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Crepes with Pumpkin, Apple, and Pomegranate

Light, airy crepes get the fall treatment with browned apples, pumpkin, and pomegranate seeds—and a drizzle of chocolate for extra indulgence!


2 Tbsp. butter

1 cup peeled and diced pumpkin (Butternut squash can be substituted)

1 cup Markon First Crop Red Delicious Apples, diced

1/2 cup pomegranate seeds

1/4 cup hot fudge sauce

12 crepes, warm and folded into triangles


Melt butter in a large skillet. Cook apples and pumpkin until browned.

To plate, arrange three crepe triangles on a plate. Top with equal portions of apple-pumpkin mixture; drizzle with any remaining browned butter. Sprinkle with pomegranate seeds and drizzle with chocolate.