Pumpkin Spiced Crepes with Pumpkin Butter
Delight in the flavors of fall with these light and airy Pumpkin Spiced Crepes paired with rich pumpkin butter!
Servings: 4 servings
Ingredients
- 1.5 cups fat-free milk
- 2 large egg whites
- 1 whole egg
- 1 tsp oil
- 1 tsp vanilla extract
- 1 cup white whole wheat flour (all-purpose works fine)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- Butter flavored spray for cooking
- 1.5 cups pumpkin butter (2 tbsp in each crepe, warmed)
- Fat-free whipped topping optional for serving
- Powdered sugar optional for garnishing
Instructions
- In a mixing bowl, combine the fat-free milk, egg whites, whole egg, oil, and vanilla extract. Whisk these ingredients together until well blended.
- Next, add the white whole wheat flour, cinnamon, and pumpkin pie spice to the wet ingredients. Whisk until the batter is smooth and free of lumps. Let the batter rest for about 15 minutes.
- Preheat your non-stick skillet over medium heat. Lightly spray the skillet with butter-flavored spray.
- Pour about 1/4 cup of the batter into the hot skillet, tilting the pan to spread the batter evenly. Cook for about 2-3 minutes until the edges begin to lift and the bottom is lightly browned.
- Using a spatula, gently lift the crepe and flip it over. Cook for another 1-2 minutes until lightly browned on the other side. Remove and stack the crepes.
- In a small saucepan, gently warm the pumpkin butter over low heat.
- For serving, take a crepe and spread 2 tablespoons of warm pumpkin butter in the center. Fold the crepe in half, then in half again to create a triangle. Optionally, top with fat-free whipped topping and powdered sugar.
Equipment
- Mixing Bowl
- Whisk
- Non-Stick Skillet
- Spatula
- Measuring cups and spoons
- Serving plates
Notes
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
- Freeze crepes flat between layers of parchment paper in a freezer-safe bag for up to 2 months.
- Reheat crepes in a skillet over low heat or microwave for 15-20 seconds.