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Pumpkin Cheesecake Crêpes

Prep Time: 15 minutes

Cook Time: 5 minutes 

Servings: 4

 

Ingredients

4 CrepiniⓇ Sweet Crêpe with Cinnamon
Unsalted butter, as needed
8 ounces cream cheese, softened
3 tablespoons powdered monk fruit sweetener
¾ cup heavy whipping cream
3 tablespoons pumpkin puree
1 teaspoon pure vanilla extract
½ teaspoon pumpkin pie spice

 

For Finishing

Sugar-free maple syrup or caramel sauce
¼ cup toasted pecans, roughly chopped
2 tablespoons pomegranate seeds


    Directions

    1. To a 12-inch non-stick pan over medium heat, melt the butter.
    2. Place a Crepini in the pan and warm for 10-15 seconds per side. Repeat process with remaining Crepinis, adding more butter as needed.
    3. To a stand mixer fitted with the whip attachment, add the cream cheese and sweetener. Whip until smooth.
    4. Add whipping cream, pumpkin puree, vanilla, and pumpkin pie spice. Whip until stiff peaks form.
    5. Evenly divide and spread cheesecake filling over the base of each Crepini. Roll and transfer to a plate. Repeat process with remaining filling and Crepinis.
    6. Top crêpes with sugar-free maple syrup or caramel sauce, pecans and pomegranate seeds.

     

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