Pumpkin Crepes

Put a pumpkin twist on this classic French dessert. Fill it with your favorite spread (we love Nutella) and top it with whipped cream!

Yields5 Servings

Ingredients

 2 large eggs
 1 tbsp butter melted
 ¼ cup pumpkin puree
 1 tsp vanilla extract
 1 cup all-purpose flour
 1 cup low-fat milk
 1 cup ground cinnamon

Instructions

1

Add ingredients to WildSide+ or FourSide jar in order listed and secure lid.

2

Select "Batters" cycle or blend on a Medium speed for 30 seconds.

3

Place the crepe batter in the refrigerator for 1 hour prior to cooking crepes.

4

Heat a skillet or crepe pan over medium heat and lightly coat with oil or cooking spray.

5

For each crepe, pour ¼ cup batter into center of pan and swirl pan gently to distribute batter in a thin layer. Cook for 1 minute or until the top begins to dry out and underneath is lightly golden. Flip and cook an additional 30 seconds until done.

6

Repeat with remaining batter. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.

7

Fill with desired fillings or toppings.

Ingredients

 2 large eggs
 1 tbsp butter melted
 ¼ cup pumpkin puree
 1 tsp vanilla extract
 1 cup all-purpose flour
 1 cup low-fat milk
 1 cup ground cinnamon

Directions

1

Add ingredients to WildSide+ or FourSide jar in order listed and secure lid.

2

Select "Batters" cycle or blend on a Medium speed for 30 seconds.

3

Place the crepe batter in the refrigerator for 1 hour prior to cooking crepes.

4

Heat a skillet or crepe pan over medium heat and lightly coat with oil or cooking spray.

5

For each crepe, pour ¼ cup batter into center of pan and swirl pan gently to distribute batter in a thin layer. Cook for 1 minute or until the top begins to dry out and underneath is lightly golden. Flip and cook an additional 30 seconds until done.

6

Repeat with remaining batter. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.

7

Fill with desired fillings or toppings.

Pumpkin Crepes

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