Infused with the rich flavour of pumpkin and enveloped in a creamy filling, these delicate crepes offer a delightful twist on a classic favourite. Perfect for a cosy breakfast or an elegant dessert, these crepes are a celebration of autumn’s bounty.
Ingredients:
- 4 tablespoons canned pumpkin (or more if desired)
- 1 cup flour
- 1/2 cup powdered sugar
- 1 cup milk
- 2 tablespoons melted butter
- 8 oz softened cream cheese
- 2 cups heavy whipping cream
- 2 eggs, beaten
- 1/2 cup water
- Pumpkin spice (optional, to sprinkle on top of crepes)
Method:
In a large mixing bowl, combine the flour, eggs, milk, water, melted butter and canned pumpkin. Whisk until smooth and lump-free.
Leave the batter to rest for about 30 minutes to allow the flour to absorb the liquid, resulting in tender crepes.
In a separate bowl, whisk the softened cream cheese with the icing sugar until smooth.
In another bowl, whip the heavy cream until stiff.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Heat a non-stick frying pan or crepe pan over a medium heat. Grease lightly with butter or cooking spray.
Pour a small amount of batter into the centre of the pan, swirling to spread evenly.
Cook for 1-2 minutes until the edges are lightly golden, then flip and cook the other side for another minute.
Transfer the cooked crêpe to a plate and repeat with the remaining batter.
Spread a layer of cream cheese mixture on each crepe.
Roll up the crepe and sprinkle with pumpkin spice if desired.
