These versatile Pumpkin Crepes with Ricotta Filling can be served as an alternative to pumpkin pie for dessert, or as a sweet Thanksgiving breakfast or brunch recipe! Or better yet, use up those leftover cans of pumpkin puree and make this the day after Thanksgiving for an impressive Black Friday treat. These pumpkin crepes have all the flavors of fall with cinnamon, pecans, vanilla, and of course, pumpkin!
Optional: handful of chopped pecans, whipped topping
In a small saucepan over medium-low heat combine the milk and 2 tablespoons of the butter. Stir until completely melted. Transfer to another bowl and allow to cool for 10-15 minutes.
Whisk in the eggs one at a time. Then add the pumpkin puree, and vanilla until just combined.
In another bowl, stir together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Slowly add the wet ingredients to the dry and stir until smooth.
Meanwhile heat small nonstick skillet at medium heat. Melt a little bit of the remaining tablespoon of butter and smear around the skillet
Pour 1/4 cup of the batter into the skillet and shift the skillet so the batter thins out and spreads over the skillet to form a thin crepe. Allow to cook for 1-2 minutes and then using a spatula, gently flip it to the other side and allow it to cook for another minute. Remove onto a plate. Continue to cook the rest of the crepes until the batter is gone. Separate the cooked crepes with parchment paper.
When the crepes are finished, fill the center of the crepes with a large spoonful of ricotta cheese. If desired top with some chopped pecans and a dollop of whipped topping.