Description
Enjoy these soft, spiced Pumpkin Crepes, a perfect fall breakfast or brunch treat. Made with real pumpkin purée and warm spices, they offer cozy comfort in every bite.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (25 g) brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup (240 ml) milk
- ½ cup (120 ml) water
- 2 large eggs
- 3 tablespoons (45 g) pumpkin purée (not pumpkin pie filling)
- 2 tablespoons (30 g) melted butter, plus more for cooking
- 1 teaspoon vanilla extract
- For the optional sweet cream cheese filling: 4 oz (115 g) cream cheese, softened, 2 tablespoons (30 g) powdered sugar, ½ teaspoon vanilla extract
- For topping: 2 tablespoons (30 ml) maple syrup or whipped cream
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the flour, brown sugar, spices, and salt. In a separate bowl, whisk milk, water, eggs, pumpkin purée, melted butter, and vanilla extract until smooth. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is completely smooth and lump-free. Alternatively, combine everything in a blender and blend for about 20 seconds until the mixture is silky smooth. Let the batter rest for at least 15–20 minutes.
- Preheat your pan: Heat a non-stick skillet or crepe pan over medium heat. Lightly brush or spray with butter to prevent sticking.
- Cook the crepes: Pour about ¼ cup of batter into the center of the pan and quickly tilt and swirl the pan in a circular motion to spread the batter thinly and evenly. Cook for 1–2 minutes until the edges begin to lift and the underside is lightly golden. Flip the crepe carefully using a spatula and cook for another 30–45 seconds on the other side. Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
- Make the filling (optional): In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the crepes: Spread a spoonful of the cream cheese filling (or your preferred filling) onto each crepe. Fold or roll the crepes, drizzle with maple syrup or whipped cream, and serve warm.
Notes
- Resting the batter ensures tender crepes.
- Cook over medium heat; too high can cause burning before the center is cooked.
- Lightly grease the pan; too much butter can create holes.
- Stir the batter between crepes if the pumpkin purée settles.
- Store leftover crepes in an airtight container with parchment paper between layers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Pan-cooked
- Cuisine: French-American
Nutrition
- Serving Size: 1 crepe
- Calories: 160
- Sugar: 5g
- Sodium: N/A
- Fat: 7g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: N/A