Makes: 20-ish large crepes (truthfully I always lose count--all that crepe flipping)
Prep time: 5 minutes
Cook time: 30 minutes flipping crepes
eggs: .10, milk: .60, pumpkin: .15, flour: .20, whole wheat flour: .20
3 C milk
1/4 C pumpkin
Add (and whisk in):
2 Tbsp sugar
2 C flour
1 C whole wheat flour (I used white whole wheat)
1 tsp baking powder
1/2 tsp salt
1 C milk
1 tsp vanilla (optional, but I love it)
Heat skillet on medium heat.
Spread a large (I think a 12-inch) skillet with a generous amount of butter. Pour about 1/2 C batter into pan and tilt the pan around so that your batter spreads out in a thin circle (or circle-like shape). It should be quite thin, but not paper thin or anything--a couple millimeters tops.
Allow it to cook so that there is just a touch of not-quite-cooked batter at the center. Then flip it and let it cook another 30-60 seconds more.
Put it on a plate. For some law of cosmic whateverlyness, the first crepe always comes out a little funny. Don't worry; you're second one will be better.
Add more butter, pour more batter and keep going.
When you're done, top it however you like, roll it up, and eat it.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com