Ok, I’m finally ready for it. Pumpkin season. Now that there’s a chill in the air, I feel like I can go full on into fall cooking. And I can’t think of a better recipe to usher in fall than what I’m sharing with you today. Pumpkin Pie Blintzes. All the flavors of the classic pie wrapped up into a blintz and served for breakfast. Pretty radical stuff, right?
Now to be clear, I fully accept pie as a breakfast food. I mean, why can’t that be breakfast? It’s got a carb base and a fruit filling with eggs in the mix. It sure sounds like breakfast to me. If there are eggs in a recipe, then that’s breakfast. Case closed.
But if you can’t bring yourself to eat pie for breakfast, make my Pumpkin Pie Blintzes instead. You’ll get all of the pumpkin pie flavor you crave in a more socially acceptable breakfast form. And you don’t even have to fuss over making a pie crust. You’re welcome.
- 1 cup flour
- 1 cup milk
- 2 eggs
- 2 Tbsp water
- 1½ Tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 Tbsp butter, melted
- 3 Tbsp butter (for cooking crepes in)
- 1½ cup ricotta cheese
- 2 oz cream cheese, softened
- 3 Tbsp sugar
- 1 cup pumpkin puree
- 2 Tbsp maple syrup (or sugar)
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp ginger
- ¼ tsp nutmeg
- Combine all crepe ingredients except the 3 Tbsp butter for cooking crepes. Process in a food processor or blender until it comes together and is fairly smooth. Don’t over process.
- Heat a large skillet over medium-high heat and coat pan with butter. Pour in just enough batter to coat pan. Cook crepes for thirty seconds on each side. Pile crepes onto a plate and prepare filling.
- In a mixing bowl, combine ricotta, cream cheese and sugar. Mix well. Set aside.
- In a separate bowl, combine pumpkin, egg, maple syrup, cinnamon, allspice, ginger and nutmeg. Mix well.
- Take a crepe and place a large dollop of ricotta mixture on the lower half of your crepe circle. Place a large dollop of pumpkin mixture on top of ricotta mixture and roll up burrito style.
- Heat some more butter in your skillet and cook rolled up blintzes for two minutes or so per side over medium-high heat.
- Place browned blintzes in a 9×13 baker and place in a 400º oven for 12 minutes to finish cooking the filling.
- Serve with maple syrup.