Pumpkin Spiced Crepes with Pumpkin Butter

The taste of pumpkin pie for breakfast without the guilt? Each bite of these very low fat crepes seasoned with cinnamon and pumpkin spice will fill your palate with the taste of Autumn. Crepes may be eaten for breakfast or dessert, and they are effortless to produce. Put all the ingredients inside the blender to produce the batter, then prepare dinner just about every crepe in a 6-inch non stick pan on minimal warmth. For those of you counting Fat Watcher details, these are only two factors each and every!

Pumpkin Spiced Crepes with Pumpkin Butter

Servings: 12   Serving Size: 1 crepe with filling   Excess weight Watcher Factors: 2 pts

Calories: 107.1   Fats: 1.1 g   Protein:3.8 g   Carb: 23.5 g   Fiber: 1.7 g

one 1/2 cups fats totally free milk two big egg whites 1 whole egg one tsp oil 1 tsp vanilla 1 cup white entire wheat flour (all purpose works fine) one tsp cinnamon 1 tsp pumpkin pie spice butter flavored spray one 1/2 cups pumpkin butter (2 tbsp in each crepe), warmed excess fat cost-free whipped topping (optional) powdered sugar (optional) Mix flour, milk, cinnamon, pumpkin spice, eggs and oil until clean inside the blender. Heat a big nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook dinner for one to a couple of minutes or until bottom of crepe is light golden brown. Flip; prepare dinner 30 seconds to 1 minute or until eventually light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

To serve, spoon two tbsp pumpkin butter into center of each and every crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down. Sprinkle lightly with powdered sugar along with a little much more pumpkin spice or cinnamon. Serve warm.

Makes three cups. Batter may be refrigerated for up to 2 days.