- 3/4 c Better Batter All-Purpose Flour
- 2 tsp pumpkin pie spice, divided
- 3 eggs
- 2 Tbl granulated sugar
- 1 1/3 c pure pumpkin puree, divided
- 1 1/2 c milk
- 4 Tbl unsalted butter, melted
- 8 oz cream cheese, room temperature
- 1/4 c maple syrup
- pinch of salt
Toppings: whipped cream, pecans, or Better Batter Corn-Free Powdered Sugar
Make the batter.
In the bowl of a blender, combine flour, 1 tsp pumpkin pie spice, eggs, granulated sugar, 1/3 c pumpkin puree, milk, and melted butter. Puree until smooth with no lumps. Chill 1 hour.
Mix up the filling.
In a medium bowl, blend together cream cheese, maple syrup, remaining 1 tsp pumpkin pie spice, remaining 1 c pumpkin puree, and a pinch of salt.
Make the crepes.
Brush the bottom of an 8-inch nonstick skillet with a bit of remaining melted butter and heat the pan over medium heat on the stove. Pour a scant 1/4-cup of the prepared crepe batter into the pan and tilt the pan to evenly coat the bottom. Cook 2-3 minutes or until the underside is slightly browned. Gently loosen the edge with a rubber spatula and flip the crepe. Cook for 1 additional minute or until slightly browned on the second side. Remove from heat and keep warm in a 200 degree oven while you repeat the cooking process for the remaining crepe batter.
Assemble and serve.
Spread 2 Tbl filling on each crepe and roll up. Top with powdered sugar, syrup, or pecans. Serve. Makes about 12-16 crepes.
Adapted from Good Housekeeping