This easy pumpkin crepes recipe is super delicious and so easy to make! Made with a delicious cream cheese filling, your breakfast cravings are about to be satisfied like never before!
What Is A Crepe?
A crepe is a very thin pastry that is very similar to pancake. You can fill them with both sweet or savory fillings and have them for breakfast or a tasty snack. However you dress them up, you’re going to love them!
Easy Crepe Recipe
I have been totally and completely obsessed with pumpkin this fall! I mean, really obsessed. Every day for the past month, I’ve told myself, “Ok, today’s the day! You must make something with candy corn or fake blood! Anything! Just make something for Halloween!“
I remember the first time I saw someone make a crepe and I thought it was the coolest thing. Who knew they could be that thin! If you have ever wanted to learn how to make crepes, this is the pumpkin crepe recipe is for you.
How To Make Pumpkin Crepes
Prep Crepe Batter – Start by whisking together the eggs, milk, vanilla, cornstarch, sugar, and pumpkin puree. Set the batter aside while you make the filing.
Cheesecake Filling – Using a hand or stand mixer, whip the cream cheese until it’s smooth, without lumps. Cream in the sugar, salt, lemon juice and vanilla. Next, mix in the cool whip until fully incorporated. Set this aside while you cook the crepes.
Cook The Crepes – Heat a large frying pan over medium-high heat. Spray with non-stick spray, and pour 1/4 cup of batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle. Let the crepes cook for about 1-2 minutes until the edges and top look dry.
Flip’em – Once the tops look dry, not like cracking kind of dry, just so you can tell it’s obviously not loose batter anymore, give it a quick flip with a spatula. Let it cook for a few seconds on that side and then remove from the pan. Repeat these steps with the remaining batter.
Cooking Tip – Remove the pan from the heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes.
Add The Filling – Fill each crepe with the cheesecake filling, top with caramel sauce and pecans.
Delicious Crepe Filling Ideas
For these crepe filling suggestions I would leave the pumpkin puree out of the recipe and just make a basic crepe. The cheesecake filling used in this crepe recipe is one of my favorites but if you are looking for other crepe filling ideas, here are a few other filling ideas:
- Strawberries and whipped cream
- Chocolate syrup and powdered sugar
- Bavarian cream
More Delicious Pumpkin Recipes
If you loved this pumpkin crepe recipe, then you will love these other pumpkin recipes:
- Simple Pumpkin Chocolate Chip Cookies made with just 3 ingredients
- Easy Pumpkin Cookies With Chocolate Glaze
- Pumpkin Muffins With Streusel Topping
- These Pumpkin Granola Bars are a delicious and healthy snack
- Pumpkin Muddy Buddies Made Without Peanut Butter
Seriously, who’s coming over for breakfast this weekend??? You will all want to be my new best friend! Leave us a comment below and let us know how much you liked them. Don’t forget to subscribe to our newsletter so you’ll be one of the first to see each of our latest recipes.
Pumpkin Crepes Recipe
- 3 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup cornstarch
- 3 tablespoons sugar
- 3 tablespoons pumpkin puree
- 8 oz. Cool Whip
- 1 lb. cream cheese softened
- 2/3 c. sugar
- 1/2 tsp. salt
- 1 tbsp. lemon juice
- 2 tsp. vanilla extract
- caramel sundae sauce and pecans for topping Optional
Whisk together the eggs, milk, vanilla, cornstarch, sugar, and pumpkin puree. Set aside.
Using a hand or stand mixer, whip the cream cheese until it's smooth, without lumps. Cream in the sugar, salt, lemon juice and vanilla.
Mix in the cool whip until fully incorporated. Set aside.
Heat a large frying pan over medium-high heat. Spray with non-stick spray, and pour 1/4 c. batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle.
Let cook for 1-2 minutes until the edges and top look dry (not like cracking kind of dry, just so you can tell it's obviously not loose batter anymore). Give it a quick flip with a spatula, let it cook for a few seconds on that side and then remove from pan.
Repeat with the remaining batter. Remove pan from heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes.
Fill each crepe with the cheesecake filling, top with caramel sauce and pecans.
About the Author – Ashton is the delicious dessert blogger and creator of the site Something Swanky. She contributed fabulous recipes like this one to Somewhat Simple while she blogged as a member of the Somewhat Simple Creative Team in 2012.
This post originally published on Somewhat Simple in October 2012