Pumpkin Cream Cheese Crepes

Crepe –

1 cup flour

1 cup water

1 cup milk

2 eggs

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.

Serve.

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!!