Pumpkin mousse crepes with maple sauce

Sweet Crepe recipe:

2 eggs

1/2 cup milk

3/4 cup warm water

2 tbsp melted butter

3 tbsp sugar

1 tsp vanilla extract

1 cup flour

In a bowl whisk eggs together, add in the milk, water and melted butter, mix well. Next mix in the sugar vanilla and flour until fully incorporated. Heat a lightly greased pan on medium low heat. Take 1/4 cup of batter and spread in a circular motion until the bottom of the pan in covered. Let cook until the sides start to come away from the pan, flip and let brown a little. Remove from pan and let cool on plate.

Pumpkin mousse

3/4 cups sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1 1/2 cups heavy cream

1 15oz can pumpkin purée

Whip together the sugar, salt, spices and heavy cream. Once it forms high peaks add in the pumpkin purée and fold into the whip cream. 

Maple sauce:

1 cup heavy cream

3 tbsp pure maple syrup

2 tbsp light corn syrup

Whisk all of them together in a pot.

Heat on medium heat until the mix starts to boil, make sure to watch it closely so it doesn't boil over.

Reduce heat to low and let cook down till it's about 1/2 of the original volume of sauce. It will take some time so be patient. Whisk occasionally to make sure the mix doesn't stick to the bottom.Remove from heat, place in a glass bowl or container and let cool down in the fridge. 

Original recipe from: http://thepioneerwoman.com/cooking/2007/07/peach_crisp_wit/

Pumpkin mousse crepes with maple sauce 

Crepes

Pumpkin mousse

Maple cream sauce

Crumbled graham crackers

Fill the crepes with pumpkin mousse, fold over and drizzle the maple sauce over the crepes, sprinkle some graham crackers over the crepes and enjoy.