Pumpkin Crepes With Rum Raisins, Pecans And Pumpkin Ice Cream

Prepare crepe batter by whisking eggs, milk and pumpkin together. Sift flour, salt, cinnamon and sugar into a separate mixing bowl.

Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2-3 hours.

To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Cool and reserve.

Melt butter in saute pan over medium heat. Add sugar and lemon zest, cook for 2 minutes. Remove pan from heat. Add rum and raisins.

Carefully return pan to heat, keeping head and hair back as rum will flame. Allow flame to dissipate, add orange juice. Reduce heat and simmer until sauce thickens slightly.

Place crepes on warm serving plates and top with raisin sauce. Garnish with toasted pecans, whipped cream and mint sprigs. Dust with confectioners' sugar.

For Pumpkin Ice Cream: Beat egg yolks, cinnamon and sugar until ribbons form, reserve.

Heat milk to boiling, stirring frequently. Temper reserved egg mixture with a little hot milk, stir into remaining hot milk. Heat mixture over low heat to 185 degrees F, stirring constantly. Remove from heat, continue to stir a few minutes. Stir in cream to form custard.

Thoroughly chill custard mixture. Whisk pumpkin into chilled custard. Freeze in an ice cream freezer per manufacturer's instructions. Store in an airtight container in the freezer until set.

For service, portion and garnish with pumpkin seeds, whipped cream and mint sprigs.