Pumpkin Filled Blintzes Recipe

How to make it

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• Make batter:
• Hand beat or use electric mixer or electric blender to make a batter the consistency of light cream.
• Add enough more flour if needed for the right consistency for batter
• Let sit at room temperature about 20 minutes
• Meanwhile make filling.
• Combine ingredients and add sugar and spiced to taste
• Make crepes
• Heat a non stick pan that has been wiped with cooking oil, over medium high heat
• Using a 2 oz ladle , ladle in batter and swirl and tilt pan quickly to cover the bottom
• Cook till set ( this goes very quickly.) only one side
• Turn out crepe onto a clean kitchen towel.
• Repeat using remaining batter
• Assemble:
• Place a heaping Tbs of filling in middle of each crepe and spread out a bit.
• Fold as desired: ex: burrito style, cigar style, envelope style etc.
• I simply fold over top and bottom ends to overlap in the middle, then fold in sides and turn over.
• These are flatter and not rolled and we like them this way
• Finish cooking:
• Now I usually saute the crepes in butter on both sides in a pan and then place in an oven baking pan and bake 350F till crisp, about 1/2 hour.
• I like this extra step of baking but is not necessary.
• Sprinkle crepes with powder sugar, cinnamon sugar and don't forget a dollop of sour cream over each crepe if desired!
• Crepes can be reheated in the oven or microwave.
• If you want a traditional farmers cheese filling, search other my other traditional cheese blintz recipe.