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Recipe: Perfect Pumpkin cheesecake crepes

Pumpkin cheesecake crepes. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Prep Crepe Batter - Start by whisking together the eggs, milk, vanilla, cornstarch, sugar, and pumpkin puree. Set the batter aside while you make the filing.

Pumpkin cheesecake crepes Flip the crepe carefully with a rubber spatula and continue to cook the bottom until it's golden brown as well. Fill crepes with your desired filling - I definitely recommend the pumpkin cheesecake filling though 😉 These pumpkin cheesecake crepes are the perfect thing for a fall breakfast or brunch. Pumpkin-infused crepes filled with creamy Mascarpone cheese and pumpkin, for a pumpkin cheesecake center! You can have Pumpkin cheesecake crepes using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pumpkin cheesecake crepes

  1. Prepare 3/4 cup of all purpose flour.
  2. Prepare 2 tsp. of Pumpkin pie spice.
  3. It's 1/4 tsp. of Salt.
  4. It's 3 of large eggs, room temperature.
  5. Prepare 2 tbsp. of Granulated sugar.
  6. You need 1 1/3 cup of pumpkin purée.
  7. You need 1 1/2 cup of milk, warmed.
  8. You need 4 tbsp. of Butter, melted.
  9. You need 8 oz. of reduced-fat cream cheese, softened.
  10. It's 1/4 cup of maple syrup.
  11. It's of Whipped cream.
  12. It's of Pecans and/or confectioners' sugar for garnish.

Given my love for crepes, and my general household's love for pumpkin cheesecake, this combination was bound to happen. Cook with a crepe maker using manufacturer directions, or, heat a large frying pan over medium-high heat and spray with non-stick spray. Blend all of the crepe ingredients, except the flour, together. While the batter is resting, combine all the filling ingredients and whisk until smooth.

Pumpkin cheesecake crepes instructions

  1. In medium bowl, combine flour,pumpkin pie spice and salt.
  2. In large bowl, beat eggs. Add sugar, 1/3 cup pumpkin purée beat until smooth. Whisk in milk and 3 tbsp. Melted butter. Add milk mixture to flour mixture; mix until smooth. Chill for 1 hour..
  3. Make filling: combine cream cheese, 1/4 cup maple syrup, remaining 1 cup pumpkin purée, 1 tsp pumpkin pie spice and pinch of salt; set aside..
  4. Brush bottom of nonstick 8 in. Skillet with some remaining melted butter; heat pan on medium until hot. Pour scant 1/4 cup batter into pan; tilt pan to evenly coat bottom cook for 2 minutes until underside is slightly browned. Flip and cook for 30sec. Stack and keep warm in oven..
  5. Add 2 tbsp of filling and roll. Add garnish and enjoy!.
  6. .

In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Add melted butter, and stir until moistened. Set the crepes aside on paper towels. Make your own crepe batter or buy store bought crepes for a quick fix. Using from-scratch pumpkin puree makes this autumnal dessert (or weekend breakfast!) truly luscious.

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