Pumpkin Cream Cheese Crepes

Hope you haven’t reached your pumpkin-spice-latte-everything-has-pumpkin-in-it-these-days limit yet, because it’s time for a new #cozypumpkinweekend recipe. Temps are dipping into the 30s here in Minnesota so I’m gearing up for some pretty epic breakfasts this weekend. You know the ones that start off with the comforting aroma of coffee that makes it way to your bedroom while you’re all cuddled up under the covers. And then come the sizzles of bacon and eggs in the pan and if you’re like me, you hope that just maybe there’s also something sweet (like these Pumpkin Cream Cheese Crepes!) in the works too.

Dan, are you reading this? If so, can you make this breakfast situation happen this weekend? The crepes are made. All you need to do is heat them up…and also get the coffee, bacon, and eggs going. k thanks!

Yes, our weekend breakfasts almost always include something sweet like pancakes. But in the spirit of pumpkin season and because I’ve already done the whole Pumpkin Cheesecake Pancake thing, I went the crepe route. It’s practically a pancake flattened out. BUT, you can stuff it with awesome things like pumpkin cream cheese.

Just look at these thin, warm little pumpkin blankets (oh yeah, there’s also pumpkin in the crepe batter) completely enveloping that rich and tangy pumpkin-spiced cream cheese. With a drizzle of maple syrup and a sprinkle of chopped pecans if you so desire, this is the epitome of a fall breakfast dish.

It’s fall. It’s the weekend. Treat yourself!

Pumpkin Cream Cheese Crepes

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Krista

Serves: 8 crepes

Ingredients

Crepe batter

• 1 cup flour
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1⅓ cups milk (I used unsweetened So Delicious Coconut Milk)
• ⅓ cup pumpkin puree
• 2 eggs
• 1 tablespoon honey

Cream Cheese Filling

• 8 ounces light cream cheese, softened
• ½ cup pumpkin puree
• 1 tablespoon pumpkin pie spice
• ¼ cup honey

Optional toppings

• maple syrup
• chopped pecans

Instructions

1. To a blender, add the flour, salt, cinnamon, milk, eggs, and honey. Blend until smooth and free of lumps. Set the batter aside and make the cream cheese filling.
2. Combine all filling ingredients in a bowl. Stir until combined. Set aside.
3. Heat a large nonstick pan over medium heat. Spray with cooking spray.
4. Once heated, pour ⅓ cup of the batter into the middle of the pan. Immediately tilt the pan from side-to-side so the batter forms an even layer at the base of the pan.
5. Cook for about 2 minutes and then carefully flip the crepe using your fingers, a spatula, or both. Cook the crepe for another minute and then gently shake it loose from the skillet and empty onto a plate. Repeat this step for the remaining batter.
6. Spread 2-3 tablespoons of cream cheese filling on each crepe. Fold the crepe in half twice. Drizzle with maple syrup and sprinkle with chopped pecans if desired.

Notes

It’ll take a couple tries to get the cooking process down pat so don’t be discouraged if your crepes are tearing at first. The first 2-3 crepes are always duds.

Serving size: 1 crepe
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 230 Fat: 11.8g Carb: 26.8g Fiber: 1.6g Protein: 5.7g Sugar 12.1g Sodium: 205mg

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