Fall is a great excuse to eat every sweet and fall flavored dessert or breakfast recipe you can dream up. These Pumpkin Crepes are SO fun and delicious. They taste like a pumpkin cheesecake for breakfast. However, they are not overly sweet, just a fabulous combination of fall flavors; great for a weekend breakfast, brunch or as a dessert. We filled our crepes with bananas or our homemade apple pie filling. Filled or not filled, these crepes are now a new fall-favorite recipe 🙂
Ingredients
- CREPE BATTER:
- 2 cups milk
- 4 Tbs. stick butter
- 2 eggs
- 1/2 cup canned pumpkin
- 2 Tbs. brown sugar
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. ginger powder
- 1/4 tsp. nutmeg
- 1 1/2 cups flour
- FILLING:
- 8 oz. cream cheese
- 1/3 cup brown sugar
- 1/3 cup canned pumpkin
- 1/2 tsp. cinnamon
- 1 tub cool whip or whipped cream
- 1 cup pecans crushed (optional)
Instructions
- For the crepes, combine all of the ingredients except the flour in a large bowl and whisk until completely smooth or, place all of those ingredients in a blender and blend until smooth. Stir in the flour and continue to combine until mixed. Batter should be slightly runny. For the filling, place the filling ingredients in a bowl and blend until smooth and fluffy. Make the whipping cream by whipping the cream on high speed until soft peaks form, add the powdered sugar and continue beating until stiff. Set filling and cream aside. Heat a flat griddle and pour a 1/3 cup batter on the pan, swirl the batter to make a thin, circular crepe. Cook until the bottom is lightly brown and then flip. Once the crepe is cooked, remove from the pan and place a spoonful or two of the filling in each crepe, fold and top with whipping cream and pecans.
