Nutella-Covered Pumpkin Crepes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 2 cups whole milk
  • 3 tablespoon butter, separated
  • 2 large eggs
  • ½ cup pumpkin puree, NOT pumpkin pie filling
  • 2 teaspoons vanilla
  • 1 and ½ cups flour
  • 1 and ½ tablespoons white sugar
  • ½ tablespoon brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 and ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • Toppings of choice; I used Laughing Cow cinnamon cream cheese wedges, nutella, whipped topping, and crushed pecans
Instructions
  1. In a small saucepan over medium-low heat combine the milk and 2 tablespoons of the butter. Stir until completely melted. Transfer to another bowl and allow to cool for 10-15 minutes.
  2. Whisk in the eggs one at a time. Then add the pumpkin puree, and vanilla until just combined.
  3. In another bowl, stir together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Slowly add the wet ingredients to the dry and stir until smooth.
  4. Meanwhile heat small nonstick skillet at medium heat. Melt a little bit of the remaining tablespoon of butter and smear around the skillet
  5. Pour ¼ cup of the batter into the skillet and shift the skillet so the batter thins out and spreads over the skillet to form a thin crepe. Allow to cook for 1-2 minutes and then using a spatula, gently flip it to the other side and allow it to cook for another minute. Remove onto a plate. Continue to cook the rest of the crepes until the batter is gone. Separate the cooked crepes with parchment paper.
  6. When the crepes are finished, fill and top with desired toppings. I filled them with Laughing Cow cinnamon cream cheese wedges, drizzled nutella over, sprinkled crushed pecans on, and topped with whipped cream.
Recipe by at https://www.ideahacks.com/nutella-covered-pumpkin-crepes/