Ingredients Crêpes 2 large eggs 3/4 cup whole milk 1/2 cup water 1 cup flour 2 tbls melted butter Filling 3/4 cup pumpkin butter 1/2 cup mascarpone cheese Directions Mix milk, water and eggs together in bowl with electric mixer. Sift in flour. Add melted butter and blend. Heat flat non-stick pan over medium heat. Drop 1/8th cup of batter down and brown on each side for about 45 seconds. Set aside to cool. Makes roughly 20 small crêpes. Mix pumpkin butter and mascarpone together in electric mixer. Stack crepes on top of each other, pasting them together with generous helpings of pumpkin butter-mascarpone spread. Optional: top with whip cream and sprinkle of cinnamon. Extra spread can be saved and used on toast, etc. Just be sure to mind the expiration on the cheese. Enjoy!
