Pumpkin Spiced Crepes with Pumpkin Butter

Ingredients
- 1 1/2 cups fat free milk
- 2 large egg whites
- 1 whole egg
- 1 tsp oil
- 1 tsp vanilla
- 1 cup white whole wheat flour (all purpose works fine)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- butter flavored spray
- 1 1/2 cups pumpkin butter (2 tbsp in each crepe, warmed)
- fat free whipped topping (optional)
- powdered sugar (optional)
Instructions
- 1
Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender.
- 2
Heat a large nonstick pan on medium-low flame.
- 3
When hot, spray with buttered flavored spray to coat bottom of pan.
- 4
Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
- 5
Cook for 1 to 2 minutes or until bottom of crepe is light golden brown.
1 min - 6
Flip; cook 30 seconds to 1 minute or until light golden brown.
1 min - 7
Repeat with remaining buttered flavored spray and crepe mixture.
- 8
To serve, spoon 2 tbsp pumpkin butter into center of each crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down.
- 9
Sprinkle lightly with powdered sugar and a little more pumpkin spice or cinnamon.
- 10
Serve warm.
Nutrition
Per serving (based on 12 servings)




