Pumpkin Crepes

1. 1

   Heat a non-stick skillet over medium heat. Whisk all of the ingredients together except the flour.

2. 2

   Sift the flour into the wet ingredients, then gently whisk to combine. If the batter seems to thick, add a tablespoon of milk. The crepe batter should be thinner than a pancake mix.

3. 3

   Swirl the hot pan while pouring about a 1/4 cup of batter into the center. The crepe should be very thin and distributed over the flat portion of the bottom of the pan. Cook the first side for 1 minute, or until bubbles form throughout the crepe. gently flip the crepe over and cook for another 30 seconds until the center is set.

4. 4

   Keep the crepes under a clean kitchen towel so they don't dry out. Whip up some whipping cream with a pinch of confectioner's sugar, to taste.

5. 5

   Fill the crepes with the whipped cream and top with a sprinkle of confectioner's sugar and cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.