Today is one of those days when I just want to forget about everything, when I just don’t want to care… But that’s not necessarily a bad thing, especially when you have dessert for breakfast. Yeah, that’s the spirit of a rebel, LOL. I had some leftover pumpkin filling that I used for empanadas so I decided to make crepes and mix some nutella with a little bit of milk and drizzle it over them (more like bathe them in it). They were so good that my I felt better immediately. Here’s the recipe for the pumpkin filling and click here for the crepe recipe (I used all-purpouse flour only for these crepes) The inspiration for these crepes came from the ones we always get at the Pumpkin Show.
- •2 cups pumpkin puree
- •1 cup condensed milk
- •1 tsp ground cinnamon
- •1 tsp ground ginger
- •1/2 tsp ground clove
- •1/2 tsp ground nutmeg
- •1 TBSP corn starch
- In a pot cook pumpkin and condensed milk over medium heat.
- Add spices when it starts to boil. Mix well and reduce heat to low.
- Dissolve corn starch in ⅛ cup of water and stir into the pumpkin slowly when this is simmering. Mix very well.
- Let it cool down before using it as a filling.
Not bad for at all for a breakfast, but next time I’ll eat it as a dessert. It was so delicious!