Pumpkin Pie Crepes

A delicious, hearty and healthy crepe I came up with.

• Ready In: 1 hr 12 mins
• Serves: 4-6
• Yields: 12 crepes

Ingredients

• 1  cup fat-free ricotta cheese
• 1  cup pumpkin puree
• 1  teaspoon pumpkin pie spice (to taste)
• 3  tablespoons brown sugar (to taste)
• 2  eggs
• 2  cups skim milk
• 1⁄4 teaspoon salt
• 1 3⁄4 cups whole wheat flour
• 2 1⁄2 tablespoons  melted butter or 2 1⁄2 tablespoons  vegetable oil

Directions

1. Mix first 5 ingredients together in medium bowl, set aside.
2. In another bowl, beat the eggs well then beat in milk. Add salt and flour and mix well. If mixing by hand you may want to strain batter to prevent lumps. Beat in 2 1/2 T of melted butter or oil. Let crepe batter stand at room temperature for at least one hour before cooking.
3. Heat small, lightly greased fry pan over med-high heat. Use 1/4c batter at a time, swirl batter around in pan and cook about 30 seconds each side. Fill each crepe with a 2-3 Tablespoons of pumpkin mix and fold or roll. Drizzle pure maple syrup over if you'd like.