What I Made Thursday Link Up

Hi, I'm Janssen! I blog over at Everyday Reading about all my favorite parts of daily life - delicious food, pretty clothing (that's reasonable for wearing while staying home with my two little girls), and great books. I used to be a school librarian; now I spend most of my time reading picture books (and YA novels!), cooking, snuggling my girls, and blogging late at night while eating frozen cookies. 

I have to admit that I'm not the world's biggest fan of pumpkin, but I've been experimenting this fall to find pumpkin recipes that I like - I love the flavor, but the texture of lots of pumpkin products can be off-putting to me. So far, I've found a fabulous black and white chocolate pumpkin bread, double chocolate pumpkin cookies (my favorite of them all!), and salted pumpkin chocolate chip cookies. Obviously, I like my pumpkin to have a chocolate counterpart. 

These crepes, with the world's most delicious (and not too sickly-sweet!) cheesecake filling, are another home run, even if they didn't involve chocolate. I made them for guests last week and one of them asked me afterward for the recipe. Sweet success! 

Pumpkin Crepes with Cheesecake Filling

(adapted from Somewhat Simple)

Makes 15-20 crepes, depending on the size

Filling:
1 1/2 cups whipping cream
2/3 cup granulated sugar
2 8-oz packages cream cheese, softened
1 Tablespoons lemon juice
2 teaspoons vanilla

Crepe Batter:
3 eggs
1 cup milk
2 teaspoons vanilla
3/4 cup all-purpose flour
3 tablespoons sugar
3 tablespoons pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Maple syrup, for serving (optional)


In a stand mixer or with a hand beater, beat whipping cream and sugar together until soft peaks form. Add cream cheese, lemon juice, and vanilla, and mix until smooth and well-combined. Place in fridge until ready to use.

Put all crepe batter ingredients in a blender and blend until smooth.

Cook with a crepe maker using manufacturer directions, or, heat a large frying pan over medium-high heat and spray with non-stick spray. Pour about 1/4 cup of batter into the center of the pan and rotate pan, using the handle, until the batter covers the entire bottom of the pan. Cook for about 2 minutes, until the edges are dry, then carefully flip and cook the other side for another 30 seconds until it's completely cooked through.

Place about 1/4 cup of filling in the middle of each crepe and roll up. Drizzle with maple syrup, if desired, and eat immediately.


Thank you so very much for having me Kimberly!!

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Be sure to check back in tomorrow for a GIVEAWAY.