Sunday, October 20, 2013

Pumpkin Pie Crepes with Cinnamon Cream Cheese Filling

Every year, our family tries to find more yummy recipes that include pumpkin as a main ingredient. We all love it, and it brings Fall into our home. This year, I was determined to add to our Fall breakfast menu, and was on a hunt for something that the whole family would enjoy. Boy, did I find it! This recipe is quick, easy, and made (mostly) from things you will have in your pantry on a daily basis. Here it is!

Pumpkin Crepes:

1 Cup Pumpkin
1 Cup Flour
1 Cup Milk
1/2 Cup Warm Water
4 eggs
4 Tbs. Melted Butter
1 tsp Vanilla
1/2 tsp Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1/3 Cup Sugar
1/4 tsp Salt

Use a whisk, and mix all the ingredients together, until smooth. Let sit in the fridge for at least 30 minutes. Then cook in hot pan just as you cook pancakes. Crepes are ready to flip when the edges set, and lighten in color. To get the best flipping results, spray both the pan and the spatula EACH time you make a new crepe.

6 oz Cream Cheese
1/4 Cup Powdered Sugar
1 tsp Vanilla
A sprinkle of Cinnamon
A squirt or two of canned Whipped Cream

Whip cream cheese, powdered sugar, vanilla, and cinnamon until well mixed and creamy. Add whipped cream until the filling fluffs up a bit. *When I made the filling, it didn't look like there was enough, but I ended up with way more filling than we would eat. We put a very small amount on each crepe, so if you like yours packed, this should be a good amount. If making ahead, store in the fridge until ready to assemble.

Once the crepes and the filling are done, lay the crepe flat, add as much filling as you like, then roll up like a burrito. I added a sprinkle of powdered sugar, and a squirt of whipped cream to the top of the finished product. They are even delicious as left-overs, straight out of the refrigerator!

These are a new Fall Family Favorite!

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