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Now, here's something you can't really
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avoid every time fall comes along, and
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that's somebody in your family going
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crazy over PSLs or pumpkins in general
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or pumpkin spice in general. And this is
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a crazy, tasty, high protein pumpkin
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crepe recipe. Just wait till you see
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what's filled inside because that's
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where the magic lies. So let's first
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make the batter in a food processor or a
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blender. Add flour and milk. Now you can
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use regular milk if you want, but if you
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do want to bump up the protein factor of
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this recipe, I am using this high
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protein enriched milk. Not sponsoring
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natural. Just get whatever ethically
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sourced enriched protein milk. Crack an
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egg. And I'm adding my pumpkin flavored
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protein powder. You can use any other
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plain variety like cookies and cream or
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vanilla. That works great. Then I'm
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adding my homemade pumpkin spice. Cover
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that up and then blend it up. You may
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want to make sure there are no dry
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patches of flour at the bottom. Work it
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out. Give it another couple pulses. And
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here's what the batter will look like
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once it's done. Cover this up and let it
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refrigerate and chill for 15 to 30
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minutes. Now, this recipe is built off
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of my crepe recipe, the skeleton recipe
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that you can really use to make
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whatever. In this case, I enriched it
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with the high protein milk, added
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protein powder. You can have it the
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classic way or just go balls to the
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wall. Make sure you check out the video
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if you want more tips about crepes in
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general and all other variations of
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crepes that I've made on this channel.
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And now to the best part, the filling.
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And here is a pumpkin flavored cream
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cheese. And it's pumpkin spice flavored
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and it's not overpowering. It's very
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light, delicious, and was perfect to put
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in as the filling. There's actually real
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pumpkin that's used in this cream
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cheese. And then I'm adding in some
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cottage cheese, which I actually blended
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into a nice puree, but you can use it as
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is as well for a more rustic texture.
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Then for sweetness, some maple syrup,
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vanilla, as much as you want, and then
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some pumpkin puree. Add some more of
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that homemade pumpkin spice. Check out
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the recipe down below. And then give
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this all a good whisk. Bring it all
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together. And now, let this chill in the
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fridge as well. This is absolutely
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delicious. Now, to make the crepe, you
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want to heat a non-stick pan until it's
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just warm enough to gently melt the
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butter and then pour in the batter. It
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should have a thin consistency and just
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enough for you to be able to swirl the
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pan around to spread that batter thin.
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You can, if you want, use a crepe
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spreader. That helps to evenly spread
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the batter all around the pan so you
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don't have to do this swirling action.
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But I feel like for the number of times
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I make crepes at home, the swirly action
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is just enough. Now once your crepes are
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all done, you can either keep them warm
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in the oven, wrap it up in foil, but at
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the end before serving, let's start
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filling it up, add in that delicious
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pumpkin flavored, high protein filling
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right in there. The cottage cheese is a
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real hack. The protein is packed in the
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crepe as well. And let me just flash on
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the screen how much protein is in each
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of these crepes. I've just been having
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so much fun with these high protein
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dishes. This is kind of like how I eat
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on my dayto-day, believe it or not.
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Don't forget to sprinkle on a bit more
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of that homemade pumpkin spice. And just
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check out what we just created. Now you
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go do this yourself. Now, in case you
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are kind of sick of having high protein
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versions of things and you want
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something more richer, then check out my
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pumpkin spice flavored cupcakes. Let me
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know what else you want to see. And
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Thanksgiving just passed in Canada, so
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just want to wish you happy Thanksgiving
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to everybody in Canada over here. and
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I'll see you on the next
