Harvest Spice Pumpkin Crepes with Cinnamon Cream Filling

“It’s the Great Pumpkin Charlie Brown!” is pretty much the theme this time of year. No longer do we have Winter, Spring, Summer and Fall.  It’s Fall no more as it’s been changed to ‘Pumpkin Season’. Seriously EVERYTHING is pumpkin.. EVERYTHING!  Heck even Oreos just jumped on the Pumpkin bandwagon with their new Pumpkin Creme cookies.  Those you guys can all partake in.  Not my thing.  I love pumpkin but I’m not pumpkin obsessed.  Like I know folks that count down the days til Starbucks reintroduces their Pumpkin coffee thingy.  Yes thingy… I don’t drink coffee nor call it those fancy schmancy names.  It’s coffee and water.  Anything else you put in it you’re just making it make taste not like coffee so um… drink milk.  LOL

However I’d be a fool not to partake in the recipe craze.  Give the people what they want and right now pumpkin is what you crave; what you need.  If you search Pinterest there are a billion and 17 pumpkin recipes out there.  So why not add to the list, right?

Pumpkin Crepes just speak Fall to me. You all know I’m not a huge fan of crepes/breakfast foods like this however Mr. Fantabulous is. Crepes are known as the ‘C’ word in my house.  I have banned my sister from mentioning them around him because as soon as she does he’s like that 4 year old kid in the cereal aisle pleading that he needs it otherwise he’s gonna die and that he promises to pick up his room until the end of time. No seriously you don’t understand folks.

See I cannot just make a few crepes at a time. HA.. I wish! I have to make a dozen at a time, 2 crepe pans going at once while my 3rd and 4th hands flip and fill for him.  Plus I always have to make a double batch of batter to keep extra in the fridge so he can have another dozen later that evening as a ‘snack’.  Yes… a dozen…. AS A SNACK!  Now granted they are super thin but still a dozen!  God what I wouldn’t do for his metabolism! <hate him>  LOL

I can remember the one time he helped me make these. Yes ONE TIME and there will ever only be one time.  His job was to spread the filling and place the filled ones in the warm oven.  We were making them assembly line style.  Pretty basic, huh?  Well about 20 minutes into it I realized he was UBER , not super but UBER as in not a single peep or breath, quiet.  It then dawned on me that he had yet to ask me to move to the side so he could put the prepared crepes in the oven to keep warm.  When I looked at the plate where there should have been at least 10 or so completed crepes and saw the plate all nice and clean.  Not a speck, not a crumb… nada on it I stopped what I was doing and looked at him.  Or more so looked at the huge grin on his face.  Before I could ask where they were (seriously I knew the answer but c’mon… really???) he said I figured why waste the gas on the oven heating them up.  I was being more efficient by just rolling and eating them as we cooked.

I looked up at him and said “Who’s we???  WE aren’t cooking.  I’m COOKING you’re INHALING you big cow!” Like literally I felt like a crepe conveyor belt for that man’s mouth!   I think that day he ate like 14 or so in a single stint.  And later that night another dozen as a ‘snack’ while we watched a movie.

So how did these crepes come into the picture I’m sure you’re asking yourself. Someone had to mention the ‘C’ word didn’t they?  Yep… damn sister!  (Love you Dianna!).  My sister and Mr. Fantabulous talk almost daily on the phone.  It’s funny as he talks more to my family than I do.  Not by choice it’s just I HATE to talk on the phone with a passion. I’m a texter not a  talker. Well they were yammering away and she asked what I was making for breakfast in the morning.  Well she ‘slipped’ and said that word and well that’s all she wrote.

Out came the flour, sugar and stuff to whip up the batter for the next day.  Sure you can make it up and let it sit 30 minutes but it really is best that you make it the night before and let it rest so the air bubble die down and you don’t have a billion holes in it. As I whipped up a double batch I decided to make some flavored batters for me (and for you).  I went with this one and also a chocolate one that you’ll see in a future post.

