Pumpkin Spiced Crepes with Pumpkin Butter

Pumpkin Spiced Crepes with Pumpkin Butter These low fat pumpkin crepes will give you indulgence without the guilt this fall and can be eaten for breakfast as brunch



Yield :

Servings 12
Serving Size: 1 crepe with filling
Smart Points: 4

Ingredients :

1 tsp vanilla
1 cup white whole wheat flour (all purpose works fine)
1 tsp cinnamon
1 tsp pumpkin pie spice
1 1/2 cups fat free milk
2 large egg whites
1 whole egg
1 tsp oil
butter flavored spray
1 1/2 cups pumpkin butter (2 tbsp in each crepe), warmed
fat free whipped topping (optional)
powdered sugar (optional)

Preparation :

1- Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame.
2- When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.
3- To serve, spoon 2 tbsp pumpkin butter into center of each crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down. Sprinkle lightly with powdered sugar and a little more pumpkin spice or cinnamon. Serve warm.
4- Makes 3 cups. Batter can be refrigerated for up to 2 days.
Smart Points: 4
Calories: 107.1
Fat: 1.1 g
Protein: 3.8 g
Carb: 23.5 g
Fiber: 1.7 g

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