Ginger Crepes with Pumpkin Filling

We used to make crepes as a special treat in my french class when I was in elementary school. If a classroom full of 9-year-olds could make them successfully, I knew they were pretty foolproof. I think these would make a great brunch recipe -- don't fill the crepes too full, because a little of the pumpkin goes a long way.

The batter might look a little lumpy, but don't worry about it. Once they're cooked, the crepes turn out thin and beautiful!

Ginger Crepes with Pumpkin Filling

INGREDIENTS:For Crepes:

2 eggs

1 cup skim milk

2/3 cup flour

1 teaspoon butter

1 tsp ground ginger

For Pumpkin Filling:

1 can pumpkin puree (15 ounces)

1/3 cup sugar

1/4 tsp nutmeg

1/4 tsp cinnamon

1/3 cup skim milk

Cinnamon and sugar, to garnish

DIRECTIONS:

1. Whisk together eggs, milk, flour, ginger and butter. Refrigerate.

2. In a microwave-safe container, mix pumpkin, sugar, nutmeg, cinnamon and milk. Microwave for approximately 1 minute, until heated through, and stir.

3. Coat a skillet or small saute pan with cooking spray, and place on a burner over medium heat. Pour about 1/4 cup of crepe batter into the pan, tilting to coat the pan's surface. Cook 2 minutes, flip, and cook one or two more minutes.

4. Remove crepe from pan, place on a serving plate. Repeat step 3 with the remaining batter, making 6 crepes in total.

5. Put each crepe onto a plate. Fill the center of the crepe with the pumpkin mixture (a little less than 1/4 cup per crepe), and fold sides over.

6. Sprinkle crepes with cinnamon sugar, and serve.

Serves 6.