Breakfast

Pumpkin Crepes

  • 0:25 TIME
  • 10 portions

Preparation

Ingredients

Eggs, whole2 ea
Libby's 100% Pure Pumpkin1/4 cups
Milk, whole1/2 cup
Water1/4 cup
Vanilla1 tsp
Salt2 Tbsp
Sugar2 Tbsp
Pumpkin pie spice1/2 tsp
Butter, melted1/4 cup
Flour, AP8 Tbsp

 

Method

  1. In a blender, add eggs, pumpkin, milk, water, vanilla, salt, sugar and pumpkin pie spice; pulse 3 or 4 times to blend.
  2. With blender on low speed slowly pour in melted butter, once smooth add flour 1 Tbsp. at a time until blended and smooth.
  3. To make crepes: Add 1 Tbsp. of butter to a nonstick griddle over medium heat. Once butter is melted, add ¼ cup crepe batter to griddle quickly swirl griddle so the batter spreads out to a thin, even layer. Cook crepe for 45-60 seconds; using a large spatula carefully flip over crepe.  Continue to cook until slightly browned. Remove from heat.
  4. Fill and serve or reserve for future use.

Serving Suggestions 

Fill crepes with Pumpkin Spread (see recipe) and drizzle with Nutella and confectionary sugar.