Crepes
Pumpkin Crepes
Oct
Pumpkin Crepes
- ½ cup New Hope Mills Crepe Mix
- 1 egg
- ½ cup water
- 3 Tablespoons Lollipop Tree Pumpkin Butter
- 1 Tablespoon butter, melted and cooled
- ¼* teaspoon cinnamon
- 1/8* teaspoon nutmeg
(*more or less spice to taste)
Whisk ingredients together until batter is smooth.
Heat small non-stick pan over medium-high heat. Add extra butter to coat the pan. Pour about ¼ cup batter onto hot greased pan. Tilt the pan in a circular motion to spread the batter evenly, batter should just coat the bottom of the pan. Cook approximately 1 minute, flip and brown other side. Repeat until batter is gone.
Cream Cheese Filling:
Ingredients
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 6 tbsp butter, softened
- 8 oz cream cheese, softened
- 1/4 tsp cinnamon (optional)
Directions
Beat together until smooth: softened butter, cream cheese, confectioners’ sugar, vanilla extract, and cinnamon (optional).
To Serve – spread cream cheese filling over one third of the flat crepe, fold crepe into thirds and drizzle with desired toppings. Or fill flat crepes across the middle and roll-up.
Additional fillings/toppings – caramel, nuts, whipped cream
