1 cup flour
1 cup water
1 cup milk
2 tablespoons melted butter
Heat a large flat bottomed pan. I use a cast iron griddle with no sides. Add a little butter and heat on medium to a good hot, consistent temperature.
Mix your ingredients all together.
Pour just under 1/4 cup of batter on the pan, holding the pan slightly tilted and turning as you pour to get a nice (round) paper thin pancake.
Set it on the burner for a minute or so, until the top is looking somewhat dry.
Flip for a few seconds and then flip onto a plate.
Pumpkin cream cheese filling –
1/4 cup pumpkin puree
1/3 cup cream cheese
1 cup powdered/10x sugar
Cream together and then spoon a generous tablespoon into the middle of a crepe.
Fold the crepe, starting with folding the ends up, then the sides. Flip the crepe over and squeeze some chocolate syrup over it in a fancy pattern.
Makes 10 crepes.
Now why on earth didn’t I take a picture? They were gorgeous! I mainly was trying to get breakfast going and making crepes is a non-stop process. I was hungry and with crepes I feed everyone else and eat last.
Maybe next time I will get pictures since ALL my kids ate them and definitely want me to make them again.
One of the few things I love about fall is PUMPKIN. I don’t love pumpkin by itself but I do love things made with pumpkin. Speaking of which, I think I am getting a pumpkin spice latte today….It’s finally back at Starbucks!!