Pumpkin Spiced Crepes with Pumpkin Butter

Servings: 12 • Serving Size: 1 crepe with filling • Old Points: 2 pts • Points+: 3 pts

Calories: 107.1 • Fat: 1.1 g • Protein: 3.8 g • Carb: 23.5 g • Fiber: 1.7 g   

• 1 1/2 cups fat free milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• 1 tsp vanilla
• 1 cup white whole wheat flour (all purpose works fine)
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• butter flavored spray
• 1 1/2 cups pumpkin butter (2 tbsp in each crepe), warmed
• fat free whipped topping (optional)
• powdered sugar (optional)

Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender.Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

To serve, spoon 2 tbsp pumpkin butter into center of each crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down. Sprinklelightly with powdered sugar and a little more pumpkin spice or cinnamon. Serve warm.

Makes 3 cups. Batter can be refrigerated for up to 2 days. 

by-http://www.skinnytaste.com/2010/10/pumpkin-spiced-crepes-with-pumpkin.html