Please excuse the bright photo! My camera skills are clearly not as good as my cooking skills. Anyways, I have a great fall recipe for you! I love all the things you can make with that leftover pumpkin puree (because I never seem to use an entire can of pumpkin in ANY recipe…I always have extras in my fridge this time of year) Its sort of like a pumpkin cheesecake wrapped up in a crepe! And, crepes are super easy to make–don’t think you can’t!
Pumpkin Cream Cheese Filled Crepes
Pumpkin Cream Cheese Filling
For the Filling -
- Whip cream cheese with sugar until smooth. Stir in pumpkin, cinnamon and vanilla. Serve with warm crepes.For the crepes -
For the crepes -
- Whisk wet ingredients together. Add in the dry ingredients and whisk to combine (try to get the lumps out, but its ok if there are a few). Refrigerate batter for an hour or more. In hot, lightly greased fry pan, pour batter to cover the bottom in a thin layer. Flip when top of crepe looks dry. Fry for 15 seconds more and remove.
- Repeat the process until batter is gone. Crepes are great with the pumpkin filling mentioned above or some other favorite ways are: fruit and cream, chocolate hazelnut spread, lemon juice and sugar or jam. Savory crepes are equally delicious, too!