Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes

Pour all of the ‘crepes’ ingredients (except the last canola oil line – which will be used for the frying step) into a large bowl or blender. Whisk until all ingredients are incorporated. {A few small lumps are ok!} Cover with plastic wrap and refrigerate for at least an hour.

For the Pumpkin Cream Cheese Topping, place all ingredients (except the walnuts – those are for garnish) into a food processor and mix until smooth and evenly combined. Refrigerate until ready to use.

To fry the crepes, heat up a skillet over medium heat. Use one that holds heat well and one that you can hold comfortably with one hand. Pour in about 1/2 teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom of the pan. Continue rotating the pan until the batter is evenly coated.

Fry until golden brown spots form on the bottom {about 20 seconds}. Flip and cook the other side another 15 seconds and then remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add a few dribbles of oil into the pan as needed, usually after every 3 or 4 crepes. Repeat with the remaining batter.

Fold cooked crepes into fourths and top with a dollop of pumpkin cream cheese mixture. Sprinkle walnuts over the top and serve.