Pumpkin Crepes with Pumpkin Filling | Cozy Fall Breakfast or Dessert Recipe
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.
- 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
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
- Prepare the Batter: Blend all ingredients except flour until the mixture is smooth and well combined. This ensures a silky crepe batter without lumps.
- 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.
- Chill the Batter: Refrigerate the batter for 30 minutes to allow it to thicken slightly and improve the crepes’ texture.
- 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.
- 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.
- 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.
- 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.
- 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
