Pumpkin Crepes

Name: Pumpkin Crepes
Ingredients: 1 1/2 tablespoons butter, melted; 1/2 cup pumpkin puree; 1/4 cup sugar; 2 eggs; 1/2 teaspoon vanilla extract; 1/4 cup milk; 1/4 teaspoon ginger powder; 1/4 teaspoon ground nutmeg; 1/2 teaspoon cinnamon; 1/8 teaspoon salt; 1/4 cup cake flour; confectioner's sugar; 1/2 pint whipping cream

13 ingredients

5 steps

Ingredients

1 1/2 tablespoons butter, melted
1/2 cup pumpkin puree
1/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 cup milk
1/4 teaspoon ginger powder
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup cake flour
confectioner's sugar
1/2 pint whipping cream

Directions

1

Heat a non-stick skillet over medium heat. Whisk all of the ingredients together except the flour.
2

Sift the flour into the wet ingredients, then gently whisk to combine. If the batter seems to thick, add a tablespoon of milk. The crepe batter should be thinner than a pancake mix.
3

Swirl the hot pan while pouring about a 1/4 cup of batter into the center. The crepe should be very thin and distributed over the flat portion of the bottom of the pan. Cook the first side for 1 minute, or until bubbles form throughout the crepe. gently flip the crepe over and cook for another 30 seconds until the center is set.
4

Keep the crepes under a clean kitchen towel so they don't dry out. Whip up some whipping cream with a pinch of confectioner's sugar, to taste.
5

Fill the crepes with the whipped cream and top with a sprinkle of confectioner's sugar and cinnamon.