I love fall.  Cooler temperatures, changing leaves and pumpkin!  It’s cold and rainy in Colorado today and from the moment I woke up all I could think about was pumpkin spice.  I decided to experiment with Maple Pumpkin flavored Mighty Muffins and create crepes.  They turned out so good.  I hope you enjoy these as much as I did.

 

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Maple Pumpkin Crepes with Creme Cheese and Chocolate Chip Filling

Course Breakfast
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 serving
Author Stephanie Rogers

Ingredients

Crepe Ingredients

  • 1/2 package (28g) Maple Pumpkin Mighty Muffins Mix
  • 1.5 Tbsp (23g) Egg Whites
  • 2 Tbsp (35g) Water
  • 25 g 0% Fat Greek Yogurt

Crepe Filling (Mix the Following Together in a Bowl)

  • 4 Tbsp (44g) Whipped Cream Cheese & Greek Yogurt I used Green Mountain Farms
  • 1 packet Stevia
  • 1 Splash (7ml) Unsweetened Flax Milk Could also use unsweetened almond or coconut milk
  • 1/4 tsp Vanilla Extract
  • 1/2 Tbsp (7(7g) g) Mini Chocolate Chips
  • 1 Dash Nutmeg

Instructions

  1. Mix the crepe ingredients together and cook on a hot griddle for 1 minute and 30 seconds per side.
  2. When the crepes are done, fill them with the cream cheese filling and roll them up. No syrup needed.

Recipe Notes

Macros
22g of carbs, 12g of fat, 22g of protein
Macros include 3 second spray of olive oil. Blueberries not included in macros.