Pumpkin Nutella Crepes

Pumpkin. Its that season, where pumpkin is my main focus cause its weird to have it any other time of the year so we have to live it up! 

In our house we have crepes a couple of times a month. Its the one dinner that no one complains about what we're eating. So I decided to change it up a little and adding pumpkin was the perfect way this month! These have a hint of cinnamon and nutmeg with the perfect amount of pumpkin. 

Pumpkin Crepes

2 Eggs
3/4 cup Pumpkin Puree
1 cup milk
1 1/4 cup Water
2 Tablespoons Butter, melted
2 cups All-Purpose Flour
1/2 cups Brown Sugar
1/2 teaspoon Salt
1 1/2 teaspoons Pure Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg

Nutella
Whipped Cream
Fruit

1. Preheat a non-stick skillet over medium heat. In a large bowl whisk together the pumpkin, milk, water, and butter. Add in the rest of the ingredients and  whisk until smooth.

2.  lightly grease the griddle. Pour 1/3 cup of the batter onto the pan. Tilt the pan in a circular motion to spread the batter around. Cook about a minute on one side, or until it starts to look dry on the top then flip and cook about 30 seconds more. 

3. Warm up your Nutella and spread over your crepe. Top with whipped cream and fruit, fold and enjoy!

Recipe Slightly Adapted from Carlsbad Cravings

Simple Crepes

Crepes are one of those things that I always thought you had to go to a fancy restaurant and you could only eat for dessert. WRONG! I was wrong. They are so simple to make. Just as easy as making pancakes and waffles. You can put anything on the inside. We made some with Nutella and bananas, and strawberries and cream. They are so delicious. A few weeks ago we put ham and an egg in them fold up the sides and baked them. You really can put anything in them and they are always delicious.

Simple Crepes

Recipe Source: Martha Stewart Food Mag

1 cup All-Purpose Flour

1 Tablespoon Granulated Sugar

1/4 teaspoon Salt

1 1/2 cups Whole Milk

4 large Eggs

3 Tablespoons Butter, melted

1. Combine all ingredients in a blender. Puree until mixture is smooth and bubble form on top, about 30 seconds. Let batter sit at room temperature for at least 15 minutes, you can also refrigerate in an airtight container up to 1 day, whisk before using.

2. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to cover the bottom of the skillet. Cook until the underside of crepe is golden brown, about 2 minutes. 

3. Loosen edge of the crepe with a rubber spatula, then use your fingertips and quickly flip. Cook for 1 more minute. Slide crepe out of the skillet and repeat with remaining batter. Re coat pan with butter if needed.