Pumpkin Butter Crepe Cake - What's For Din'? - Courtney Budzyn - Recipe 21 скачать в хорошем качестве

Pumpkin Butter Crepe Cake - What's For Din'? - Courtney Budzyn - Recipe 21

Hey everyone! Today’s recipe is a showstopper! Pumpkin Butter Crepe Cake is light but exquisite in every way. If you like pumpkin pie, you will definitely love this crepe cake. The pumpkin butter by itself is insanely good. Spread it on toast for breakfast, mix it in with oatmeal, or make a pumpkin butter cream cheese frosting. The possibilities are endless! The crepes are light and soft with a crispy outer edge that is the perfect complement for the pumpkin butter. Adding some sliced apples to the top and sprinkling it with pecans adds even more of a flavorful pop. Hope you enjoy this recipe as much as I do!! Thank you for watching! Follow me on Instagram:   / mrsbudzyn   Google+: https://plus.google.com/u/0/b/1183302... | Ingredients | Pumpkin Butter: 1 15 oz. Can Pumpkin Puree (NOT pumpkin pie filling) ½ Cup unsweetened applesauce 2 Tablespoons Maple Syrup 1/3 Cup Brown Sugar ½ Cup Water 2 Tablespoons Pumpkin Pie Spice OR 1 Teaspoon Cinnamon ¾ Teaspoon Ground Ginger ½ Teaspoon Ground Nutmeg Crepes: 4 Eggs Beaten 1 1/3 Cup Milk 2 Tablespoons Butter, Melted 1 Teaspoon Vanilla Extract 1 Cup All-Purpose Flour 1 Teaspoon Cinnamon 2 Tablespoons Granulated Sugar ½ Teaspoon Salt *Let the crepes sit in the refrigerator for at least 30 minutes before cooking to prevent tearing