Pumpkin Crepes with Maple Cream Cheese Filling

Ingredients

Put all crepe ingredients (from flour to vanilla) in blender and process until smooth. Let mixture rest for at least 30 minutes (you can skip this if you’re in a rush). Alternatively, you can make the batter the day before and keep it in fridge overnight. If refrigerated overnight, let rest at room temperature for 30 minutes before using.
Place a 7- or 8-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about ¼ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom (if you’re using a 7-inch pan, your crepes will be a little thicker. If you’re using an 8-inch pan, they’ll be a little thinner. Feel free to use a little more or less batter based on pan size and preference).
Let cook for about 1-1 ½ minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate.
Continue with remaining batter, adding a little butter to pan in between each.
Top crepes with maple cream cheese filling or the filling of your choice and fold over.

In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat cream cheese, confectioners’ sugar, and maple syrup until smooth.
If you’re using a stand mixer, scoop mixture out of bowl and move to a separate large bowl, so you can make whipped cream in mixer. Otherwise, use a second large bowl and hand mixer for whipped cream. Add heavy cream to empty bowl and beat until stiff peaks form.
Fold whipped cream into cream cheese mixture, until well combined. Keep in fridge until ready to use.

To store leftover crepes, wrap in plastic wrap or foil and keep in the fridge. They should keep for 3-5 days.