Perfect Pumpkin Crepes Recipe

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I love to cook and bake, but some of my favorite things to make are in my file of fall recipes. There’s just something about them that makes them my favorites in the kitchen. I actually like them so much that I keep pumpkin on hand all year round just in case I get a hankering during the off season. They just don’t taste the same though unless the leaves are changing and the temps are cool. These perfect pumpkin crepes are one of those recipes that I keep going back to again and again! It’s perfect for breakfast or dessert!

Tame your pumpkin spice craving with this fall recipe for Perfect Pumpkin Crepes! Your taste buds will thank you!

 

The awesome thing about these? They’re one of those recipes that seem like they’re super hard to make, but in reality aren’t. They’re actually quite easy to make and they will taste like you spent hours!

Perfect Pumpkin Crepes Recipe

You Will Need:

  • 2 eggs
  • 1 C flour
  • 1 C milk
  • ½ C water
  • 2 T melted butter
  • 4 T canned pumpkin (or more if desired)
  • 8 oz softened cream cheese
  • 2 C heavy whipping cream
  • ½ C powdered sugar
  • Cinnamon – optional

 

pumpkin-crepes-recipe-process-1

 

In a large mixing bowl, combine the milk, water and melted butter then stir in the flour and mix well. Next, coat a small skillet with cooking spray and heat for a few minutes until the cooking oil is hot. Be careful not to burn the oil though.

Add about ¼ C of crepe mixture into the hot skillet and pick it up then move it around (in a circle motion) to help the batter spread out to the size of the skillet.

Cook for 30 seconds or so then flip to the other side. Yes, you want each side brown, but not too brown. Cook the rest of your crepes and set aside.

pumpkin-crepes-recipe-process-4

After you finish the crepes, it’s time to make the filling!

In a large mixing bowl, whip the cream cheese until it is creamy and fluffy then set aside. Then in another bowl, whip the heavy cream with the powdered sugar until stiff peaks form. If you have no clue what I’m talking about, a stiff peak has formed when you can lift your beaters from the mixture and you get little peaks that stay up. If they droop over, they’re at the soft peak stage. Stiff peaks stay in place.

 

If you would like, set aside some of the homemade whipped cream that you just made to use for the top of the crepes when you serve them.

 

 

pumpkin-crepes-recipe-process-3

Once you’ve got the whipped cream made, gently fold in the pumpkin puree then gently combine it with the whipped cream cheese mixture. You can use as much as you’d like, just be sure to taste as you go. Start with 4T and go from there.

 

pumpkin-crepes-recipes-filling

Just be sure that you don’t add too much to it because it should finish with a firm but smooth texture.

pumpkin-crepe-recipe-process-2

After you’ve got your filling finished and tasting great, fill the middle of each crepe with filling then roll up! Pipe some whipped cream on top and sprinkle with cinnamon if you’d like! Serve, enjoy and file this one away in your tried and true fall recipes file!

 

Tame your pumpkin spice craving with this fall recipe for Perfect Pumpkin Crepes! Your taste buds will thank you!

 

Perfect Pumpkin Crepes Recipe

Tame your pumpkin spice craving with this fall recipe for Perfect Pumpkin Crepes! Your taste buds will thank you!
Author: Stacy Barr

Ingredients

  • 2 eggs
  • 1 C flour
  • 1 C milk
  • ½ C water
  • 2 T melted butter
  • 4 T canned pumpkin or more if desired
  • 8 oz softened cream cheese
  • 2 C heavy whipping cream
  • ½ C powdered sugar
  • Cinnamon – optional

Instructions

  • Combine the milk, water and melted butter then stir in the flour and mix well.
  • Coat a small skillet with cooking spray and heat until the cooking oil is hot.
  • Add about ¼ C of crepe mixture into the hot skillet and pick it up then move it around (in a circle motion) to help the batter spread out to the size of the skillet.
  • Cook for 30 seconds or so then flip to the other side.
  • In a large mixing bowl, whip the cream cheese until it is creamy and fluffy then set aside.
  • Then in another bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
  • Gently fold in the pumpkin puree. You can use as much as you’d like, just be sure to taste as you go. Start with 4T and go from there.
  • Fill the middle of each crepe with filling then roll up
  • Pipe some whipped cream on top and sprinkle with cinnamon if you’d like!
  • Serve and enjoy!

 

 




 
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Stacy Williams

Stacy Williams is a 37-year old wife to a USAF Gulf War Veteran, mother of two teen girls and fur-mamma to a rescued pit bull. The face and brain behind the frugal living and lifestyle blog Six Dollar Family, she also owns and manages Long Haul Wife, Republic Preparedness, The Genealogy Queen and a handful of others sites. By the age of 30, Stacy had overcome a drinking problem, a drug addiction, divorce, survived domestic violence, and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Stacy is passionate about homeless advocacy and addiction education.  Her first book, also called Six Dollar Family is available on Amazon.


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