Pumpkin Crepes serve creamy pumpkin cream cheese filling wrapped in a tender crepe. A great fall treat for breakfast or dessert. Enjoy this recipe and more pumpkin ideas below for #PumpkinWeek !

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Fall and pumpkin go hand in hand on my flavor list. Pumpkin pie always pleases, but sometimes I need a little more.
This simple crepe dessert adds a touch of elegance to any meal. It’s also easy to make.
Mastering making crepes is easier than it looks. Make sure your crepe batter is thin enough to swirl in a hot nonstick pan. Gently turn the pan and let the batter flow to cover the bottom and a bit up the sides. The batter fries fast, about 1 to 2 minutes on the first side. A quick flip with a spatula and about 30 seconds to a minute on the other side. brown a bit longer over lower heat if you like but not too long or crepe will be tough.
I add the cream cheese filling and fold over and lightly press with my fingers. A warm crepe should stay closed. You can secure it with a pick if you like.
Cinnamon and sugar, maple syrup, toasted walnut pieces are all great toppings!

Pumpkin Crepes

Print Recipe

Servings 4 6-inch crepes

Ingredients

filling

8 ounces cream cheese, softened
1 cup pumpkin puree
1/2 cup powdered sugar, divided
1 tsp cinnamon, divided
1/2 tsp ginger
1 tsp vanilla

crepes

1 egg
1/4 cup milk
1/4 cup water
2 tbsp butter, melted and cooled
3/4 cup flour

Instructions

filling

Cream together cream cheese, pumpkin, 1/4 cup powdered sugar, 1/2 teaspoon cinnamon, ginger. Refrigerate to set up, about 30 minutes.

crepes

Place all ingredients in a blender. Pulse just until mixed, about 10 to 12 seconds. Rest for about 30 minutes before frying.
Lightly spray a small nonstick fry pan with cooking spray. Heat pan over medium heat until hot. Add 1/4 cup batter, swirl lightly to cover pan bottom. Cook about 1 to 2 minutes per side until thoroughly cooked and golden brown. Wrap cooked crepes in a clean warm towel to keep warm.
Divide filling between crepes, gently fold over. Top with remaining powdered sugar, cinnamon, or maple syrup and toasted walnuts if desired.