Delicious traditional crepes stuffed with a slightly sweet pumpkin pie filling. Topped with toasted walnuts for some crunch!
Ingredients
Basic Crepe Batter:
1cupall-purpose flour
1tablespoonsugar
½teaspoonkosher salt
1 ½cupsmilk
2large eggs
2tablespoonsmelted butter
Walnuts, toasted for garnish
Powdered sugar, garnish
Pumpkin Pie Filling:
1 ½cupspumpkin puree
½cupmilk
2tablespoonsbrown sugar
1teaspooncinnamon
½teaspoonground nutmeg
¼teaspoonground clove
¼teaspoonground ginger
Pinchof salt
Instructions
For batter:
Whisk together dry ingredients in a medium bowl. In a small bowl, whisk together eggs and milk.
Stir wet ingredients into dry ingredients. Let batter rest for 10-15 minutes (or you can make this hours in advance), then stir in melted, but cooled, butter.
Toast walnuts in a dry skillet over low heat until lightly browned and fragrant.
For Pie filling:
Add all ingredients to a small sauce pan and bring to a simmer over low heat. Stir until everything is combined. Keep on low heat until needed.
To make a crepe:
Add about a teaspoon of butter to a large nonstick skillet over medium heat. When the butter is melted, add about ½ cup of crepe batter to the pan and quickly swirl the pan so the batter spreads over the entire pan in a thin layer.
Cook crepe for about 45-60 seconds on the first side. Then use a large spatula to carefully flip the crepe.
Spread about ⅓ cup of pumpkin pie filling to the crepe and continue to cook on the second side for 90 seconds so it browns slightly.
Fold the crepe over and then over again to form a triangle.
Serve crepe immediately with walnuts and powdered sugar.