Pumpkin cheesecake crepes

Name: Pumpkin cheesecake crepes
Cuisine: American
Ingredients: 3/4 cup all purpose flour; 2 tsp. Pumpkin pie spice; 1/4 tsp. Salt; 3 large eggs, room temperature; 2 tbsp. Granulated sugar; 1 1/3 cup pumpkin purée; 1 1/2 cup milk, warmed; 4 tbsp. Butter, melted; 8 oz. reduced-fat cream cheese, softened; 1/4 cup maple syrup; Whipped cream; Pecans and/or confectioners' sugar for garnish

M.PEREZ @cook_2890475

Pumpkin cheesecake crepes

M.PEREZ @cook_2890475

Saved

Ingredients

3/4 cupall purpose flour
2 tsp.Pumpkin pie spice
1/4 tsp.Salt
3large eggs, room temperature
2 tbsp.Granulated sugar
1 1/3 cuppumpkin purée
1 1/2 cupmilk, warmed
4 tbsp.Butter, melted
8 oz.reduced-fat cream cheese, softened
1/4 cupmaple syrup
Whipped cream
Pecans and/or confectioners' sugar for garnish

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Steps

1

In medium bowl, combine flour,pumpkin pie spice and salt
2

In large bowl, beat eggs. Add sugar, 1/3 cup pumpkin purée beat until smooth. Whisk in milk and 3 tbsp. Melted butter. Add milk mixture to flour mixture; mix until smooth. Chill for 1 hour.
3

Make filling: combine cream cheese, 1/4 cup maple syrup, remaining 1 cup pumpkin purée, 1 tsp pumpkin pie spice and pinch of salt; set aside.
4

Brush bottom of nonstick 8 in. Skillet with some remaining melted butter; heat pan on medium until hot. Pour scant 1/4 cup batter into pan; tilt pan to evenly coat bottom cook for 2 minutes until underside is slightly browned. Flip and cook for 30sec. Stack and keep warm in oven.
5

Add 2 tbsp of filling and roll. Add garnish and enjoy!
6