November is just around the corner and I’m getting my fill of fall flavors, even though it’s still 80 degrees outside. I’m wrapped in a blanket with my hot cup of coffee in my air-conditioned living room with the blinds pulled open so that I can see the colorful forest which lines my backyard.
I recently broke down and bought a crepe pan. We love making crepes, but my cast iron pan doesn’t always make them perfectly round. Although crepes take a little more time since they are made one at a time, they’re so thin and each one only takes a few seconds to cook. You can make several in the same amount of time it would take to make one waffle. Plus, the soft, chewy texture just can’t be beat.
I decided to break in my crepe pan by making a crepe cake—layers upon layers of crepes stacked together with a sweet filling in between. I chose pumpkin to flavor the cake, because, well, do I really need a reason?
Pumpkin crepes filled with pumpkin butter and topped with spiced coconut cream and maple glazed pecans, you guys, this cake screams fall! I hope you give it a try!
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