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Pumpkin Pie Crepes

Yield: 12 Crepes
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Prep Time15 minutes
Cook Time25 minutes
Resting Time30 minutes
Total Time1 hour 10 minutes

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

  • Combine all of the crepe ingredients into a Magic Bullet or blender. Blend until the batter is smooth.
  • Let the batter rest for 30 minutes.
  • In a small saucepan combine all of the pumpkin pie ingredients. Mix together and heat over low heat.
  • 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.
  • Once the edges are golden and the crepe has bubbles in it use a rubber spatula to lift the edges then flip.
  • Cook another minute then remove from the pan. Repeat with the remaining crepe batter.
  • Fill each crepe with 2 tablespoons of the pumpkin pie filling and 1 tablespoon of fat free Reddi Wip then roll up the crepe.