Pumpkin Pie Crepes

Prep Time: 10 minutes
Cook Time: 2 minutes per crepe

What to do with Thanksgiving leftovers? Re-cycle, re-purpose, re-use! How about Turkey Sliders filled with sliced turkey, stuffing and cranberry sauce? Leftover mashed potatoes become the cutest ever Potato Poppers (and here’s a hint- you can freeze these for easy holiday hors d ouevres!) Even pumpkin pie gets a totally new look! Scrape the filling off the crust and roll it up in a crepe. Top with a dollop of Bourbon Whipped Cream and you have yourself a delicious little dessert that tastes brand new!

Directions

In a blender or food processor, combine all ingredients. Process just until smooth.
Cover and chill at least an hour and up to overnight.
Spray a 7-inch non- stick skillet with cooking spray; heat over medium heat.
Add 2 tablespoons batter; swirl to coat the pan.
Cook about 1 minute. Turn and cook 30 seconds more.
Transfer to a plate.
Continue with remaining batter.

Fill as desired, roll and serve.

Yield:	batter for 20 crepes

What's Needed:

1 1/3 cups whole milk, at room temperature
1 cup flour
3 eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt

Fillings of your choice

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Recipe brought
to you by Amy Tobin

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30 Minutes or Less

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Pumpkin Pie Crepes

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