Description
The ultimate autumn breakfast recipe: pumpkin-infused crepes filled with tangy, pumpkin spice cream cheese.
Ingredients
- FOR THE CREPES:
- 1 cup Flour
- ¼ teaspoons Salt
- 1 teaspoon Cinnamon
- 1-⅓ cup Milk (I Used Unsweetened Coconut Milk)
- ⅓ cups Pumpkin Puree
- 2 Eggs
- 1 Tablespoon Honey
- FOR THE FILLING:
- 8 ounces, fluid Light Cream Cheese, softened
- ½ cups Pumpkin Puree
- 1 Tablespoon Pumpkin Pie Spice
- ¼ cups Honey
- Maple Syrup And Chopped Pecans, To Serve
Preparation
For the crepes, to a blender, add flour, salt, cinnamon, milk, pumpkin, eggs, and honey. Blend until smooth and free of lumps. Set the batter aside and make the cream cheese filling.
Combine all filling ingredients in a bowl. Stir until combined. Set aside.
Heat a large nonstick pan over medium heat. Spray with cooking spray. Once heated, pour ⅓ cup of the batter into the middle of the pan. Immediately tilt the pan from side-to-side so the batter forms an even layer at the base of the pan. Cook for about 2 minutes and then carefully flip the crepe using your fingers, a spatula, or both. Cook the crepe for another minute and then gently shake it loose from the skillet and empty onto a plate. Repeat this step for the remaining batter.
Spread 2-3 tablespoons of cream cheese filling on each crepe. Fold the crepe in half twice. Drizzle with maple syrup and sprinkle with chopped pecans if desired.
