Description
Just a hint of pumpkin in these crepes.
Ingredients
- FOR THE FILLING:
- ¼ cups Cream Cheese, Softened (or Your Comfortable Amount)
- 1 Tablespoon Sugar
- 1 cup Whipping Cream
- ¼ cups Icing Sugar
- FOR THE CREPE BATTER:
- 2 cups Milk
- ½ cups Canned Pumpkin Puree
- 3 whole Eggs
- ½ teaspoons Vanilla
- 1-½ cup Flour
- 1 Tablespoon Sugar
- ½ teaspoons Each – Baking Powder, Salt
- ¼ teaspoons Cinnamon
- 1 pinch Each – Ginger, Nutmeg, Ground Cloves
- 2 Tablespoons Butter, For Frying
- FOR THE ASSEMBLY:
- 2 teaspoons Butter Or As Needed For Your Pan For Cooking
- Pancake Syrup, For Serving (see My Recipe Box For My Homemade Syrup)
Preparation
Prepare the filling first: Beat together the cream cheese and sugar in a small bowl until creamy. In a separate medium sized bowl, whip the cream until you reach soft peaks. Add the icing sugar and cream cheese mixture and gently whip just until blended. Set aside.
For the crepe batter: Place all of the the crepe batter ingredients into a blender. Blend until smooth.
Preheat a medium sized non-stick skillet on medium heat and add a teaspoon of butter. Pour approximately 1/4 cup of batter in the pan and tilt the pan to spread the batter. Fry a couple minutes per side until browned and done to your liking. Store in a warm place until all of the crepes have been prepared and you are ready to serve.
Spread a crepe with a spoonful of filling and roll up. Drizzle with pancake syrup (homemade, of course).
