In part two of our five-part series of chocolate and beer recipes, Joanne Bruno of Eats Well With Others has created a wonderful brunch recipe that is perfect for a chilly fall day. Each recipe in this series includes our baking range and local craft beer as ingredients, and focuses on various meals of the day.
Crepes for brunch? Try these Pumpkin Crepes with Beer and Cinnamon Apples and a Chocolate Drizzle!
 

INGREDIENTS

For the pumpkin crepes:
2 cups milk
2 tbsp butter
2 eggs
1/2 cup pumpkin puree
1 tsp vanilla
1 1/2 cups flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
 
For the filling:
1 tbsp butter
1 honey crisp apple, peeled and diced
1/4 cup brown sugar
1/2 cup pumpkin ale (I used Captain Lawrence Brewing Company)
1/2 tsp cinnamon
1 (5.3 oz) Divine Milk Chocolate bar
 
GET THE FULL RECIPE FROM EATS WELL WITH OTHERS HERE!
 

joanne

Joanne Bruno is a 25-year-old MD/PhD student who is obsessed with baking and cooking. She is the writer, photographer and eater behind Eats Well With Others where she takes a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
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