Pumpkin Crepes with Pumpkin Filling | Cozy Fall Breakfast or Dessert Recipe

Introduction

These pumpkin crepes are a delightful way to celebrate fall flavors in a light, elegant dish. Filled with your favorite pumpkin-flavored spread, they make a cozy breakfast or a sweet dessert that’s sure to impress.

Ingredients

• 2 large eggs
• ¼ cup butter, melted (plus more for greasing)
• ¼ cup pumpkin purée
• 2 tbsp sugar
• ½ cup + 2 tbsp almond milk (or milk of choice)
• 1 tbsp water
• ½ tsp vanilla extract
• 1 tsp pumpkin pie spice (plus more for topping)
• Pinch of salt
• 8 tbsp all-purpose flour
• Pumpkin filling of choice (cream cheese, yogurt, or pumpkin butter)

Instructions

1. Step 1: Blend together the eggs, melted butter, pumpkin purée, sugar, almond milk, water, vanilla extract, pumpkin pie spice, and salt until smooth.
2. Step 2: Gradually add the flour one tablespoon at a time, blending each addition until the batter is fully combined and smooth.
3. Step 3: Chill the batter in the refrigerator for 30 minutes to help it thicken slightly.
4. Step 4: Heat a non-stick or crepe pan over medium heat and lightly grease it with butter.
5. Step 5: Pour about ½ cup of batter into the pan, swirling it to coat the bottom evenly.
6. Step 6: Cook for about 30 seconds until the edges begin to set, then carefully flip the crepe.
7. Step 7: Cook the other side for 15–20 seconds until lightly golden, then remove from the pan.
8. Step 8: Spread your chosen pumpkin filling on one side of the crepe, fold it into quarters, and serve warm with a sprinkle of pumpkin pie spice if desired.

Tips & Variations

• Use canned pumpkin purée rather than pumpkin pie mix to avoid added sugars and spices.
• Substitute gluten-free flour to make the crepes suitable for gluten intolerance.
• Add a drizzle of maple syrup or a sprinkle of chopped nuts for extra flavor and texture.
• Serve with a dollop of whipped cream or a dusting of powdered sugar for a festive touch.

Storage

Store leftover crepes in the refrigerator with parchment paper between each layer to prevent sticking. They will keep well for up to 3 days. Reheat gently in a warm skillet or microwave before serving to maintain their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be prepared and refrigerated for up to 24 hours. Just stir it well before cooking as some separation may occur.

What type of pumpkin purée is best to use?

Use plain canned pumpkin purée, not the pumpkin pie filling, which contains additional spices and sweeteners that could alter the taste and texture.

Pumpkin Crepes with Pumpkin Filling | Cozy Fall Breakfast or Dessert Recipe

Print Recipe

★★★★★

5 from 127 reviews

Delight in these tender, flavorful Pumpkin Crepes filled with a creamy pumpkin filling—perfect for a cozy fall breakfast or a light dessert. With a hint of pumpkin pie spice and a smooth almond milk base, these crepes are easy to make and versatile for various fillings like cream cheese, yogurt, or pumpkin butter.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crepe Batter

• 2 large eggs
• ¼ cup butter, melted (plus more for greasing)
• ¼ cup pumpkin purée (use canned pumpkin purée, not pumpkin pie mix)
• 2 tbsp sugar
• ½ cup + 2 tbsp almond milk (or milk of choice)
• 1 tbsp water
• ½ tsp vanilla extract
• 1 tsp pumpkin pie spice (plus more for topping)
• Pinch of salt
• 8 tbsp all-purpose flour

Filling

• Pumpkin filling of choice (cream cheese, yogurt, or pumpkin butter)

Instructions

1. Prepare the Batter: Blend all ingredients except flour until the mixture is smooth and well combined. This ensures a silky crepe batter without lumps.
2. Add Flour Gradually: Incorporate the all-purpose flour one tablespoon at a time, blending thoroughly after each addition until the batter is fully combined and smooth.
3. Chill the Batter: Refrigerate the batter for 30 minutes to allow it to thicken slightly and improve the crepes’ texture.
4. Heat the Pan: Warm a non-stick or crepe pan over medium heat and grease it lightly with butter to prevent sticking and promote even browning.
5. Cook the Crepes – First Side: Pour ½ cup of batter into the pan, swirling to coat the bottom evenly. Cook for about 30 seconds until the edges start to set and lift slightly.
6. Flip the Crepe: Carefully flip the crepe using a spatula, and cook the other side for 15–20 seconds until just golden and cooked through.
7. Remove and Fill: Transfer the cooked crepe to a plate. Spread your pumpkin filling choice over one side of the crepe, then fold it into quarters.
8. Serve: Garnish with a sprinkle of pumpkin pie spice or additional toppings like maple syrup or chopped nuts, then enjoy warm.

Notes

• Use canned pumpkin purée, not pumpkin pie mix, to avoid extra sugars and spices that can alter flavor and texture.
• Store crepes in the refrigerator with parchment paper between layers to prevent sticking and maintain freshness.
• Add maple syrup or chopped nuts on top for extra sweetness and texture.
• For gluten-free options, substitute all-purpose flour with a gluten-free flour blend.

Keywords: pumpkin crepes, fall breakfast, pumpkin pie spice, crepe recipe, pumpkin filling, creamy pumpkin crepes