Pumpkin-Filled Crepes

I made these crepes for breakfast on a chilly fall morning. The filling isn't too sweet, but it does sort of remind me of pumpkin pie!

Ingredients:

for the crepes (based on Emmy's recipe):

• 1 C. AP flour
• 1 Tbsp. sugar
• pinch of salt
• 1 tsp. cinnamon
• 1/2 tsp. each of nutmeg and cloves
• 1 C. milk
• 2 eggs
• 1 Tbsp. butter, melted (plus a little extra melted better for the pan)

for the filling:

• 1 C. pureed pumpkin
• 1/4 C. nonfat Greek yogurt
• 1 Tbsp. maple syrup
• 1/2 tsp. cinnamon
• 1/4 tsp. each of nutmeg and cloves
  
• cinnamon sugar, for garnish

To make the crepe batter: In a medium bowl, mix the flour, sugar, salt, and spices. In a smaller bowl or measuring cup, mix the milk, eggs, and melted butter. Slowly add the wet ingredients to the dry ingredients, whisking continuously to be sure there are no lumps. Set the batter aside while you make the filling.

To make the filling: mix the pumpkin, yogurt, maple syrup, and spices in a small bowl. Set aside.

To make the crepes: Heat a small saute pan over medium heat. Brush the bottom with melted butter. Add 1/4 cup of batter to the pan and swirl it evenly around the bottom. Allow to cook 1-2 minutes, until the edges begin to lift up from the pan. Use a spatula to flip the crepe. 

While the second side cooks (about 30-60 seconds), spread 1 Tbsp. of filling over the crepe. 

Fold the crepe into quarters and remove to a plate. Cover to keep warm. Sprinkle the crepes with cinnamon sugar before serving.

P.S. My first crepe never turns out pretty, so I just sprinkle it with sugar and eat it while I make the rest. :)

Makes about 8 crepes.