Pumpkin Crepes with Cheesecake Filling

This easy recipe for pumpkin crepes 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!

These crepes are one of my favorite fall breakfast recipes. A few of my other go-to recipes are these Homemade Pumpkin Pancakes, Pumpkin French Toast and these adorable Ghost Pancakes.

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!“

That may or may not happen today, but one thing’s for sure, these pumpkin crepes have taken over! Good thing they’re not just for Halloween; thanks to the pumpkin flavor, they can be enjoyed throughout the fall season.

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 pumpkin crepe recipe is for you.

Why You’ll Love This Recipe

• Whether you’re team apple or team pumpkin this time of year, everyone will fall in love with these crepes.
• The sweet and tangy, creamy lemony filling makes it a dessert, but that doesn’t stop us from enjoying it for breakfast!
• They’re ready in 15 minutes and much easier to make than you might think.

Ingredients Needed

For the Crepes

• Eggs: These bind the crepes, just like in pancakes, so they don’t fall apart.
• Milk: Use any kind of milk. Dairy, non-dairy, whole milk, skim milk—it’s up to you.
• Vanilla extract: Enhances the flavor of the crepes and goes so nicely with the pumpkin flavor.:
• Cornstarch: Since there are no flour or leavening agents in crepes, we use cornstarch (along with the eggs) to bind the crepes. The cornstarch also helps give you those beautiful, crisp edges.
• Sugar: For sweetness, of course!
• Pumpkin purée: No pumpkin pie filling that comes with its own spices. Just canned pumpkin! You can use homemade pumpkin purée, which is even better!

For the Filling

• Cool Whip: Thawed cool whip is a stabilized cream that won’t turn runny as quickly as whipped cream.
• Cream cheese: Softened to room temperature so it’s easy to blend.
• Sugar: To sweeten the filling.
• Salt: A flavor enhancer that balances the flavors.
• Lemon juice: I always recommend freshly squeezed lemon juice rather than bottled juice. You can also add a bit of lemon zest for extra lemon taste.
• Vanilla extract: We love our versatile vanilla! Use pure vanilla extract for the best flavor.
• Optional topping: Caramel sauce and chopped pecans.

How To Make Pumpkin Crepes

• Step 1: Start by whisking together the eggs, milk, vanilla, cornstarch, sugar, and pumpkin. Set the batter aside while you make the filing.
• Step 2: Using an electric mixer 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.
• Step 3: Heat a large, nonstick 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 thin, even circle that covers most, if not all of the bottom of the pan. Let the crepes cook for about 1-2 minutes until the edges and top look dry.
• Step 4: 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.
• Step 5: Add filling to each crepe, fold it over, and serve with a drizzle of caramel sauce and a sprinkle of nuts if desired. Enjoy!

Recipe Success Tips

• You can absolutely make this crepe batter in a blender!
• 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.
• Use a thin spatula for flipping. It will help to get under the crepe without breaking it.
• If you find medium-high is browning your crepes too quickly, try lowering it to medium or even medium-low heat as you go.
• Omit the lemon juice from the filling if you prefer to keep it sweet and vanilla.
• Add some pumpkin pie spice to your batter. Or you can add just a bit of cinnamon and nutmeg for added flavor if you don’t want the ginger, cloves, or allspice.

More Delicious Crepe Filling Ideas

For these crepe filling suggestions, they can be used with the pumpkin crepes or in a basic crepe recipe. Some may pair better than others with the pumpkin flavor.

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 others:

• Strawberries and whipped cream
• Chocolate syrup and powdered sugar
• Nutella
• Bavarian cream
• Lemon curd
• Apple pie filling (or any pie filling!)
• Pumpkin cheesecake (great with the basic crepe recipe). A reverse pumpkin crepe!

FAQs

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.

Print Recipe Pin Recipe

Pumpkin Crepes Recipe

Servings: 12 Crepes

Pumpkin crepes are a delicious fall breakfast recipe everyone will enjoy!

Prep Time:10 minutes mins

Cook Time:5 minutes mins

Total Time:15 minutes mins

Ingredients

Pumpkin Crepes

• 3 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup cornstarch
• 3 tablespoons sugar
• 3 tablespoons pumpkin puree

Cheesecake Filling

• 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

Instructions

• 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.

Nutrition

Serving: 1 Crepe · Calories: 283 kcal · Carbohydrates: 31 g · Protein: 5 g · Fat: 16 g · Saturated Fat: 9 g · Cholesterol: 88 mg · Sodium: 240 mg · Potassium: 122 mg · Fiber: 1 g · Sugar: 22 g · Vitamin A: 1217 IU · Vitamin C: 1 mg · Calcium: 88 mg · Iron: 1 mg

Other Notes

Course: Breakfast

Cuisine: American

Keyword: fall

 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.