Pumpkin Fritters

For the fritters
1 cup pumpkin, cooked and pureed
1 cup flour
2 teaspoon baking powder
2 tablespoon caster sugar (a fine sugar, not powdered)
1 egg
¼ cup milk
pinch of salt
oil, for deep frying

Caramel Sauce

¾ cup sugar
1 cup cream
1 teaspoon vanilla extract
3 tbsp butter
½ cup golden syrup (substitute corn syrup)
1 teaspoon sea salt flakes

1. To make the fritters, combine all the ingredients and mix until you have a smooth batter.
2. Heat the oil in a medium saucepan and fry spoonfuls of the batter until golden brown and cooked throughout, approximately 2-3 minutes.
3. Remove from the oil and allow to drain on kitchen paper.
4. Continue until all the fritters are cooked.
5. To make the caramel sauce, combine all the ingredients in a medium saucepan and allow to cook over a medium heat for 10-15 minutes until the sauce is thick and glossy.
6. Pour the syrup over the fritters and serve.

French Crepes

• 
• Makes 12 7-inch crêpes
  For the crêpes
  3/4 cup 2% or whole milk
  1/2 cup water
  2 large eggs
  1 cup all-purpose flour
  3 tablespoons unsalted butter, melted, plus additional melted butter for the pan
  Pinch salt
  Filling:
  1 cup heavy whipping cream
  1 package (8 ounces) cream cheese, softened
  2 cups confectioners' sugar
  1 teaspoon vanilla extract

Directions:

1. Place the milk, water, eggs, flour, melted butter, and salt in a blender in the order given. Pulse until blended, scraping down the sides of the blender container once. Refrigerate batter at least 1 hour and up to 48 hours. (This allows the bubbles to settle out so the crêpes are less likely to tear during cooking.)

2. If the batter has separated during refrigeration, stir it gently to blend. Because each crêpe needs to cool individually on a plate, set four plates (7 inches in diameter or larger) on a countertop, ready and waiting to receive the just-made crêpes.

3. Brush the bottom of a 6- to 7-inch nonstick skillet with butter to coat it lightly. Heat over medium-high heat. Remove from heat and pour a scant 1/4 cup batter into hot pan quickly swirling pan to coat the bottom of the pan with batter. Return to heat and cook until lightly browned on bottom and crepe flips easily, about 30 seconds. Using a thin pancake turner or heatproof spatula, flip crêpe and cook about 30 seconds more.

4. Slide crêpe out of pan and onto one of the plates. Repeat with remaining batter, buttering pan only if necessary. (Reduce heat to medium if crêpes brown too quickly.) Once you’ve made four crêpes, you can start stacking the cooled crêpes, freeing up a plate for stacking the next one hot out of the pan.

To Freeze crepes… Stack them between sheets of parchment paper or waxed paper. Cover them with plastic freezer wrap and freeze. Thaw the stack in the microwave 9about 1 minute) or overnight in the refrigerator. Then re-heat each crepe individually, either in a pan on the stovetop for a few seconds or in the microwave for about 20 seconds.

Cinnamon Roll Pancakes

INGREDIENTS

For the pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1 tablespoon vegetable oil

For the cinnamon filling:
1/2 stick unsalted butter, room temperature
1/4 cup plus 2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon

For the glaze:
4 ounces cream cheese, room temperature1 cup powdered sugar1/4 cup (1/2 stick) unsalted butter, room temperature1/2 teaspoon vanilla extract

DIRECTIONS

1. Make the cinnamon filling: In a medium bowl, stir together the butter, brown sugar, and cinnamon. Scoop the filling into a quart-sized heavy zip baggie, and set it aside.
2. Make the pancakes: In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, and oil, just until the batter is moistened.
3. Heat a large, nonstick skillet over medium heat, and spray it with nonstick spray. Use an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle, about 4 inches in diameter. Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling, and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake, and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Rewarm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.