In celebration of the cool, balmy weather as of late, and the fact that fall is just around the corner (or are we already there?), I decided to make a special, seasonal breakfast using a classic fall ingredient, pumpkin. I love crepes and I love pumpkin, so why not combine the two for an indulgent morning meal?
For the filling you’ll need the following:
3/4 can pumpkin (not pumpkin pie filling)
1/3 cup cream cheese
1 tsp vanilla
1/3 cup brown sugar
2 tblsp maple syrup (the real stuff)
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp sea salt
toasted pecans (optional)
powdered sugar (optional)
For the crepes you’ll need:
1 cup all purpose flour
1/2 cup milk
1/2 cup water
2 eggs
1/4 tsp salt
Combine the filling ingredients in one bowl and set aside (or you can go ahead and prep the filling to be piped, using a sandwich or piping bag).
In a separate bowl, whisk together the ingredients for crepes. Make sure the batter is nice and runny. If the batter is too thick, add a splash of water.
Heat a small, non-stick skillet on the stove top. Add a pat of butter and, once melted, add a thin layer of batter to the pan and swirl until coated evenly.
Then, flip to cook other side.
Stack crepes on a side plate like so.
Next, pipe filling into the center of each crepe, fold and plate.
Serve with toasted pecans on top, a drizzle of maple syrup and a sprinkle of powdered sugar.
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{ 2 comments }
When are you coming to NC so you can make these for me??? yum!
C’est Bon!