PUMPKIN CHEESECAKE CREPES
Makes 8 Stuffed Crepes
  • Ingredients:
  • For the Crepes:
  • • 3/4 cup all-purpose flour
  • • 1 teaspoon pumpkin pie spice
  • • 1/4 teaspoon salt
  • • 3 large eggs
  • • 2 tablespoons granulated sugar
  • • 1/3 cup pumpkin puree
  • • 1 1/2 cup milk, warm
  • • 3 tablespoons unsalted butter, melted (plus more for making crepes)
  • For the Filling:
  • • 8 ounces cream cheese, at room temperature
  • • 1 cup pumpkin puree
  • • 1/4 cup maple syrup
  • • Confectioners' sugar and toasted pecans

Instructions:

  1. In a mixing bowl, whisk together the flour, pumpkin pie spice and salt. In another bowl, combine the eggs, sugar, and pumpkin puree. Whisk until smooth. Whisk in the milk and melted butter. Add the wet mixture to the dry mixture and mix just until combined. Refrigerate the crepe batter for 1 hour before making crepes.
  2. To make the filling, combine the cream cheese, pumpkin puree, maple syrup and pumpkin pie spice in your Kalorik Personal Sport Blender. Blend until smooth.
  3. Heat your Kalorik Crepe Maker on high and brush it with a thin layer of melted butter. Pour 1/4 cup of batter onto the crepe maker and spread until thin. Cook the crepe for 2 minutes or until the underside is just brown. Flip the crepe and cook for 30 seconds more. Repeat using the remaining batter.
  4. To serve, spread 2 tablespoons of the filling on each crepe and roll up. Sprinkle with confectioners sugar and top with toasted pecans.
  • Recipe by
    Chef Jamie Gwen

  • KALORIK 3-IN-1 GRIDDLE
    PANCAKE AND CREPE MAKER