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
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
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.