Sunday, October 4, 2015
Your punkins' of all sizes will LOVE you for this one! It's the first nippy weekend of fall and I am in full autumn mode! They say this is the season of "pumpkin everything" and normally, I stay away from trendy, but this recipe gave me enough warm fuzzies to over ride my seasonal snobbery! This dish will warm your heart, satisfy your sweet tooth and make your tummy happy until the Great Pumpkin arrives!
1 pkg Cream Cheese, Softened
5 Tbl Sugar
1 pnt Whipping Cream
¼ c Cinnamon sugar
2 c Milk
1 c Canned Pumpkin Pie Mix
1 tsp Vanilla
2 c Baking Mix (Bisquick or Jiffy)
2 Tbl Sugar
Make your filling first. Beat together the cream cheese, cinnamon sugar and 3Tbl white sugar in a small bowl until creamy. In a separate medium sized bowl, whip the cream until you reach soft peaks then add 2 Tbl white sugar to mix. Add the cinnamon sugar and cream cheese mixture and gently whip just until blended. Set in the fridge.
Next, make your crepe batter. It's as simple as it can be - just add all your ingredients into your mixing bowl and beat a low speed until well incorporated. Now you're ready to fry them up!
Preheat a small / medium sized non-stick skillet (depending on how large you want your crepes) on medium heat and add a 1/2 tsp of butter. Pour approximately 1/4 cup (1/3 if you want larger crepes) batter in the pan and tilt the pan to spread the batter (you want them thin - too thick and they will crack when you roll them). Fry a couple minutes per side until browned and done to your liking. I try to only flip once an don't over cook them. If your pan gets to hot, remove it from the burner in between crepes and let it cool for a second then add your butter, batter and return it to heat. To keep the crepes warm and moist until filling, I put in the oven along side a large bowl of hot water (trust me on the hot water trick - keeps them soft).
Spread a crepe with a spoonful of filling (use your piping bag if you're feeling fancy) and roll her up! Now don't put her on the plate as a Plain Jane. Warm your serving plate then garnish with whipped cream and a dash of powdered sugar, cinnamon sugar or pumpkin pie spice mix. Drizzle with pancake syrup (warm, of course).
Serve with a chilled glass of milk and lean back against your kitchen counter - you'll want to be braced for the waves of applause!
at 1:46 PM