my contribution to thanksgiving this year. on the front left burner is my new (2nd annual) thanksgiving recipe–pumpkin pie crepes. i love them because it's a good way to use the extra pumpkin pie filling that i always have left over after making the pumpkin pies, and it's the perfect easy breakfast for a house full of thanksgiving guests, or a quick snack to keep everyone going during food preparation time.
pumpkin pie crepes
3-4 cups extra pumpkin pie filling (i used the simple joy of cooking recipe: pumpkin, eggs, cream, and spices). you can keep this refrigerated until ready to use, but it's best if you use it by the next day after you mixed it.
about 1 cup of flour, with 1 teaspoon of baking power mixed into the flour
about 1 cup of milk
add more vanilla, cinnamon, and sugar for a stronger flavor.
whisk together. you can let this batter sit in the fridge for a few hours if you want.
you can add more milk or flour to get the right consistency or increase the amount of batter.
cook on a well greased griddle. serve plain, with syrup or powdered sugar, or with cream cheese as a snack.