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” I love really thin pancakes”

November 18, 2011

Soft, warm and tasted every bit like pumpkin pie, without having to worry about the calories from the crust!

Win/win if you ask me!

Ingredients:

  • 5 eggs
  • 3 tbsp sugar
  • 1 tsp vanilla
  • 2 C flour
  • 1 1/2 C milk
  • 1 C water (I’ve used extra milk instead of the water and it just makes them a bit richer)
  • Several tablespoons of butter for the pan
  1. In a large mixing bowl, mix all ingredients except butter until there are no lumps.
  2. Heat a crepe pan on medium (the size of your pan will be the size of your crepe, so just decide how big you want them).
  3. When the pan is warm, melt enough butter in it to coat the skillet.
  4. Pour a ladle full of batter onto the buttered pan and swirl the pan to spread the batter evenly over the entire crepe pan
  5. Cook untouched until bubbles form in the crepe (about 1 minute).
  6. Flip the crepe and cook for another minute.
  7. Turn out onto a plate.
  8. Repeat steps 3-7 until all of your batter is used.  To speed things up, you can work two skillets at once.  It’s not as hard as it sounds.
Pumpkin Pie Filling :
  • 3/4 C sugar
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 2 large eggs
  • 15 oz canned pumpkin (pure pumpkin, not pumpkin pie filling)
  • 12 oz evaporated milk
  1. Preheat oven to 425 F.
  2. In a large bowl, beat eggs.
  3. Stir in sugar, salt, and pumpkin pie spice.
  4. Mix in pumpkin.
  5. Mix in evaporated milk.
  6. Pour into 9″ pie plate (no crust needed).
  7. Bake for 15 minutes.
  8. Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
  9. Remove from oven and leave on counter for two hours before use.

Happy Fall everyone !!

& Enjoy!!

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