Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes

Name: Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes
Prep time: 10 min
Cook time: 5 min
Ingredients: 1 1/8 cups milk; 2 eggs; 2 tablespoons melted butter ( or canola oil); 1/2 teaspoon vanilla extract; 1 cup all purpose flour; pinch salt; 2 tablespoons sugar; 1/8 teaspoon cinnamon; oil for frying; 8 oz. cream cheese (at room temperature); 2/3 cup pumpkin puree; 1/2 cup sugar; 1/2 teaspoon vanilla; 1/2 teaspoon pumpkin pie spice (or more if you like things spicy); walnuts (for garnish, optional)

November 4, 2011 · 49 Comments

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Happy Friday!

Remember this post from Wednesday where I was talking about eating all healthily and stuff?

Well, it didn’t take long for me to go right back to the sweets! I made these yesterday and, seriously they were amazing. My daughter didn’t want to eat her dinner because I made the mistake of giving her a try before we sat down to eat. Bad Mommy! I never learn…

Anyways, this is my Mom’s crepe recipe that I tweaked, changing a few increments and adding in vanilla and cinnamon. I meant them to be more of a dessert crepe, but I’m having the leftovers for breakfast today because I can.

I’m such a rebel.

Ever made crepes before? They sound so fancy and french, don’t they? Well, truth be told, crepes are made with the bare bone basics: flour, milk, eggs, salt, sugar, butter. Things we all have all the time. So what makes them special?

I think lots of people are intimidated by making their own crepes so much so that they shy away from them and/or only make them on rare, special occasions, like Christmas. The cooking portion takes some time, but it’s not difficult in the least and the batter is a breeze. All you need is a good pan and the ability to rotate your wrist. I promise it’s all in the wrist.

Side note: the more people I meet, the more I realize how lucky I had it. Growing up, my Mom stayed home, raised 6 kids, did all the household chores, and cooked dinner {from scratch!} every night including soup & crepes once a week!

That’s right.

Crepes were on the weekly rotation!

Us Ernhofer’s are lucky folk. And my Momma is the bomb incase you were wondering.

Once I got to college, roommates were shocked when I whipped up a batch of these puppies.

“You made CREPES? Really?”

Yes. I made crepes. Yes. They are delicious. No. It’s not that hard.

One of my best friends left for part of a semester to study abroad. Once she came back I was informed that my crepes were better than the ones she had in France. I thought she was on crack, but she assured me she was not. SO, pull up a chair and learn from the crepe master. {HA! Ya right…}

I’m not a master, but I do know a thing or two.

You can read the recipe for ALL of the tips and tricks, but the most important thing you need to know about making crepes is in the technique of actually making them. I rotate the hot pan while I pour the batter into it. A simultaneous action, if you will. It takes a little practice, but after a few times of trying you’ll get it down, no problem.

I think that’s the only thing you need to know.

Oh, one more thing: these are life changing, amazing, and a rootin’ darn-tootin’ tasty treat.

Have a great crepe filled weekend!

Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes
yield: 4 servings
Ingredients:

for the crepes-
1 1/8 cups milk
2 eggs
2 tablespoons melted butter or canola oil
1/2 teaspoon vanilla extract
1 cup all purpose flour
pinch salt
2 tablespoons sugar
1/8 teaspoon cinnamon
oil for frying

for the pumpkin cream cheese-
8 oz. cream cheese, at room temperature
2/3 cup pumpkin puree
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice {or more if you like things spicy}
walnuts, for garnish {optional}

Directions:

Pour all ingredients for Crepes into a large bowl or blender.

Whisk until all ingredients are incorporated. {A few small lumps are ok!} Cover with plastic wrap and refrigerate at least an hour.

For the Pumpkin Cream Cheese Topping, place all ingredients into a food processor and mix until smooth and evenly combined. Refrigerate until ready to use.

To fry crepes, heat up a skillet that holds heat well that you can hold comfortably with one hand. Pour in about 1/2 teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}. Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes.

Fold cooked crepes into fourths and top with a dollop of pumpkin cream cheese mixture. Sprinkle walnuts overtop and serve.