Pumpkin Crepes with Maple Creme and a Breakfast for Dinner Recipe Roundup

This pumpkin crepes recipe has been sponsored by Foodie.com but all opinions are my own.

Do you ever get tired of hearing your family complain about what’s for dinner? Ewww…why did you put beans in that? Why are we having fish AGAIN. What’s this green stuff? My kids and husband are pretty good eaters but they always seem to have SOMETHING to say about dinner! Except on nights we do breakfast for dinner! Those  nights are always filled with plenty of YAYS and requests for seconds! Those are always good nights! Because I am a huge fan of happy kids and no complaining I usually do breakfast for dinner at least once a week (my homemade kolache recipe is always a huge hit!). If you are a fan of breakfast for dinner I put together a collection on Foodie.com of recipes you might want to try. Check out the widget below for inspiration and then just click on the picture to get the recipe.

 

Check out Heavenly Breakfast for Dinner Ideas

by Diane Emery Hoffmaster at Foodie.com

For the week’s breakfast for dinner recipe I decided to try my hand at making pumpkin crepes. Moving into fall I am starting to crave all things pumpkin! This pumpkin crepes recipe is incredibly easy because everything goes into a blender so it is all easily mixed with only one push of a button (if you love pumpkin, try my homemade pumpkin pudding recipe!) (if you love pumpkin, try my homemade pumpkin pudding recipe!). I do like a meal that is easy to clean up!

Make sure you fry you pumpkin crepes in REAL butter! Don’t use sprays or artificial spreads….you will just not get the same flavor! The maple creme filling is heavenly and honestly I ate quite a bit of it right out of the bowl with a spoon!

Pumpkin Crepes with Maple Cream

Yield: 8

Pumpkin Crepes with Maple Cream

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Flavorful crepes with a delicious maple creme that you can use as a filling for just dollop on top!

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• FOR THE CREPES
• 1 cup pumpkin
• 1 1/2 cups flour
• 1 1/2 cups whole milk
• 1 cup water
• 6 eggs
• 1/2 cup brown sugar
• 2 tsp vanilla
• 1/2 tsp ginger
• 1 1/2 tsp cinnamon
• 1/2tsp nutmeg
• pinch cloves
• 4 TBSP melted butter
• FOR THE CREAM
• 1 1/2 cups heavy cream
• 1 8 ounce package of cream cheese, softened to room temperature
• 1/4 to 1/3 cup maple syrup
• pinch cinnamon
• FOR TOPPING
• chopped pecans
• cinnamon
• FOR FRYING
• butter (1/2 a stick)

Instructions

2. To make the crepes: Put all ingredients in a blender. Process on high until smooth and completely combined. Let sit for 15 to 30 minutes at room temperature while you make the filling.
3. To make the maple creme:
4. In a mixing bowl combine the softened cream cheese and 1/4 cup maple syrup. Beat on high until smooth and creamy.
5. In a separate bowl add the heavy whipping cream. Beat on high until soft peaks form and it is starting to resemble whipped cream. Add the cream cheese mixture and beat until smooth. Add additional maple syrup if desired and a pinch of cinnamon.
6. TO MAKE THE CREPES
7. Heat a non stick frying pan over medium heat and add a small amount of butter just to coat.
8. Pour in about 1/2 to 3/4 cup of batter and swirl pan to coat.
9. Cook until top of crepe is dry and it moves easily
10. Flip using a spatula and cook other side a few minutes.
11. Repeat using remaining batter. Keep crepes warm in oven on a cookie sheet until all the crepe batter is cooked.
12. TO SERVE
13. Fill crepes with maple cream or add to top of crepe. Sprinkle with chopped pecans and dust with cinnamon before serving.
14. TO MAKE THE CREPES