocolate Mousse:
  1. In a microwave safe bowl, add chocolate. Microwave in 25-second intervals, stirring in between each interval, until chocolate is almost melted. Once chocolate has just a few pieces left, stir until completely melted. (The heat of the bowl will finish melting the chocolate.)
  2. In a small saucepan, whisk sugar and egg together. Turn the heat down to low, and while stirring almost constantly, heat the mixture up until the sugar has melted and the mixture is hot. It should coat the back of a spoon without dripping down. Remove from heat and add chocolate, stir until combined. Cool to room temperature.
  3. Gently fold in whipped cream until combined. Chill until ready for assembly.
To assemble:
  1. Spread ¼ cup of pumpkin filling over crepe. Fold in half, spread with two tablespoons of chocolate mousse. Fold in half again. Serve with remaining whipped cream.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/pumpkin-and-chocolate-mousse-crepes/