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Pumpkin Crepes Recipe

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This recipe for Pumpkin Crepes is from The Welborn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
3 eggs
2 tablespoons melted butter
1 cup flour
½ cup milk
½ cup water
2 tablespoons sugar
1 teaspoon vanilla extract
¼ cup pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt

Ingredients for the Pumpkin Cheesecake Filling
4 oz. cream cheese (softened)
½ cup pumpkin puree
½ teaspoon pumpkin pie spice
2 tablespoons sugar
4 oz. cool whip (thawed - fridge temp)
Directions:
Directions:
Instructions for the Pumpkin Crepes
1. Add your eggs, butter, milk, water, sugar, vanilla, pumpkin puree, pumpkin spice, cinnamon, and salt to a blender.

2. Cover and blend on low speed until everything is mixed together well. Scrape the sides down as needed.

3. Place the batter in an airtight container and place in the fridge for 1 hour, up to overnight. (This helps make the crepes extra light and smooth, but you can skip this step if needed).

4. Heat a large nonstick skillet (about 8 inches) and spray with nonstick spray or spread with butter.

5. Pour about ¼ cup batter into the pan and swirl the pan around slowly to spread the batter to cover the whole bottom of the pan thinly.

6. Cook for about 30-60 seconds until the edges start to brown and the crepe releases from the pan.

7. Flip the crepe over and cook for another 20-30 seconds.

8. Fill the crepes with your choice of filling and roll up and serve.

Instructions for the Pumpkin Cheesecake Filling
1. Beat the cream cheese until it's nice and smooth.

2. Add in the pumpkin puree, pumpkin pie spice, and sugar and mix till well blended.

3. Carefully fold in the cool whip.

4. Serve with crepes.

 

 

 

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