These pumpkin crepes are delicious light and golden crepes, flavored with actual pumpkin and pumpkin spice for the perfect fall breakfast. Stuffed full of pumpkin cheesecake for a perfect fall brunch or breakfast.
These pumpkin crepes are such a perfect wall to start a beautiful fall day. They’re perfect for a deliciously sweet breakfast or brunch. As you cook up the crepes the aromatic smell of cinnamon and pumpkin spice will fill your kitchen, making it smell just fall in your house.
The pumpkin crepes can be filled with a variety of filling options. You can fill them with a traditional crepe filling like nutella, roll them up with some butter and cinnamon sugar, or my newest favorite – a no bake pumpkin cheesecake filling. I’ve included that recipe for you as well as the recipe for the pumpkin crepes themselves.
How to make Pumpkin Crepes?
These pumpkin crepes are pretty simple to make and the base for the crepes themselves, starts out like any other crepe recipe. You can mix the batter for all the crepe ingredients in a large bowl, by whisking it all together, or you can blend them all up in a blender together, till smooth.
Then put the crepe batter in the fridge for about one hour. Letting the crepe batter rest allows it to thicken up a bit, for the most delicate, melt in your mouth crepes.
You can cook the crepes with a crepe maker, or in a large skillet. If you’re cooking them in a pan set the heat to medium heat. Grease the pan with nonstick spray, or melted butter for a little more crispiness. Pour about 1/4 cup of batter into the center of the pan and tilt the pan around in circles to swirl the batter to coat the entire pan evenly.
The crepe will start to release from the bottom of the pan after about 30 seconds to 1 minute. Flip the crepe carefully with a rubber spatula and continue to cook the bottom until it’s golden brown as well. Repeat with the remaining batter.
Fill crepes with your desired filling – I definitely recommend the pumpkin cheesecake filling though 😉 and don’t forget to add a little whipped cream to the top of the crepes too.
Frequently Asked Questions:
What is the difference between crepes and pancakes?
Crepes are much thinner than pancakes because they are made without baking powder, or another raising agent. They are thinner, giving them very soft centers, and crispy edges, and are delicious rolled up or filled up with different fillings or toppings. Don’t forget to try our basic crepe recipe too.
To make sure your crepes have a nice crispy edge you can leave them in the pan a little longer before flipping, or removing them from the pan. You can also make sure to add more oil to the pan as well.
Pumpkin Crepe Filling and Topping Ideas:
These pumpkin crepes are delicious with a variety of fillings, and especially the pumpkin cheesecake filling in the recipe, but here are some other yummy ideas!
- Chocolate Syrup
- Caramel Syrup
- Whipped Cream
- No Bake Cheesecake Filling
- Powdered Sugar
- Chopped Pecans or Caramelized Pecans
- Fresh Berries
- Maple Syrup
How to store leftover Crepes?
Stack the crepes and wrap them well in foil or plastic wrap. Then store them in the refrigerator for 2 to 3 days. If the crepes are extra sticky place a piece of parchment paper between each one then stack and wrap them.
Let them warm for a few minutes at room temperature before filling, or zap them in the microwave for about 30 seconds each to warm them up.
I love all things pumpkin this time of year, and these pumpkin pie crepes are one of my favorite pumpkin recipes. These pumpkin cheesecake crepes are the perfect thing for a fall breakfast or brunch. Pumpkin crepes stuffed full of the best no bake pumpkin cheesecake filling, these crepes are sure to be a winner! Everyone who eats them will come back for more!
Looking for more Pumpkin Breakfast Recipes
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Cinnamon Rolls
- Pumpkin Streusel Muffins
- Pumpkin Pie Smoothie
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- 3 eggs
- 2 TBS melted butter
- 1 cup flour
- 1/2 cup milk
- 1/2 cup water
- 2 TBS sugar
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
For the Pumpkin Cheesecake Filling:
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 2 TBS sugar
- 4 oz cool whip (thawed - fridge temp)
For the Pumpkin Crepes:
- Add your eggs, butter, flour, milk, water, sugar, vanilla, pumpkin puree, pumpkin spice, cinnamon and salt to a blender.
- Cover and blend on low speed until everything is mixed together well. Scrape the sides down as needed.
- Place batter in an airtight container and place in the fridge for 1 hour, up to overnight. (This helps make the crepes extra light and smooth, but you can skip this step if needed)
- Heat a large nonstick skillet (about 8 inches) and spray with nonstick spray or spread with butter.
- Pour about 1/4 cup batter into the pan and swirl the pan around slowly to spread the batter to cover the whole bottom of the pan thinly.
- Cook for 30-60 seconds until the edges start to brown and the crepe releases from the pan.
- Flip the crepe over and cook for another 20-30 seconds.
- Fill the crepes with your choice of filling and roll up and serve.
For the Pumpkin Cheesecake Filling:
- Beat the cream cheese until it's nice and smooth.
- Add in the pumpkin puree, pumpkin pie spice, and sugar and mix till well blended.
- Carefully fold in the cool whip.
- Serve with crepes.