Pumpkin Crepes

Recipe From: Laura

After savoring some delightful pumpkin crepes from a local food vendor at a Harvest event, I was inspired to find a pumpkin  recipe to enjoy at home. As I searched for a recipe, I soon found pumpkin crepe recipes have just the regular crepe recipe with a whipped cream pumpkin filling.  But being the pumpkin spice fanatic that I am,  I diligently searched til  I found one with pumpkin in the crepes. LOL!     Logan is the master at crepe making and graciously went to work, creating a beautiful pumpkin paradise of these lovelies.   Oooooohhh… and that pumpkin aroma took over like a boss. Mmm....Mmmm.... The recipe makes more than plenty, yet the kids ate every single one.  Another family favorite you'll 'fall' in love with. 

3/4 cup + 2 TBSP organic milk

1/4 cup pumpkin puree (not p. pie fill)

4 large eggs

1 cup organic flour

1 tablespoon pumpkin pie spice

2 tablespoons sugar or succanant

1/2 teaspoon salt

  Pumpkin Filling 

1/2 c. organic heavy whipping cream

1 tsp. sugar or succanant ground up

1/2 - 1 tsp. pumpkin pie spice

1 TBSP pumpkin puree

  cream cheese (optional,see below)

Toppings

caramel sauce

pecans                                                                                                                                                         
Place ingredients in blender in order listed. Blend until it becomes a lovely, thin, creamy batter. Crepe makers make the whole process of making crepes run so beautifully & easier.  Its well worth it to get an electric crepe maker.  If you don't have a crepe maker, turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in a pan (optional with a non-stick pan). Melt & spread butter around.

Pour crepe batter into the pan. Swirl pan in a circle to spread it around and into the shape of a circle. Crepes should be very thin. Allow to cook until top is done, then flip over to cook on the other side. When finished cooking, place on a plate. Stack crepes.

Whip heavy whipping cream til consistency resembles cool whip. Fold in sweetner, p.pie spice and p. puree til well incorporated. Add a couple dollops of this pumpkin cream inside each crepe. Fold crepe and spread more pumpkin whip cream on top, a sprinkle of pecans, dusting of powdered sugar & a drizzle of caramel sauce atop each crepe.  Makes 8-10 crepes.    (optional- My kids liked more of a cream cheese filing while I liked more of just the pumpkin whipping cream flavor (above). (For more of a cream cheese filling, fold in half block of softened cream cheese once whipping cream has been whipped.)