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I’ve said before how much I love pumpkin recipes. Growing up where I did, you learned to love all things pumpkin. My favorite is my pumpkin roll recipe with cream cheese filling, but set a well made pumpkin dish in front of me and I am in Heaven. Such is the case with this easy pumpkin crepe recipe.
Crepes are amazing to me because they can be eaten so many ways! Make them sweet and they serve as both breakfast, snack and dessert. Make them savory and they’re a great breakfast or brunch idea.
Easy Pumpkin Crepes Recipe
Crepes – unlike its sister, pancakes – are a light weight pastry usually stuffed with something yummy. They are amazing for busy mornings, but especially for holiday mornings!
I love serving these easy pumpkin crepes on Thanksgiving morning so my family can wake up to amazing tastes long before our dinner is ready.
Simple Crepes Recipe
You Will Need:
- 2 eggs
- 1 c. all-purpose flour
- 1 c. whole milk
- ½ c. water
- 2 Tbsp. butter, melted
- 4 Tbsp. pumpkin puree, canned or fresh
- 8 oz cream cheese, softened
- 2 c. heavy whipping cream (learn how to make heavy cream at home here)
- ½ c. powdered sugar
- 2-3 Tbsp cooking oil
- Cinnamon, optional
Supplies Needed:
What is a crepe exactly?
To put it simply, a crepe is a super thin pancake traditionally associated with being a French recipe. As I said above, they are usually filled with sweet or savory ingredients. They make a great breakfast, brunch, dessert or even a cheap dinner. Since they’re so easy to make, they are one of my favorite cheap family meals to make.
Pumpkin Filled Crepes
To start making this crepes recipe, combine the milk, water and melted butter in a large mixing bowl. Add the flour and using a wire whisk, mix well.
Next, heat your cast iron skillet until it’s then add the cooking oil. You only want enough oil to coat the skillet. Heat until hot but do not allow it to burn.
If you don’t have a cast iron skillet, a regular one is fine, but they will turn out so much better in cast iron.
How to Make Crepes
Add about ¼ cup of crepe mixture into the hot skillet. Pick the skillet up – making sure to wrap the handle with a towel or cast iron sleeve – then move it in a circle motion to help the batter spread out to the size of the skillet.
Cook for 30 seconds or until lightly browned then flip to the other side.
You want each side brown, but not too brown. Cook the rest of your crepes and set aside.
After you finish the crepes, use a hand mixer to whip the softened cream cheese until it is creamy and fluffy.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. You will know a stiff peak has formed when you can lift your beaters from the mixture and you get little peaks that stay standing up. If they droop over, they’re at the soft peak stage and it needs mixed more.
Set aside some of the homemade whipped cream for topping your pumpkin crepes with once they’re done.
After you’ve made the whipped cream, gently fold in the pumpkin puree and stir to mix it well. Be gentle when you stir.
How much pumpkin puree you use is your decision. Start with 4 tbsp and go from there tasting after each addition.
Be careful not to add too much pumpkin though since it will affect the consistency of your whipped cream. It should have a smooth and spreadable consistency, not a liquid consistency.
When it tastes the way you would like, you’re ready to move onto the next step.
Fill each crepe with a a good sized scoop of filling. Be careful not to overfill it though since you will need to roll it.
Spread the filling out in the middle so it doesn’t stay all in the center.
After you’ve filled your pumpkin crepes, roll them, plate them and top with the whipped cream you set aside earlier. If you have any filling left, be sure to serve it on the side as well so it doesn’t go to waste.
Did you enjoy this post? You may also enjoy these:
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Halloween Ghost Twinkie White Chocolate Desserts
Bottle Vase Fall Craft Idea
Chocolate Chip Pumpkin Bread Recipe
Chicken Noodle Soup Recipe {With Canning Instructions}
This pumpkin crepes recipe really is as simple as it gets. I’m positive it will become one of your favorites! What other flavors of crepes do you love?
Easy Pumpkin Crepes Recipe
Equipment
- 2 Large Mixing Bowls
- Wire Whisk
- Cast Iron Skillet
- Hand Mixer
Ingredients
- 2 large eggs
- 1 c all-purpose flour
- 1 c. whole milk
- 1/2 c. water
- 2 tbsp butter melted
- 4 tbsp pumpkin puree canned or fresh
- 8 oz cream cheese softened
- 2 c. heavy whipping cream
- 1/2 c powdered sugar
- 2-3 tbsp cooking oil
- Cinnamon optional
Instructions
- Combine the milk, water and melted butter in a large mixing bowl. Add the flour and using a wire whisk, mix well.
- Next, heat your cast iron skillet until it’s then add the cooking oil. You only want enough oil to coat the skillet. Heat until hot but do not allow it to burn.
- Add about ¼ cup of crepe mixture into the hot skillet. Pick the skillet up – making sure to wrap the handle with a towel or cast iron sleeve – then move it in a circle motion to help the batter spread out to the size of the skillet.
- Cook for 30 seconds or until lightly browned then flip to the other side. Do not overcook.
- After you finish the crepes, use a hand mixer to whip the softened cream cheese until it is creamy and fluffy.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Set aside some of the homemade whipped cream for topping your pumpkin crepes with once they’re done.
- After you’ve made the whipped cream, gently fold in the pumpkin puree and stir to mix it well. Be gentle when you stir.
- How much pumpkin puree you use is your decision. Start with 4 tbsp and go from there tasting after each addition.
- Fill each crepe with a a good sized scoop of filling. Be careful not to overfill it though since you will need to roll it. Spread the filling out in the middle so it doesn’t stay all in the center.
- After you’ve filled your pumpkin crepes, roll them, plate them and top with the whipped cream you set aside earlier.
Notes
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