We enjoy these for breakfast with fruit and sweetened cream cheese in the middle. A litttle different twist for breakfast.
1 cup of all-purpose flour
1/3 cup of cooked fresh or canned pumpkin
1 tbsp of melted butter
1¼ cups of milk
¼ tsp of ground cinnamon
1/8 tsp of ground cloves
1 tbsp of sugar
Combine all ingredients in a blender and mix until well-blended. Mix in the melted butter last. Important: Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together. On medium heat, put 1/3 c batter in pan. They will brown fairly quick. So flip them, cook very briefly, as they are thin. Fill the crepes with sweetened cream cheese, or fruit,or yogurt. Makes (8) 8-inch crepes.
The Florida Conference of The United Methodist Church
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