Pumpkin Cranberry Crepes

• Pumpkin Filling and Crepes
• Filling
• 2 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 1 ounce bourbon or whiskey
• 1/2 cup heavy (whipping) cream
• 3/4 cup canned pure pumpkin
• 1 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• Sweet Crepes
• 1 cup all purpose flour
• 1 pinch salt
• 1 1/2 cups whole milk
• 1 large egg
• 1 egg yolk
• 2 tablespoons unsalted butter, melted
• Cranberry Topping and Pumpkin Seed Brittle
• Cranberry Topping
• 1/3 cup orange juice
• 2 teaspoons corn starch
• 1/2 cup sugar
• 1 pinch salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 12 ounces cranberries, whole (fresh)
• Pumpkin Seed Brittle
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 cup pumpkin seeds (roasted kernels)

1. Filling
2. In a medium sauce pan melt the butter over low heat. Add the brown sugar, maple syrup and salt increasing the heat to medium. Stir the mixture until the sugar is dissolved and bring to a boil. While stirring the mixture cook for 4-5 minutes. Remove the pot from the heat. Carefully add the bourbon and then the cream which will cause the mixture to react violently. Whisk the mixture until you have a smooth consistency.
3. Add the remaining ingredients to the mixture and stir into the mixture until well blended. Set aside.
4. Sweet Crepes
5. Sift the flour into a small bowl. Whisk in the salt.
6. Pour the flour mixture into a food processor and the remaining ingredients. Pulse the mixture until well blended. Remove the bowl and pour the mixture through a fine strainer into a medium bowl. Stir the liquid with a spatula until only solids remain in the mesh. Discard the solids.
7. Cover and place the bowl in the refrigerator for at least one hour overnight recommended).
8. Heat a crepe pan or small skillet (6 inch) over medium-high heat. Lightly brush the pan with butter. Pour about 1 1/2 ounces of mixture from a ladle into the pan swirling the mixture to coat the pan. Cook 30 to 45 seconds and then flip quickly with a spatula. Cook another 30 seconds.
9. Remove the crepe to a plate with wax paper. Repeat the process layering each with another piece of wax paper. Set crepes aside.
10. Cranberry Topping
11. In a medium sauce pan whisk the orange juice and cornstarch together until the cornstarch is completely dissolved. Add the sugar, salt, cinnamon, and ground cloves and stir over a medium heat until the sugar mixture comes to a boil. Add the cranberries and cook for 4 minutes while gently stirring the mixture, being careful not to crush the cranberries. Remove from heat and allow to cool and thicken.
12. Pumpkin Seed Brittle
13. In a medium saucepan whisk in the sugar, cinnamon and vanilla. Cook the mixture for 1 minute over medium heat and then add the seeds. Stir the mixture for another 4 minutes until the the seeds are coated and the mixture is a stick amber color. Remove from heat and pour onto a baking sheet. Allow to cool. Break the cooled mixture into small pieces.
14. Assembly
15. Take one crepe and spoon one to two tablespoons of the pumpkin mixture on one side spreading it evenly with a spatula. Fold crepe over and place on a plate with the fold underneath. Repeat again and nestle the crepe next to the other. Spoon the cranberry mixture on top and garnish with the brittle and a dusting of icing sugar.
16. Note you can warm both the pumpkin and cranberry mixtures if you prefer a warm crepe or alternatively warm in the oven. The cranberry mixture warmed will provide a pleasant aroma.

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Taken from food52.com/recipes/7700-pumpkin-cranberry-crepes (may not work)