Pumpkin Crepes With Maple Butter Sauce

The Filling: Combine maple syrup and puree and stir until smooth. Set aside.

The Crepes: Combine eggs, milk, vanilla, cornstarch, sugar and pumpkin. Whisk until smooth.

Brush non-stick skillet with melted butter. Place over moderate heat until pan begins to smoke. Remove from heat and ladle about 3 tablespoons batter in center of pan.

Quickly tilt pan in all directions to spread batter. Return pan to heat; cook until crepe is set and underside has browned lightly. Flip crepe and cook 2 or 3 seconds longer.

Slide the crepe out onto parchment paper or a cooling rack. Repeat, making rest of crepes. May be made ahead and refrigerated or frozen.

Assembling crepes: Cool crepes (or, if made ahead, warm to room temperature). Lay out crepes with brown side down.

Spread each crepe with a very thin layer of pumpkin puree, about 2 teaspoons. Fold crepe - I prefer to fold them like a burrito, ends first, then one flap folded about 1/3 of the way in, then fold it all up like an envelope.

But any kind of fold you like will do. The original recipe said "half and then half again" which would result in a sort of quarter pie.

The Sauce: Melt butter in a skillet over low heat. Stir in remaining ingredients, whisking until smooth and sugar dissolves. Sauce may be made in advance and reheated gently.

To serve: Place crepes on plate and pour butter sauce over them.