For breakfast in the fall, these Fall Spice Crepes are a great choice. They taste like pumpkin and are filled with warm spices, making them the perfect comfort food for cool fall mornings.
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon cloves. 1/4 teaspoon ginger. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. 1/2 cup pumpkin puree. 1/4 cup chopped pecans optional. Whipped cream for topping. Maple syrup for drizzling.
Instructions: In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, cloves, ginger, and salt. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth. Stir in the pumpkin puree until well incorporated. Heat a non-stick skillet or crepe pan over medium-high heat and lightly grease it with butter or oil. Pour 1/4 cup of the crepe batter into the hot skillet, swirling it to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes until the other side is golden brown as well. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve the crepes warm, topped with chopped pecans if using, whipped cream, and a drizzle of maple syrup.
Ashlee
