It’s pumpkin spice season and I have a to die for recipe for you! These irresistible Pumpkin Crepes Recipe that will leave your taste buds begging for more! Filled with a delicious sweet cream cheese filling they are spiced perfectly for those cool fall mornings!
My hometown back in Ohio takes pumpkins seriously. Like our water tower is a gigantic pumpkin and every October, there is a huge festival focused solely on our favorite orange squash. Growing up in a town that was filled with all-things pumpkin every year, I really do mean it when I say that pumpkin recipes are some of my favorite. Pumpkin fudge, pumpkin pancakes and waffles, pumpkin cheesecake, pumpkin roll, pumpkin cake and of course, these pumpkin spice crepes all find their way to my kitchen every year.
On the other side of that spectrum, you can never go wrong with a pancake recipe or in this case; pumpkin crepes.
Pumpkin crepes are one of those recipes that feel extra special without being so complicated that you want to throw the crepe batter in the trash. The soft layers of crepe wrap around a sweet cream cheese filling that’s rich but not heavy making them perfect for fall mornings or even a holiday brunch. They’re spiced perfectly with flavors we have come to expect from fall recipes.
What is a Crepe?
A crepe is a very thin pancake that comes from France. Instead of a thick cake like pancake, these are cooked until just set, then folded or rolled with sweet or savory fillings. Because they’re so thin and delicate, you can serve them with fruit, spreads, cheeses, or even meats and vegetables depending on your mood.
What is the Difference Between Crepes and Pancakes?
The biggest difference is texture, thickness and cooking method. Pancakes are cooked on a griddle where crepes are cooked in a nonstick skillet with nonstick cooking spray instead.
Pancakes are thick, fluffy, and are usually pair with sweetness like vanilla extract, maple syrup or fruit. Crepes are thin, tender, and usually unsweetened. This makes crepes much more customizable since they can go from savory to sweet depending on what you fill them with.
They’re amazing stuffed with caramel, Nutella or with a sweet cream cheese filling like these pumpkin crepes are! Pancakes also need baking powder or baking soda to rise, but crepes don’t so they stay thin and easy to fold.
How to Store Leftover Crepes?
If you have any leftover pumpkin crepes, you can store them in the fridge for 2 or 3 days. Allow them to cool fully then stack them with parchment paper between each one so they don’t stick together. Place them in an air tight container and use within a few days.
Can You Freeze Pumpkin Crepes?
Yes, pumpkin crepes freeze very well! Allow them to cool, separate by parchment paper and store in a freezer bag. They’ll last up to 2 months in the freezer. When you’re ready to use them, let them thaw in the fridge overnight, then warm them in a skillet or the microwave.
These pumpkin crepes are perfect for when you want an easy meal, but also want a deep, sweet and spicy flavor. I use them for regular breakfast, holiday specials and more! How will you be serving them?
Pumpkin Crepes with Cream Cheese Filling
Ingredients
For the Crepes
- 2 Lg. Eggs
- 1 C. All-Purpose Flour
- 1 C. Whole Milk
- ½ C. Water
- 2 Tbsp. Butter melted
- 2-3 Tbsp. Canola Oil
For the Pumpkin Spice Cream Cheese Filling
- 4-6 Tbsp. Pumpkin Puree canned or fresh
- 8 oz. Cream Cheese softened
- 2 C. Heavy Whipping Cream
- ½ C. Powdered Sugar
- 1-2 tsp. Pumpkin Pie Spice
- Ground Cinnamon optional for garnish
Instructions
Crepes
- Before you begin, soften cream cheese and melt butter. Begin to slowly heat oil in skillet over medium/low heat.2-3 Tbsp. Canola Oil
- While the oil is heating, add melted butter, eggs, water and milk and mix well.2 Lg. Eggs, 1/2 C. Water, 2 Tbsp. Butter, 1 C. Whole Milk
- Add flour to the mixture and whisk until fully incorporated and a runny batter is created.1 C. All-Purpose Flour
- Spread the oil out in the bottom of the skillet if it has not already done so. Add approx. 1/4 c. batter and swirl the skillet to help it spread and thin out to the size of the pan itself.
- Cook each crepe for around 30-seconds then flip and repeat for the other side. This batter will cook very fast so be sure to work quickly. Each crepe should be slightly browned around the edges, but not burnt. Set aside when finished.
Filling
- In one mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, combined the heavy cream and powdered sugar. Beat until stiff peaks form. Add heavy cream mixture to cream cheese and beat until fully combined and smooth. Remove 1/4 of this mixture and set aside for topping the crepes with.8 oz. Cream Cheese, 2 C. Heavy Whipping Cream, 1/2 C. Powdered Sugar
- Fold pumpkin puree into the filling mixture. Begin with 4 tbsp and taste. If you prefer a stronger flavor, add more 1 tbsp at a time.4-6 Tbsp. Pumpkin Puree
- Once you've reached your preferred pumpkin flavor, add 1 tsp pumpkin pie spice. Mix well until spices are fully incorporated. Taste test and adjust seasoning if you prefer a stronger flavor.1-2 tsp. Pumpkin Pie Spice, Ground Cinnamon
Assembly
- Scoop a heaping amount of filling onto the center of each crepe. Spread out to cover the entire center in a line.
- Fold one end of each crepe inside to create a bottom and roll each one to close. Top with the reserved filling, cinnamon and more pumpkin pie spice if desired.
Notes
- Nutrition information is auto-calculated and may not be accurate. Please use discretion if you follow a specific diet.
- If you are going to freeze these pumpkin spice crepes, you’ll need to decide if you’ll be eating them warmed or cold. If cold, you’re fine to fill and freeze using the instructions above.However, if you would prefer them warmed, make the filling and freeze it separately from the crepes themselves. This filling will melt when exposed to heat.
- Extra filling may be frozen without issue. Freeze normally in an air tight container up to 3-months. Thaw fully and re-whip before using.
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