Combine the milk, water and melted butter in a large mixing bowl. Add the flour and using a wire whisk, mix well.
Next, heat your cast iron skillet until it’s then add the cooking oil. You only want enough oil to coat the skillet. Heat until hot but do not allow it to burn.
Add about ¼ cup of crepe mixture into the hot skillet. Pick the skillet up – making sure to wrap the handle with a towel or cast iron sleeve – then move it in a circle motion to help the batter spread out to the size of the skillet.
Cook for 30 seconds or until lightly browned then flip to the other side. Do not overcook.
After you finish the crepes, use a hand mixer to whip the softened cream cheese until it is creamy and fluffy.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Set aside some of the homemade whipped cream for topping your pumpkin crepes with once they’re done.
After you’ve made the whipped cream, gently fold in the pumpkin puree and stir to mix it well. Be gentle when you stir.
How much pumpkin puree you use is your decision. Start with 4 tbsp and go from there tasting after each addition.
Fill each crepe with a a good sized scoop of filling. Be careful not to overfill it though since you will need to roll it. Spread the filling out in the middle so it doesn’t stay all in the center.
After you’ve filled your pumpkin crepes, roll them, plate them and top with the whipped cream you set aside earlier.
If you don’t have a cast iron skillet, a regular one is fine, but they will turn out so much better in cast iron.
Easy Pumpkin Crepes Recipe https://sixdollarfamily.com/easy-pumpkin-crepes-recipe September 5, 2019