Pumpkin crepes paired with Nutella is a perfect breakfast for the cooler months!
prep time 15mins
cook time 15mins
total time 30mins
author: Salt & Baker
In a medium size bowl beat the eggs on high for 1 minute. Add the flour. Beat on high for 30 seconds. Add the milk, pumpkin puree, pumpkin spice, cinnamon, and sugar, beat for 1 minute or until everything is well combined.
Using a 1/3 cup measuring cup, add the crepe mixture to a 8-10" skillet. I usually cook mine over medium/medium low heat. (You can use whatever pan you normally use for crepes. I tend to make my crepes bigger. You can make them smaller). Cook for 1 minute or until the crepe becomes golden, flip and cook the other side for 30-45 seconds more. Repeat until you've used up all of the crepe batter.
In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream. Beat until soft peaks form. Add the powdered sugar. Beat until stiff peaks form. Now add the Nutella, mix until combined.
Take a crepe and spread 1-2 T of whipped Nutella on one half of the crepe. Fold in half, and place 1 T on one half of the crepe. Fold in half. At this point your crepe will look triangular. Drizzle pure Nutella over the crepes if you desire. Enjoy immediately! *
*I usually don't eat these warm. If the crepe is too hot, the Nutella cream won't hold it's shape as well. However, you can skip the Nutella cream and serve the crepes warm with pure Nutella slathered on top. YUMM!!