Pumpkin Cheesecake Crepes

By jocelynamanda

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

Preparation

Step 1

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.