Description
These delicate pumpkin crepes are perfect for a cozy fall brunch or dessert. Filled with a luscious maple cream cheese filling, these crepes feature warm spices and pumpkin puree for a seasonal twist. Serve them folded and topped with extra maple syrup or your favorite fruits for a delightful treat.
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon nutmeg
- 1 ½ cups whole milk
- ½ cup pumpkin puree
- 3 large eggs
- 3 tablespoons unsalted butter, melted, plus more for pan
- 1 teaspoon vanilla extract
Maple Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup confectioners’ sugar
- 3 tablespoons maple syrup
- 1 cup heavy cream
Instructions
- Prepare the Batter: Place all crepe batter ingredients—from flour through vanilla extract—into a blender and process until smooth. Let the batter rest for at least 30 minutes to allow the flour to hydrate and the batter to thicken, though you can skip this step if in a rush. For best results, prepare the batter the day before and refrigerate overnight; bring to room temperature for 30 minutes before cooking.
- Cook the Crepes: Heat a 7- or 8-inch nonstick skillet or crepe pan over medium heat and lightly coat it with butter. Pour about ¼ cup batter into the pan, tilting and swirling until the batter evenly coats the bottom. Using a 7-inch pan produces slightly thicker crepes; an 8-inch pan yields thinner ones. Adjust batter quantity as preferred based on pan size.
- Cook Until Golden: Let the crepe cook for 1 to 1½ minutes until the bottom is golden and edges start to lift from the pan. Carefully lift the edges with fingers or a spatula and flip the crepe. Cook for an additional minute on the second side. Transfer crepe to a plate and repeat with remaining batter, buttering the pan lightly between crepes.
- Make the Maple Cream Cheese Filling: Using a stand or hand mixer, beat the softened cream cheese, confectioners’ sugar, and maple syrup in a bowl until smooth and fully combined.
- Whip the Cream: In a separate bowl, beat the heavy cream until stiff peaks form.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture until well combined. Chill the filling in the refrigerator until ready to use.
- Assemble and Serve: Spread the maple cream cheese filling over each crepe, fold or roll as desired, and serve immediately. Optionally drizzle with maple syrup or add fresh fruit to enhance the presentation and flavor.
Notes
- Batter can be made a day ahead and refrigerated to improve flavor and texture.
- Use a nonstick skillet or a dedicated crepe pan for best results and easy flipping.
- If you prefer a lighter filling, reduce the cream cheese or substitute with mascarpone cheese.
- Crepes can also be served simply with maple syrup or other fillings such as jam, fruit, or savory options.
- Adjust spices according to your taste; add a pinch more cinnamon or nutmeg for a stronger pumpkin spice flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: American, Eclectic
