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Pumpkin Cream Cheese Crepes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 crepes 1x
Ingredients
Scale
Crepe Batter
- 1 cup flour
- 1 cup water
- 1 cup milk
- 2 eggs
- 2 TBS. melted butter
Pumpkin Cream Cheese Filling
- 1/4 cup pumpkin puree
- 1/3 cup cream cheese
- 1 cup powdered/10x sugar
Instructions
Crepes
- 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
- 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.
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!!
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