Pumpkin Spiced Crepes with Pumpkin Butter

Ingredients:

1 tsp vanilla
1 cup white whole wheat flour (all purpose works fine)
1 tsp cinnamon
1 tsp pumpkin pie spice
1 1/2 cups fat free milk
2 large egg whites
1 whole egg
1 tsp oil
butter flavored spray
1 1/2 cups pumpkin butter (2 tbsp in each crepe), warmed
fat free whipped topping (optional)
powdered sugar (optional)

Directions:

1- Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame.
2- When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.
3- To serve, spoon 2 tbsp pumpkin butter into center of each crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down. Sprinkle lightly with powdered sugar and a little more pumpkin spice or cinnamon. Serve warm.
4- Makes 3 cups. Batter can be refrigerated for up to 2 days.