- 1 tsp vanilla
- 1 cup white whole wheat flour (all purpose works fine)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 1/2 cups fat free milk
- 2 large egg whites
- 1 whole egg
- 1 tsp oil
- butter flavored spray
- 1 1/2 cups pumpkin butter (2 tbsp in each crepe), warmed
- fat free whipped topping (optional)
- powdered sugar (optional)
1- Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame.
2- 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 for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.
3- To serve, spoon 2 tbsp pumpkin butter into center of each crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down. Sprinkle lightly with powdered sugar and a little more pumpkin spice or cinnamon. Serve warm.
4- Makes 3 cups. Batter can be refrigerated for up to 2 days.
Serving Size: 1 crepe with filling
Smart Points: 4
Fat: 1.1 g
Protein: 3.8 g
Carb: 23.5 g
Fiber: 1.7 g