Healthy Whole Wheat Pumpkin Crepes
Servings 15 -20 small crepes
Breakfast, lunch or dinner - we eat them anytime! A classic crepe recipe made better for you with white whole wheat flour, pure maple syrup and pumpkin!
Ingredients
- 3 eggs
- 1 1/2 cup white whole wheat flour whole wheat yields a heavier batter
- 1 cup milk
- 3/4 cup water
- 1 Tablespoon pure maple syrup
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 Tablespoon melted butter
- 1/2 cup pumpkin puree
- 2 tsp pumpkin pie spice
Instructions
- Combine all ingredients into a high speed blender and blend until smooth.
- On a preheated skilled, pour a fist size amount of batter.
- Quickly tilt the skillet around, spreading out the batter evenly into a circle.
- When bubbles begin to form in batter, it is ready to flip.
- Cook until edges are golden brown.
- Serve immediately with your choice of toppings and fillings, or keep in the fridge for up to a week to use as leftovers.
