Pumpkin Cheesecake Crêpes

Directions

1. In a blender or large mixing bowl, combine the eggs, milk, melted butter, salt, sugar, pumpkin spice, vanilla, and flour. Blend or whisk until completely smooth and free of lumps. Refrigerate the batter for about 30 minutes to rest.

2. Heat the Blackstone griddle over medium heat and lightly grease it with butter, wiping away any excess. Pour about ¼ cup of batter onto the griddle for each crêpe and quickly spread it into a thin, even circle using a crêpe spreader or offset spatula.

3. Cook for 1–2 minutes, until the edges lift easily and the underside is golden brown. Flip and cook for another 30 seconds to 1 minute.

4. Transfer the cooked crêpes to a wire rack or plate to keep warm. Repeat with the remaining batter, lightly greasing the griddle between batches.

5. To make the filling, beat the softened cream cheese in a medium bowl until smooth. Add the pumpkin purée, powdered sugar, vanilla, and pumpkin spice, and mix until creamy and well combined. Fold in the whipped topping until the mixture is light and fluffy.

6. Transfer to a piping bag or cover and refrigerate until ready to use.

7. To assemble, pipe or spoon the pumpkin cheesecake filling down the center of each crêpe. Roll or fold as desired, then top with whipped cream, a dusting of powdered sugar, a sprinkle of pumpkin spice, and a drizzle of caramel.

8. Enjoy!