Pumpkin Crepes Recipe

Name: Pumpkin Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 1/4 cups Cream Cheese, Softened (or Your Comfortable Amount); 1 Tablespoon Sugar; 1 cup Whipping Cream; 1/4 cups Icing Sugar; FOR THE CREPE BATTER:; 2 cups Milk; 1/2 cups Canned Pumpkin Puree; 3 whole Eggs; 1/2 teaspoons Vanilla; 1-1/2 cup Flour; 1 Tablespoon Sugar; 1/2 teaspoons Each - Baking Powder, Salt; 1/4 teaspoons Cinnamon; 1 pinch Each - Ginger, Nutmeg, Ground Cloves; 2 Tablespoons Butter, For Frying; FOR THE ASSEMBLY:; 2 teaspoons Butter Or As Needed For Your Pan For Cooking; Pancake Syrup, For Serving (see My Recipe Box For My Homemade Syrup)

Servings: persons

FOR THE FILLING:
1/4 cups Cream Cheese, Softened (or Your Comfortable Amount)
1 Tablespoon Sugar
1 cup Whipping Cream
1/4 cups Icing Sugar
FOR THE CREPE BATTER:
2 cups Milk
1/2 cups Canned Pumpkin Puree
3 whole Eggs
1/2 teaspoons Vanilla
1-1/2 cup Flour
1 Tablespoon Sugar
1/2 teaspoons Each - Baking Powder, Salt
1/4 teaspoons Cinnamon
1 pinch Each - Ginger, Nutmeg, Ground Cloves
2 Tablespoons Butter, For Frying
FOR THE ASSEMBLY:
2 teaspoons Butter Or As Needed For Your Pan For Cooking
Pancake Syrup, For Serving (see My Recipe Box For My Homemade Syrup)

1
Prepare the filling first: Beat together the cream cheese and sugar in a small bowl until creamy. In a separate medium sized bowl, whip the cream until you reach soft peaks. Add the icing sugar and cream cheese mixture and gently whip just until blended. Set aside.
2
For the crepe batter: Place all of the the crepe batter ingredients into a blender. Blend until smooth.
3
Preheat a medium sized non-stick skillet on medium heat and add a teaspoon of butter. Pour approximately 1/4 cup of batter in the pan and tilt the pan to spread the batter. Fry a couple minutes per side until browned and done to your liking. Store in a warm place until all of the crepes have been prepared and you are ready to serve.
4
Spread a crepe with a spoonful of filling and roll up. Drizzle with pancake syrup (homemade, of course).

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE FILLING:, 1/4 cups Cream Cheese, Softened (or Your Comfortable Amount), 1 Tablespoon Sugar, 1 cup Whipping Cream, and more.

Yes, Pumpkin Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Crepes

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