Pumpkin Crepes with Chocolate Hazelnut Spread

Last fall I walked by a café that had pumpkin crepes with Nutella listed on their outdoor chalkboard. Crepes, pumpkin, and chocolate are three of my favorite things, so I made a mental note to create these at home.  They are truly delicious and the perfect sweet treat to kick off the fall season. Serve for a festive brunch, dessert, or with an afternoon cup of coffee.

Ingredients

1 cup flour

½ teaspoon salt

1 teaspoon pumpkin spice

1 cup milk

3 eggs

¼ cup canned pumpkin

2 tablespoons melted butter

½ teaspoon vanilla

chocolate hazelnut spread

powdered sugar for dusting

Directions

Add the flour, salt, and pumpkin spice to a large mixing bowl and whisk to combine.

In a medium bowl whisk the milk, eggs, pumpkin, butter, and vanilla until well combined. Then add to the flour mixture and whisk until there are no lumps in the batter.

Grease a 10-inch crepe pan and place on medium low heat. Once the pan is hot, add 1/3 cup of batter to the pan and slowly rotate the pan so batter covers the surface. Cook about 1 minute and then flip and cook another minute. Repeat with remaining batter. I stack crepes on a plate as I cook the rest.

Spread a tablespoon of chocolate hazelnut spread on each crepe. Fold into a triangle or roll up. Dust with powdered sugar.

Makes 6-8 crepes