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Pumpkin Pie Crepes
Prep Time
15 mins
Cook Time
25 mins
Resting Time
30 mins
Total Time
1 hr 10 mins
 

Yield: 12 Crepes

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Ingredients
For the crepes:
  • 1 cup all purpose flour
  • 1 1/2 cups skim milk
  • 2 eggs
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon vanilla extract
For the pumpkin pie filling
  • 15 oz. canned pumpkin
  • 1/2 cup granulated Splenda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
Optional:
  • 12 tablespoons fat free Reddi Wip
Instructions

  1. Combine all of the crepe ingredients into a Magic Bullet or blender. Blend until the batter is smooth.

  2. Let the batter rest for 30 minutes.

  3. In a small saucepan combine all of the pumpkin pie ingredients. Mix together and heat over low heat.

  4. Preheat an 8" nonstick skillet. Spray with nonstick cooking spray and add 1/4 cup of batter. Quickly turn the pan in all directions so the batter covers the entire pan.

  5. Once the edges are golden and the crepe has bubbles in it use a rubber spatula to lift the edges then flip.

  6. Cook another minute then remove from the pan. Repeat with the remaining crepe batter.

  7. Fill each crepe with 2 tablespoons of the pumpkin pie filling and 1 tablespoon of fat free Reddi Wip then roll up the crepe.