1 cup flour
1¾ cup milk
2 egg, beaten
¼ cup pumpkin purée, canned is acceptable
6 tablespoons melted butter
1/8 teaspoon or pinch each cinnamon, grated fresh ginger and nutmeg
½ cup sugar
Butter for coating the pan
Combine all ingredients in bowl of a food processor equipped with dough blade; pulse until blended. Remove to covered bowl.
Allow to rest in refrigerator 30 minutes before using; can be kept for a day under refrigeration.
Heat a medium nonstick pan. Brush lightly with butter. Pour 1 to 1½ ounces of batter, depending on the pan size, in the center of the pan. Swirl to a thin coat, spreading evenly. Cook for 30 seconds, flip and cook for 10 seconds. Remove to rack or cutting board to cool. Continue until all batter is gone.
After cooling, stack in sealable bag. Will keep for several days in refrigerator.
3 medium pears
1 tablespoon lemon juice
1½ teaspoons sugar
½ teaspoon vanilla extract
Stem, core and peel pears. Hold them in a bowl with the water and lemon juice to prevent browning.
Cut pears into 1- to 1½-inch strips. Add to saucepan with sugar and vanilla extract. Cover pan, cook over low heat for 20 minutes, until pears are soft and caramelized. Set aside.
6 ounces plain soft goat cheese
Zest of ½ lemon
1 teaspoon honey
Place all ingredients in a bowl and combine.
Preheat oven to 350°F
Add 2 cups cranberry chutney (see accompanying recipe) to small saucepan. Heat on stove, slowly over low heat.
Remove crepes from refrigerator. Taking 1 at a time, place a crepe on work surface and spread 2 tablespoons goat cheese mixture on open crepe, add 2 tablespoons cooked pear in center, fold opposite edges together to form tube.
Place folded crepe on lightly buttered baking sheet; use flat spatula to move if necessary.
Continue until desired quantity is reached. Two per person should do it.
Heat in oven for 10 minutes.
Plate crepes, drizzle with chutney, top with small scoop of ice cream, sugar-coated pecans or granola, whatever you can dream up.