Week 2 - Pumpkin Crepes

Pumpkin Crepe Batter

·       2 eggs

·       3/4 cup pure pumpkin puree

·       1 cup milk

·       3/4 cup water

·       2 tablespoons butter, melted

·       2 cups flour

·       1/2 cup brown sugar, packed

·       1/2 teaspoon salt

·       1 1/2 teaspoons vanilla

·       1 teaspoon ground cinnamon

·       1/4 teaspoon ground nutmeg

·       1/4 teaspoon ground cloves

·       1/4 teaspoon ground ginger

Instructions

1.    Lightly beat eggs in a large bowl then whisk in pumpkin puree, milk, water, and butter until combined. Whisk in remaining Pumpkin Crepe Batter ingredients and beat until smooth.

2.    Heat a lightly greased crepe pan, griddle, or nonstick skillet pan over medium-high heat. Pour batter using 1/4 measuring cup on the griddle/skillet and tilt pan in a circular motion to spread batter. Cook crepes approximately 1 minute or until bottom is lightly golden, flip and cook another 30 seconds or until cooked through. Repeat until all the batter is gone.

Fill with Nutella, fresh fruit, or whipped cream.