|Eggs, whole||2 ea|
|Libby's 100% Pure Pumpkin||1/4 cups|
|Milk, whole||1/2 cup|
|Pumpkin pie spice||1/2 tsp|
|Butter, melted||1/4 cup|
|Flour, AP||8 Tbsp|
- In a blender, add eggs, pumpkin, milk, water, vanilla, salt, sugar and pumpkin pie spice; pulse 3 or 4 times to blend.
- With blender on low speed slowly pour in melted butter, once smooth add flour 1 Tbsp. at a time until blended and smooth.
- 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.
- Fill and serve or reserve for future use.
Fill crepes with Pumpkin Spread (see recipe) and drizzle with Nutella and confectionary sugar.
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