Pumpkin Crepe Cake
with 2018 Viognier
You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.
This recipe was originally paired with our 2018 Viognier which is not longer available, but try this dessert with our 2019 Viognier.
Recipe and Printing
For the crepes:
- 3 large eggs
- 2 cups whole milk
- 1 1/2 cups all-purpose flour
- 2 Tbsp melted butter
- 1/4 tsp kosher salt
For the pumpkin pastry cream:
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 1/4 tsp kosher salt
- 3/4 cups milk
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1 Tbsp powdered sugar
- 1/2 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
For optional garnishes:
- 2 ounces salted caramel sauce
- 1/2 cup cream, whipped softly with 2 Tbsp. powered sugar
- 1/2 tsp ground cinnamon
- 2 Tbsp toasted pepitas
To make the crepes:
- Place the eggs, milk, flour, butter, and salt in a blender and blend until smooth.
- Allow the batter to rest for 20 minutes.
- Heat a non-stick skillet over medium heat.
- Pour in 2 to 3 tablespoons of batter, swirling the pan to cook for an additional 2 to 3 minutes to brown the other side.
- Transfer the cooked crepe to a wire rack to cool, then repeat until you have used all the batter.
To make the pumpkin pastry cream:
- Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
- Add the hot milk to the egg mixture, a little at a time, whisking to combine.
- When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
- Cook the pastry cream, whisking, until thickened.
- Remove from heat and stir in the vanilla.
- Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. (Use the back of a ladle to press the mixture through the sieve.)
- Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool. (about 2 hours).
- Whip the cream and powdered sugar together until stiff.
- Fold the whipped cream, pumpkin, and spices into the pastry cream.
To assemble the pumpkin crepe cake:
- Place a crepe on a serving platter, and top with about 2 tablespoons of spiced pumpkin pastry cream, spreading it in an even layer.
- Top with another crepe, and repeat until all the crepes and filling have been used.
- Drizzle caramel sauce on every other layer and over the top.
- Garnish with salted caramel sauce, sweetened whipped cream, cinnamon, and toasted pepitas (optional).
Nutritional information is provided as a courtesy and should not be construed as a guarantee.
Now you have the recipe. Don’t forget to buy the wine.
This recipe looks delicious! I can’t wait to try it now that things have slowed down after two weddings within three weeks.