Pumpkin Bavarian Crepe Cake

This Pumpkin Bavarian Crepe Cake is a delightful dessert that combines the flavors of pumpkin and a light, airy Bavarian cream. Layers of tender crepes and a creamy pumpkin spice filling make it a perfect fall treat.

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup pumpkin puree
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Pinch of salt
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 2 teaspoons gelatin
• 2 tablespoons cold water
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

Instructions:

In a blender, combine flour, eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt

Blend until smooth

Heat a non-stick skillet over medium heat

Pour a small amount of batter into the skillet, swirling to coat the bottom evenly

Cook until the crepe is set and lightly browned, then flip and cook the other side

Repeat with the remaining batter, stacking the crepes on a plate with parchment paper in between

In a small bowl, sprinkle gelatin over cold water and let it sit for a few minutes to bloom

Then, microwave for about 10 seconds to melt the gelatin

Let it cool slightly

In a separate bowl, whip the heavy cream until it forms stiff peaks

Add powdered sugar, pumpkin pie spice, and vanilla extract

Mix until well combined

Gradually fold the gelatin mixture into the whipped cream

To assemble the crepe cake, place a crepe on a serving plate and spread a layer of the whipped cream mixture

Repeat the layers, finishing with a crepe on top

Refrigerate the cake for at least 4 hours or overnight to set

Decorate with powdered sugar and pumpkin spice before serving