Pumpkin Cheesecake Crepes
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
Details
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.
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