15 oz canned pumpkin (pure pumpkin, not pumpkin pie filling)
12 oz evaporated milk
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 Tbl. butter, melted
Pumpkin Pie Filling:
Preheat oven to 425 F.
In a large bowl, beat eggs. Then stir in sugar, salt, and pumpkin pie spice. Mix in pumpkin. Then mix in evaporated milk.
Pour into a 9 inch pie plate (no crust needed).
Bake for 15 minutes. Then reduce heat to 350 and bake for another 40-50 minutes, until a toothpick comes out clean.
Remove from oven and leave on counter for two hours before use.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
When everything is done, spoon your pumpkin filling onto your crepes and roll them up. I served mine with whipping cream on top!