Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes
Pumpkin Cheesecake Crepes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup all-purpose flour

  • 2

    tsp pumpkin pie spice

  • 3

    lg eggs, room temp

  • 2

    tbsp granulated sugar

  • 1 1/3

    cup pumpkin puree

  • 1 1/2

    cup milk, warmed

  • 4

    tbsp butter, melted

  • 8

    oz reduced-fat cream cheese, softened

  • 1/4

    cup maple syrup

  • whipped cream, pecans, and/or confectioners' sugar for garnish

Directions

1. In med bow, combine flour, 1 tsp pumpkin pie spice, and 1/4 tsp salt 2. In another bowl, beat eggs, sugar, and 1/3 cup pumpkin puree until smooth. Whisk in milk and 3 Tbsp melted butter. Add milk mixture to flour mixture; mix until smooth. Chill 1 hour. 3. Make filling: combine cream cheese, 1/4 cup maple syrup, remaining 1 cup pumpkin puree, 1 tsp pie spice and pinch salt; set aside. 4. Brush bottom of nonstick 8" skillet with some of the remaining melted butter; heat pan on med heat until hot. Pour scat 1/4 c batter into pan; tilt pan to even coat bottom. Cook 2 min or until underside is slightly browned. With rubber spatula, loosen edge of crepe. Flip crepe; cook 30 seconds. Repeat with remaining batter and melted butter, stacking cooked crepes between layers of parchment; keep warm in 200 degree oven. 5. Spread 2 Tbsp filling on each crepe and roll up. Top with whipped cream, pecans, or confectioners' sugar. Serve with syrup.

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