Pancakes with pumpkin and apple filling and homemade ice cream

Ingredients:

Pumpkin and apple filling

• 1.5 cups pumpkin, diced
• 2 apples, peeled and cut into small cubes
• 2-3 tbsp (45 g) butter
• 1/4 cup brown sugar
• 1/4 cup bourbon
• 1/2 cup apple cider
• 1/2 cup walnuts, toasted and chopped
• Dolce de Leche cream for serving
• Powdered sugar for serving

Crepes

• 1 cup premium flour
• A pinch of salt
• 2 eggs
• 1/2 cup milk
• 1/2 cup mineral water
• 3 tablespoons melted butter, plus 3 tablespoons for frying

Homemade gelato ice cream

• 2.5 cups heavy cream 33%
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cinnamon sticks
• 6 egg yolks

Preparation:

1. Preheat oven to 200°C.
   
   For the fillingAdd a little olive oil and salt to the butternut squash and toss. Place on a baking sheet and bake in the oven for 10-12 minutes. Remove from the oven.
2. Place a saucepan over medium-high heat and melt the butter. Add the apples and salt to taste and sauté until soft. Sprinkle with brown sugar and stir until melted.
   
   Pour in the bourbon, removing the pan from the heat, then carefully flambé to burn off the alcohol. Add the cider and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, until the mixture is shiny and fragrant. Stir in the roasted pumpkin and half of the chopped walnuts.
3. Fill the pancakesPlace about 1/4 cup of filling in the center of the crepe. Fold the crepe in half and place it on a plate. Repeat the process with the remaining ingredients.
4. To serve: Place a folded crepe on each serving plate, drizzle with caramel sauce, sprinkle with toasted walnuts, and serve with gelatoSprinkle with powdered sugar.
   
   Simple pancakes:
   
   For the dough: Place flour and salt in a bowl and make a well in the center. Add the eggs, milk, and mineral water to the center and whisk until combined. The mixture should resemble very thin pancake batter. If it's too thick, stir in more milk. Let the batter rest for at least 30 minutes before frying the pancakes. The batter can be made up to 2 days in advance and stored, covered, in the refrigerator.
   
   For the pancakes: Melt 1/2 teaspoon of butter in a small nonstick saucepan. The butter should cover the bottom of the pan; if there's too much, blot away any excess with a paper towel. Keep the towel handy in case you need it again.
   
   Place a saucepan over medium heat. Fill a 60 ml ladle almost to the top with batter and pour it into the heated pan, tilting and swirling it to coat the bottom evenly.
   
   When the edges of the pancake begin to pull away from the sides of the pan and the bottom is lightly browned, flip the pancake and cook for about 1 minute on the other side. Transfer the pancake to a plate and let cool. Stack the finished pancakes on top of each other, separating them with sheets of parchment paper.
   
   Repeat the process with all the dough, melting more butter in the pan if necessary or blotting off any excess with a towel.
   
   Cinnamon gelato:
   
   In a medium saucepan, combine the cream, 1/4 cup sugar, vanilla extract, salt, and cinnamon sticks. Bring to a boil, turn off the heat, and let stand.
   
   In a small bowl, combine the egg yolks with the remaining 1/4 cup sugar and beat until smooth.
   
   Bring the cream and cinnamon mixture back to a boil and turn off the heat. Stir a third of the cream mixture into the egg-sugar mixture, then immediately whisk the egg mixture into the remaining cream. Return the mixture to medium heat and cook for about 10 minutes, stirring constantly, until it thickens and coats a spoon. Strain the mixture and cool in a bowl of ice water.
   
   Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.