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Pumpkin Crepes

  • 25 min
  • Easy
  • 10
  • Eggs, whole -- 2 ea
  • Libby's 100% Pure Pumpkin -- 1/4 cups
  • Milk, whole -- 1/2 cup
  • Water -- 1/4 cup
  • Vanilla -- 1 tsp
  • Salt -- 2 Tbsp
  • Sugar -- 2 Tbsp
  • Pumpkin pie spice -- 1/2 tsp
  • Butter, melted -- 1/4 cup
  • Flour, AP -- 8 Tbsp
Preparation
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.

Components