Makes 4 filled crepes
1/3 cup Wheat-Free Market All-Purpose Baking Mix
1 teaspoon Virtue Sweetener
1 large egg
¼ cup plus 1 tablespoon milk
Butter for the pan
In a medium bowl, blend the all-purpose baking mix, sweetener, egg and milk with a whisk until well incorporated.
Heat a crepe pan or frying pan (one that doesn’t stick easily) over medium heat. Add a little bit of butter to the pan and then wipe out any excess. Add 2 tablespoons of the crepe batter to the center of the pan and tilt the pan until the batter has spread out into approximately a 5-6 inch circle. (You can also use the back of a spoon to spread out the batter.) Allow the crepe to cook approximately 60-90 seconds or until you see the bubbles pop and the crepe begin to set. Carefully flip and cook for another minute. Remove the crepe and place on a wire rack to prevent it from getting soggy. (Crepes can be served warm or at room temperature.)
Repeat this process for the remaining 3 crepes.
Next prepare the Pumpkin Crème.
8 ounces cream cheese, softened
1/2 cup cooked and mashed pumpkin
½ teaspoon pumpkin pie spice
1-1/2 tablespoons Virtue Sweetener
In a medium bowl, blend the cream cheese until smooth using a hand mixer. Then add the pumpkin, pumpkin pie spice and sweetener. Blend for another 2 minutes or until thick and creamy. Use a scant ¼ cup of the Pumpkin Crème to fill each crepe.
Tip: To get the crepe to stay closed, use a little of the Pumpkin Crème as the glue on the edge of the crepe when folding.