Pumpkin Crepes

5 from 4 votes

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.

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 175kcal

Ingredients

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)

Instructions

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.

Nutrition