Ingredients:
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 4 oz cream cheese
- 1/4 cup powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- Whipped cream optional
- Maple syrup optional
Instructions:
In a mixing bowl, combine the pumpkin puree, flour, eggs, milk, granulated sugar, cinnamon, ground ginger, vanilla extract, and salt
Mix until you have a smooth crepe batter
In a separate bowl, beat together the cream cheese, powdered sugar, cinnamon, and ground ginger until well combined
This is your cheesecake filling
Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray
Pour a small ladleful of the crepe batter into the skillet, swirling it around to cover the bottom evenly
Cook for 2-3 minutes until the edges start to lift and the crepe is set
Flip the crepe and cook for an additional 1-2 minutes until lightly browned
Repeat with the remaining batter to make more crepes
Spread a generous spoonful of the cinnamon ginger cheesecake filling on each crepe and fold it in half or roll it up
Serve the pumpkin crepes warm, optionally topped with whipped cream and a drizzle of maple syrup
Enjoy your delicious Pumpkin Crepes with Cinnamon Ginger Cheesecake Filling!
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