The next morning as my baby slept I got up and made this batch first because I knew he wouldn’t eat them as he’s not a huge pumpkin fan which meant I could experiment more with it. These cooked up beautifully.  You could really smell the warm pumpkin spices and cinnamon. It just smelled like Fall.  After I made a batch of these I decided to go with a light cream filling.  I didn’t want to go with a basic white cream cheese filling but rather I wanted to keep it on the more warm side thus the addition of cinnamon.

The cinnamon really lent such a depth of flavor to these.  Now when I make crepes for me I like them folded in quarters where his must always ALWAYS be rolled like a sausage.  Do you have a preference?  I think he likes them rolled as that means he can just stuff ’em in his mouth faster.  LOL  But for me, the folded method is prettier and requires the use of a fork and knife.

These are super light and airy and that creme is the perfect accompaniment to these. I made a few up for me and the rest I actually made into a Crepe Cake.  Literally all I did was place a crepe down, slather the creme on top, another crepe and repeat until the last bit of creme is on top.  To make it more uniformed using a Cake Ring and to help form it is best.

This is one of those bites that made me fall in love with crepes.  They are so tender and light but packed with so much flavor. And that cinnamon creme!  OH MY!  SUPER DELISH! By the time I finished up my bites and the photo shoot out came Mr. Fantabulous, rubbing his gorgeous sleepy eyes and patting his belly while saying though multiple yawns that something smelled really good. He said it “smelled like Fall” in the kitchen.

As he sat at the kitchen table while I made his crepes we were chit chatting just about stuff we had to get done for the day. When he saw the camera out he asked what I had made to take photos of.  When I told him about these he made a face (cause he doesn’t like pumpkiny stuff) but said if they tasted half as good as the kitchen smelled then they had to be awesome. Then he said …. ‘maybe I should try some of them too? What do you think?’ I quickly said “no, you won’t like them….”  LOL  I was tired of making these things.

So fast forward to later that afternoon when I started to go through the earlier photo shoot pics. As I was reviewing these he stopped me and said “Wait… go back!  That’s what you made? Wow honey they look awesome!!!  What’s that stuff in the middle?  All I ever get is crappy strawberry jelly and you got some sweet cream lookin’ stuff!  I see how it is.  You love yourself more than me, huh?  I get second-hand stuff…”  LOL  I just sat there, shook my head and then kissed my hand. He said “Did you just kiss yourself???”  I said “Yep!  Mama said to kiss the cook when something is awesome and baby those were AWESOME!!!”

I’m so cruel, huh?  LOL

Harvest Spice Pumpkin Crepes with Cinnamon Cream Filling

• Author: The Kitchen Whisperer

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Ingredients

Crepes

• 2 eggs
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 cup milk
• 1/4 cup water (if making gluten free increase the water to 1/2 cup)
• 1 cup flour (regular or gluten free flour)
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp cinnamon

Cinnamon Cream

• 1 cup softened cream cheese
• 2 tsp sugar
• 1/4 –1/2 tsp cinnamon
• 1–2 Tbl cream or milk

Instructions

1. Whisk all of the crepe ingredients in a bowl and chill for 1 hour.
2. Place the cream cheese in a bowl and using a hand mixer, whip until light and airy ~2 minutes.
3. Add in the sugar and cinnamon and beat until creamy.
4. Slowly add in the milk until desired consistency. You want this thick but spreadable. Taste for sweetness/cinnamon.
5. Place in the refrigerator until ready to serve.
6. Spray cooking spray lightly in a Crepe Pan or Electric Crepe Pan over medium heat.
7. Pour 2 ounces of batter in the center of the pan and swirl around in circles to spread evenly. *If making gluten free, you will have to spread this out with a rubber tipped spatula)
8. Cook for 30 seconds to a minute on one side (until lightly golden).
9. Flip and cook for 15 seconds.
10. Plate and repeat.
11. To serve spread a Tbl of cinnamon cream on the lower quarter of the crepe.
12. Fold in half and half again.

Notes

For a great crepe pan try one of these!
Crepe Pan or Electric Crepe Pan

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