The crepe recipe makes 15 to 18 crepes, but you’ll only need 12. This gives you a little room to master your crepe-cooking technique, or, if you get perfect crepes every time, then save the extra ones for breakfast (I suggest a Nutella/whipped cream filling!).
You’ll need a 9-inch spring form pan to make this recipe. This cake needs to chill for 4 to 6 hours, so plan ahead.
Place all ingredients in the bowl of a food processor or a blender and process until well combined. The mixture will be the consistency of heavy cream.
Brush an 8 or 9 inch skillet with melted butter and place over medium heat until butter just starts to smoke. Pour scant 1/4 cup of batter into the skillet. Swirl the batter with the pan lifted over the stove eye until the bottom is coated with a thin layer of batter. Place pan on the stove eye and cook until the surface of the crepe loses most of its glossiness and the top is set. At this point, most recipes will tell you to flip the crepes; mine were cooked through without flipping, so I just slid them out of the skillet and onto a plate.
Repeat process until all crepe batter is used. If the crepes start to cook before you can get the entire bottom of the pan coated with batter, then reduce the heat to medium-low.
Allow the crepes to cool completely.
Pumpkin Spice Bavarian
Combine the pumpkin, pumpkin pie spice and sugar in a saucepan. Cook over medium-low heat until the sugar is dissolved into the mixture (check by rubbing a bit of mixture between your thumb and forefinger – if grainy, keep cooking). Cook, stirring the mixture constantly, for 5 more minutes. Cool to room temperature (do not refrigerate).
Combine liqueur and gelatin in a heatproof cup and let stand 5 minutes. Heat in microwave for 10 seconds or until gelatin turns to liquid. You can also melt it in a saucepan on the stove top if you don’t have a microwave.
Whisk the gelatin mixture into the cooled pumpkin mixture.
Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed. Fold pumpkin mixture into the whipped cream.
Assembly
Cover the bottom of an ungreased 9 inch spring form pan with 1/2 cup pumpkin Bavarian cream. Spread evenly with an off-set spatula. Center a chocolate crepe on top of the Bavarian cream in the pan. Cover the crepe with 1/2 cup of pumpkin Bavarian, spreading it to the edges of the pan. Repeat the process until all the crepes are used; spread the remaining Bavarian cream over the surface of the last crepe evenly.
Drop the pan on the counter once or twice to settle the cream and remove air pockets. Cover and refrigerate until mixture sets, 4 to 6 hours.
Run a small knife between the Bavarian cream and the pan. Remove spring form collar. Spread 1 cup whipped cream on the sides of the cake. Pipe a decorative border of whipped cream around the edge of the cake with the remaining whipped cream, using a large star decorator tip (if desired). Dust the entire cake with cinnamon and garnish with chocolate wafer rolls.