Baby has been craving...

Pumpkin Crepe's

Pumpkin Spiced Crepes with Pumpkin Butter
Gina's Skinny Recipes
Servings: 12 • Serving Size: 1 crepe with filling • Old Points: 2 pts • Points+: 3 pts
Calories: 107.1 • Fat: 1.1 g • Protein: 3.8 g • Carb: 23.5 g • Fiber: 1.7 g   

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

Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender.Heat a large nonstick pan on medium-low flame. 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.

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. Sprinklelightly with powdered sugar and a little more pumpkin spice or cinnamon. Serve warm.

Makes 3 cups. Batter can be refrigerated for up to 2 days. 

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Pumpkin Butter

Ingredients:

• 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
• 3/4 cup apple juice
• 1.5 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 cup Sucanat (or brown sugar)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Juice of half a lemon

Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil. Reduce heat and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

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