Friday, September 23, 2011

Practical Magic Party Favor: The Sweet Tooth Chronicles Pumpkin Crepe Cake Recipe

What could possibly go best with a bit of Practical Magic?

Why a pumpkin crepe cake of course!

                                         by the Konstant Kraver

A Pumpkin Crepe cake? That sounds crazy you might think, it was an idea inspired by one of my favourite Chefs Karen Martini and this recipe I came across from the blog Sugarlaws.

I have never made crepes before and was quite thrilled with how they came out . They were not perfect but a very good starting point in my opinion. This simple no bake cake is fantastic especially served up with some fresh cream..sooo yum!
For Crepes: 
4 eggs
2 cups skim milk
2Tbsp icing sugar
1 1/4 cup flour
2 tsp butter melted
1 tsp ground ginger
1tsp vanilla  essence
 walnuts to decorate
For Pumpkin Filling:
1 can pumpkin puree (15 ounces) or 450g pumpkin (Cut peeled and boiled still soft enough to mash)
1/3 cup brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
1/3 cup skim milk

For Chocolate Ganache:
125g dark chocolate
30g cold butter
150ml cream
pinch of cornflour

1. Whisk together eggs, milk, flour,icing sugar, ginger,vanilla essence and butter. Refrigerate.

2. In a microwave-safe container, mix pumpkin, sugar, nutmeg, cinnamon and milk. Microwave for approximately 1 minute, until heated through, and stir.Set the pumpkin filling aside.

3. Coat a skillet or small saute pan with cooking spray, and place on a burner over medium heat. Pour about 1/4 cup of crepe batter into the pan, tilting to coat the pan’s surface. Cook about 1 minute, flip, and cook for roughly another minute.

4. Remove crepe from pan, place on a serving plate. Repeat step 3 with the remaining batter, making roughly 18 crepes in total.Leave aside to cool for about 10 minutes.  

5. Now ASSEMBLING IT-This has to be assembled on the platter it will be served on because once it is up you wont be able  to shift it.
6.To start off, place about a 1Tbsp of the pumpkin filling on the center of the platter and smear it in a circle so the first crepe will be held in place.Place the crepe on top of the pumpkin filling then spread over another 1 or 2 Tbsp of the pumpkin over the crepe and spread it out and place the next crepe on top.Repeat until all are done.

7. Chop up the dark chocolate and place it in a bowl with the butter and pop it over a pot of simmering water and gently melt the chocolate and butter,make sure the bowl is not touching the water. 
8.Once that is done add the cream and a pinch of cornflour.Stir it all together till you have a glossy thick ganache.

9.Pour over the chocolate ganache on top of the last crepe and spread all around making sure the top is covered nicely. Place walnuts on top

10. Leave to set for about 20 minutes , slice and serve with fresh cream.


Used with permission from Konstant Kraver.


  1. Okay, now that is just a lovely slice of heaven on a plate! My mouth is watering. Would go great with Butter Beer, I bet. :-)

    Thanks for the recipe... this one is so getting tried out this weekend.

  2. Okay you are evil - in a goodway. This is really gonna bust my diet!!!

  3. Oh yum. I am gaining pounds just looking at this.

  4. Now this I think is totally related to PM - haha as the Aunts were all about sweets and chocolate haha!

    ps i hate captcha


  6. Thanks! I loved this recipe as soon as I saw it.

  7. Oh my goodness! YUM!!!!!!!!!!!!! Thank goodness I already ate breakfast!!!! I LOVe pumpkin!!! :)

  8. As soon as the page started loading all I had to say for 5 minutes was "Oh, my gosh! OH, my gosh! OH, MY GOSH!!!" Then, then, when I saw that you were giving us the recipe I nearly drooled on myself! I will definitely have to make this SOOOOON!!!

  9. Wouldn't it be delish with a maple glaze although one would have to cut the sweetness somehow as it would make my teeth hurt. Maple/pecan or walnut. maybe to cut the sweetness a layer of dark chocolate?

  10. I am so thrilled that you all like it and the variations some of you have suggested sound delicious!