Crêpes douces et moelleuses à la citrouille

Name: Crêpes douces et moelleuses à la citrouille 2 portion | avec beurre salé à l’érable
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 pièce(s) Garniture pour tarte à la citrouille; 4 cs Sirop d'érable; 1 cc Mélange d'épices pour tarte à la citrouille; 1.5 tasse(s) Farine tout usage; 3 cc Poudre à pâte; 28 g Pacanes; 1 pièce(s) Œuf; 237 ml Lait; 4 cs Cassonade; 0.63 cc Sel*; 6 cs Beurre non salé*

2 portion | avec beurre salé à l’érable

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

It's never too late for pumpkin, especially in pancake form! This pancake plate comes complete with an addictive salted maple-butter to slather over these soft and lightly-spiced breakfast staples.

Allergènes:

Hvede

•Noix de pécan

•Egg

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

/ sert 2 personnes

1 pièce(s)

Garniture pour tarte à la citrouille

4 cs

Sirop d'érable

1 cc

Mélange d'épices pour tarte à la citrouille

1.5 tasse(s)

Farine tout usage

3 cc

Poudre à pâte

28 g

Pacanes

1 pièce(s)

Œuf

237 ml

Lait

4 cs

Cassonade

Pas inclus dans votre livraison

0.63 cc

Sel*

6 cs

Beurre non salé*

Informations nutritionnelles

Énergie (kcal)1090 kcal

Graisses44 g

dont saturés26 g

Glucides135 g

dont sucres63 g

Fibres4 g

Protéines24 g

Cholestérol200 mg

Sel1820 mg

Gras Trans2 g

Potassium350 mg

Calcium1200 mg

Fer5.5 mg

Ustensiles

•Papier sulfurisé

•Grande poêle antiadhésive

•Cuillères à mesurer

•Spatule

•Grand bol

•Fouet

•Petit poêle

•Verre doseur

•Papier aluminium

•Petit bol

Instructions

Heat a large non-stick pan over medium heat.
While the pan heats, place a piece of parchment paper on a plate.
Measure 1 tbsp water into a small bowl. Set aside.
When the pan is hot, add pecans. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
Add half the brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats pecans, 30 sec-1 min.
Remove from heat. Transfer candied pecans to the parchment-lined plate.
Carefully wash pan clean.

Melt 2 tbsp butter in a small pan over low heat, or in a microwavable bowl. (NOTE: Do not use softened butter here. Save it for step 4.)
Whisk together flour, baking powder, Pumpkin Pie Spice Mix and 1/2 tsp salt together in a large bowl.
Whisk together 3/4 cup pumpkin pie filling, milk, egg, remaining brown sugar and melted butter together in another large bowl. (TIP: Use remaining pumpkin pie filling for another creation or freeze it in a ziplock bag for a future use!)
Add flour mixture to the bowl with pumpkin mixture. Stir with a spatula until combined.

Reheat the same pan (from step 1) over medium-low.
When hot, add 1 tbsp butter, then swirl the pan until melted. (NOTE: Do not use softened butter here. Save it for step 4.)
Using 1/4 cup batter for each pancake, scoop batter for two pancakes into the pan. Carefully spread pancake batter into a 1/2-inch circle. (NOTE: Pancakes will be quite thick.) Cook on one side for 2-3 min.
When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until bottom is golden-brown, 2-3 min.
Transfer pancakes to a plate, then cover with foil to keep warm.
Continue to cook pancakes two at time, using 1 tbsp butter and 1/4 cup batter per pancake, until no batter remains.

Add 2 tbsp softened butter and 1 tsp maple syrup to a small bowl. Season with salt, to taste, then stir to combine.
Divide pumpkin pancakes between plates.
Sprinkle candied pecans over top.
Serve salted maple butter alongside.
Drizzle remaining maple syrup over top, if desired