Raisin pecan cinnamon crepes are perfect for any fall day. The warm flavors of cinnamon and maple highlight the tastes of the season. By adding both raisins and pecans, you get a wonderful chew/crunch combination that I find addicting. I hope you enjoy!
Raisin Pecan Crepes with a Maple Syrup
- 2 1/2 Cups Flour
- 1 Cup Milk Use Soy milk if dairy free
- 1 Cup Water
- 3 Tablespoons Butter Smart balance if dairy free
- 1 Teaspoon of salt
- 4 Eggs
- 4 Oz Cream Cheese Tofutti Cream Cheese if dairy free
- 1/4 Cup Raisins
- 1/4 Cup Pecans toasted, then chopped
- 1/2 T Cinnamon
- 1 T Vanilla
- 1 1/2 Cup Powdered Sugar
- Add batter ingredients to the blender and mix well. Some people say to mix the eggs and flour together first, but when my kids start screaming for food, nah, I just dump.
- Heat a medium sized pan over medium and spray with a little cooking oil. I've found that after you spray the pan for the first crepe, you don't need to spray again. But that first time, definitely spray. Spoon some batter (about 1/3 cup) onto the pan and twirl so that the batter coats the bottom.
- Wait until it doesn’t look “wet” anymore, about 2 minutes, and then flip.
- After another 1 minute, slide off onto a plate and get ready to add the filling.
- For the filling, place cinnamon, vanilla and cream cheese in a bowl and beat with a hand mixer on low for 1 minute. Add 1/2 cup of the powdered sugar and beat with the hand mixer for 1 minute. The powdered sugar will dust up, so just be aware of that. Gradually add the rest of the powdered sugar and beat until smooth.
- Lay one of the crepes on a plate and add a line of filling down the center of the crepe.
- Roll the crepe into a log.
- To serve, dust with a little powdered sugar and then drizzle maple. Enjoy!