1/2 Cup Canned Pumpkin (real pumpkin, not pie filling)
2 Cups + 1 Tbsp Almond Milk (or any milk of choice), divided
4 Eggs
1 Tsp Vanilla Extract
8 oz Mascarpone or Creme Fraiche
1-2 Cups Powdered Sugar
Directions:
Melt the butter in a small saucepan over medium-high heat, whisking continuously for 2-3 minutes, until it starts to brown. Remove from the heat and let cool slightly.
Add the flour, sugar, cinnamon, canned pumpkin, 2 cups milk, eggs, and vanilla to a blender. Pulse until smooth. Add the browned butter and pulse until combined.
Heat a large nonstick skillet or crepe pan over medium heat. Pour about ½ - ¾ cup of the batter into the skillet and swirl around to create a very thin layer.
Cook until the batter starts to bubble and the edges are set; about 1 minute. Use a large spatula to flip and cook the other side for about 30 seconds. Transfer to a plate and repeat until the batter is gone.
Prepare the filling by whisking the mascarpone or crème fraiche and milk with a hand mixer. Add the powdered sugar, starting with 1 cup, and stir to combine. Add additional powdered sugar and stir until the desired consistency is reached.
Spread the filling over each crepe then fold or roll the crepe. Serve and enjoy!
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1/2 Cup Canned Pumpkin (real pumpkin, not pie filling)
2 Cups + 1 Tbsp Almond Milk (or any milk of choice), divided
4 Eggs
1 Tsp Vanilla Extract
8 oz Mascarpone or Creme Fraiche
1-2 Cups Powdered Sugar
Directions:
Melt the butter in a small saucepan over medium-high heat, whisking continuously for 2-3 minutes, until it starts to brown. Remove from the heat and let cool slightly.
Add the flour, sugar, cinnamon, canned pumpkin, 2 cups milk, eggs, and vanilla to a blender. Pulse until smooth. Add the browned butter and pulse until combined.
Heat a large nonstick skillet or crepe pan over medium heat. Pour about ½ - ¾ cup of the batter into the skillet and swirl around to create a very thin layer.
Cook until the batter starts to bubble and the edges are set; about 1 minute. Use a large spatula to flip and cook the other side for about 30 seconds. Transfer to a plate and repeat until the batter is gone.
Prepare the filling by whisking the mascarpone or crème fraiche and milk with a hand mixer. Add the powdered sugar, starting with 1 cup, and stir to combine. Add additional powdered sugar and stir until the desired consistency is reached.
Spread the filling over each crepe then fold or roll the crepe. Serve and enjoy!
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