HOMEMADE PUMPKIN CREPES

October 06, 2019
When you 1st consider the word “crepe” you may instantly consider breakfast. However the wonder of pumpkin crepes is that will|they will|they'll} be enjoyed any time of the day which suggests breakfast can currently become dinner!

To make the pumpkin filling whip the softened cheese in a very massive bowl. Set aside. Whip the cold a pair of Cups of serious light whipping cream with the ½ Cup granulated sugar till stiff peaks type.

HOMEMADE PUMPKIN CREPES

Add topping into cheese bowl and mix till mixed. At this time I prefer to order a number of this mixture for piping some on high of the crepes, then sprinkling with the cinnamon. But, you'll simply use the rest when you place the canned pumpkin in. I a bit like the planning of the white.

Add filling to the crepe by lining the center of the crepe so roll it up. Pipe some filling on high so sprinkle with some pumpkin spice.



INGREDIENTS :
For the Crepes:

  • 1 Cup Flour
  • 1 Cup Milk
  • 2 Eggs
  • ½ Cup Water
  • 2 Tablespoons Melted butter

For the Pumpkin Filling:

  • 4 Tablespoons Canned Pumpkin (or more if desired)
  • ½ Cup Powdered Sugar
  • Pumpkin Spice (sprinkle on top of crepes-optional)
  • 8 oz Softened cream cheese
  • 2 Cups Heavy Whipping Cream

INSTRUCTIONS :

  1. In a large bowl mix all wet ingredients first then add in the flour. Mix well. Note: mixture will be runny.
  2. Heat a small skillet to medium heat and then spray in with oil so that the crepe won’t stick.
  3. Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
  4. Cook for about 30 seconds to a minute and then flip on the other side and repeat. Note: it should be just a tiny bit brown on some spots for it to be done.
  5. Cook remainder of the crepe batter and then set aside.
  6. To make the pumpkin filling whip the softened cream cheese in a large bowl. Set aside.
  7. Whip the cold 2 Cups of heavy whipping cream with the ½ Cup powdered sugar until stiff peaks form.
  8. Add whipped cream into cream cheese bowl and blend until mixed. At this point I like to reserve some of this mixture for piping some on top of the crepes, then sprinkling with the cinnamon. But, you could just use the remainder after you put the canned pumpkin in. I just like the look of the white.
  9. Fold in the pumpkin (as much as you desire…taste as you go!)
  10. Add filling to the crepe by lining the middle of the crepe and then roll it up.
  11. Pipe some filling on top and then sprinkle with some pumpkin spice.
  12. Serve and Enjoy!
When you 1st consider the word “crepe” you may instantly consider breakfast. However the wonder of pumpkin crepes is that will|they will|they'll} be enjoyed any time of the day which suggests breakfast can currently become dinner!

To make the pumpkin filling whip the softened cheese in a very massive bowl. Set aside. Whip the cold a pair of Cups of serious light whipping cream with the ½ Cup granulated sugar till stiff peaks type.

HOMEMADE PUMPKIN CREPES

Add topping into cheese bowl and mix till mixed. At this time I prefer to order a number of this mixture for piping some on high of the crepes, then sprinkling with the cinnamon. But, you'll simply use the rest when you place the canned pumpkin in. I a bit like the planning of the white.

Add filling to the crepe by lining the center of the crepe so roll it up. Pipe some filling on high so sprinkle with some pumpkin spice.



INGREDIENTS :
For the Crepes:

  • 1 Cup Flour
  • 1 Cup Milk
  • 2 Eggs
  • ½ Cup Water
  • 2 Tablespoons Melted butter

For the Pumpkin Filling:

  • 4 Tablespoons Canned Pumpkin (or more if desired)
  • ½ Cup Powdered Sugar
  • Pumpkin Spice (sprinkle on top of crepes-optional)
  • 8 oz Softened cream cheese
  • 2 Cups Heavy Whipping Cream

INSTRUCTIONS :

  1. In a large bowl mix all wet ingredients first then add in the flour. Mix well. Note: mixture will be runny.
  2. Heat a small skillet to medium heat and then spray in with oil so that the crepe won’t stick.
  3. Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
  4. Cook for about 30 seconds to a minute and then flip on the other side and repeat. Note: it should be just a tiny bit brown on some spots for it to be done.
  5. Cook remainder of the crepe batter and then set aside.
  6. To make the pumpkin filling whip the softened cream cheese in a large bowl. Set aside.
  7. Whip the cold 2 Cups of heavy whipping cream with the ½ Cup powdered sugar until stiff peaks form.
  8. Add whipped cream into cream cheese bowl and blend until mixed. At this point I like to reserve some of this mixture for piping some on top of the crepes, then sprinkling with the cinnamon. But, you could just use the remainder after you put the canned pumpkin in. I just like the look of the white.
  9. Fold in the pumpkin (as much as you desire…taste as you go!)
  10. Add filling to the crepe by lining the middle of the crepe and then roll it up.
  11. Pipe some filling on top and then sprinkle with some pumpkin spice.
  12. Serve and Enjoy!
When you 1st consider the word “crepe” you may instantly consider breakfast. However the wonder of pumpkin crepes is that will|they will|they'll} be enjoyed any time of the day which suggests breakfast can currently become dinner!

To make the pumpkin filling whip the softened cheese in a very massive bowl. Set aside. Whip the cold a pair of Cups of serious light whipping cream with the ½ Cup granulated sugar till stiff peaks type.

HOMEMADE PUMPKIN CREPES

Add topping into cheese bowl and mix till mixed. At this time I prefer to order a number of this mixture for piping some on high of the crepes, then sprinkling with the cinnamon. But, you'll simply use the rest when you place the canned pumpkin in. I a bit like the planning of the white.

Add filling to the crepe by lining the center of the crepe so roll it up. Pipe some filling on high so sprinkle with some pumpkin spice.



INGREDIENTS :
For the Crepes:

  • 1 Cup Flour
  • 1 Cup Milk
  • 2 Eggs
  • ½ Cup Water
  • 2 Tablespoons Melted butter

For the Pumpkin Filling:

  • 4 Tablespoons Canned Pumpkin (or more if desired)
  • ½ Cup Powdered Sugar
  • Pumpkin Spice (sprinkle on top of crepes-optional)
  • 8 oz Softened cream cheese
  • 2 Cups Heavy Whipping Cream

INSTRUCTIONS :

  1. In a large bowl mix all wet ingredients first then add in the flour. Mix well. Note: mixture will be runny.
  2. Heat a small skillet to medium heat and then spray in with oil so that the crepe won’t stick.
  3. Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
  4. Cook for about 30 seconds to a minute and then flip on the other side and repeat. Note: it should be just a tiny bit brown on some spots for it to be done.
  5. Cook remainder of the crepe batter and then set aside.
  6. To make the pumpkin filling whip the softened cream cheese in a large bowl. Set aside.
  7. Whip the cold 2 Cups of heavy whipping cream with the ½ Cup powdered sugar until stiff peaks form.
  8. Add whipped cream into cream cheese bowl and blend until mixed. At this point I like to reserve some of this mixture for piping some on top of the crepes, then sprinkling with the cinnamon. But, you could just use the remainder after you put the canned pumpkin in. I just like the look of the white.
  9. Fold in the pumpkin (as much as you desire…taste as you go!)
  10. Add filling to the crepe by lining the middle of the crepe and then roll it up.
  11. Pipe some filling on top and then sprinkle with some pumpkin spice.
  12. Serve and Enjoy!

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