I’ve been drinking pumpkin beer and eating sandwiches on pumpkin bread. I’ve been using pumpkin puree to get Elliot to eat his medicine. I’ve been pinning pumpkin-painting ideas. To say, I’m totally in love with pumpkin is an understatement. I just really hope you guys aren’t totally over it, because these crepes are super good. They’re worth breakfasting on, it’s the truth.
These would be extra awesome with a maple cream cheese filling. I served mine with brown sugar and goat cheese though. Breakfast is important, and since I wake up hungry I have no time to be running to the store in my will-nilly pajama situation to get maple syrup and cream cheese. Next time, I’ll be ready though. And believe me, there will be a next time.
Pumpkin Crepes (makes 13ish)
Adapted from my go-to recipe
- 2 cups milk
- 2 T butter, plus more for cooking
- 2 eggs
- 1/2 cup pumpkin puree
- 1 t vanilla
- 1 1/2 cups flour
- 1 T sugar
- 1/2 t baking powder
- 1/2 t salt
- 1 t cinnamon
- 1/4 t ginger
- 1/4 t nutmeg
- pinch cloves
- brown sugar
- goat cheese
- powdered sugar
- Other filling options: maple cream cheese frosting, nutella, sweetened ricotta, greek yogurt and honey, whipped cream
- In a small saucepan over medium-low heat warm the milk and butter until the butter’s almost melted. Stir melted completely. Transfer to a medium bowl. Whisk in the eggs, pumpkin puree, and vanilla.
- In a large bowl, whisk together flour, sugar, baking powder, salt and spices.
- Add the wet ingredients to the dry and whisk until smooth and no lumps remain.
- Meanwhile heat a crepe pan or nonstick skillet at medium heat. Melt a teaspoon of butter on the pan. Pour batter into the pan 1/3 cup at a time twirling the pan so the crepe batter thins and spreads out covering the pan. Flip when top is almost set. Remove from pan 30 seconds after flipping and place on a cookie sheet in a 200 degree oven. Feel free to melt butter on your pan every few crepes to prevent sticking. I found that doing this just once at the beginning was enough.
- When all crepes are done, sprinkle brown sugar and goat cheese in each crepe, and roll up and place seam side down on a plate. Sprinkle with powdered sugar and eat 7!
Yay! Click HERE for a printable pdf of the recipe above.
Elliot’s in charge of crumb control.
25 thoughts on “Pumpkin Crepes”
someone has to be in charge of crumb-control!
I would breakfast these creepes up!
Yeah girl! They’re crepes worth creepin’ that’s for sure.
Pumpkin all the way! It will never get old : )
Whew! I’m glad you agree!
these sounds absolutely delicious. and it’s high time I made crepes again–this time, of the sweet variety! yum.
*sound! agh! I hate typos
Thanks, Jenny! <3!
I also want pumpkin everything all day erryday. and I have totally pulled that not good “we’re out of coffee so I have to not comb my hair and go as fast as I can through the grocery store looking busted in my borderline willy nilly pajama situation” ordeal.
MTV true life, girl.
p.s. I want those crepes
Erryday erryday. Pumpkin erryday. You should YOLO the heck outta these crepes.
And yeah man, I’ve totally done the sunglasses instead of make-up thing before in a breakfast emergency. Totes troublesome.
We loved these! We ate them with honey almond cream cheese, maple whipped cream, and cinnamon honey syrup. Thanks!
Oh yay! And that filling sounds so dreamy!
Thank you for this crepe recipe. I did try it out for the first time and they are definitely good. No doubt about that. But I added a half cup of buttermilk to the batch because it was a bit thicker then I like for it to be. Because I find it much easier to spread on the pan when it’s the right consistency.
Other then that I did love them, I did make my own Maple Cream Cheese frosting since you suggested it, except next time I won’t make it in the morning becasue I used sugar instead of powdered sugar. Twas’ a bit crunchy. Oops. But that filling alone was much like eating a cake. I probably won’t do that filling again, or maybe not as much and not as much sugar :).
But I did another filling today that I think went splendidly well with the pumpkin crepes that I wanted to share with you which is the sole reason of this post. I did a Cinnamon Brown Sugar Apple filling in these pumpkin crepes and they were good 🙂
Here is the recipe. http://sprng.me/iklg9
Apple Cinnamon Syrup:
1/2 cup brown sugar
1 medium apple, diced
2 tablespoons butter
1/4 cup water
1 tsp cinnamon
1 tsp vanilla
Placed brown sugar and diced apple in a small pot, and heat on medium heat until sugar dissolves. Stir frequently. When sugar has melted, add butter, and stir well. Continue to cook mixture, stirring often, until apples have softened a bit.
Add water and vanilla. Add a little more if you want runnier syrup, add a little less if you want more of a fruit topping.
Mix in cinnamon, and reduce heat to low. Continue to cook mixture if you want softer apples, or remove from heat if you prefer firm apples.
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
so I know with an original crepe recipe I could make the crepes the night before…do you think these will make well the night before and heat ok in the morning???
I just made these crapes for breakfast. Delicious! The whole family enjoyed! Thank you for the recipe, it’s a keeper! A+
that heart bowl!!! These look great!
Elliott looks just like my Chaz. What breed is he, mines a rescue I was told rat terrier the vet, said I don’t think so!!????????????
I made these today and they have a great pumpkin flavor! However, I found they were a bit thicker than I prefer (When poured into the pan, the batter just wouldn’t spread), like Christoph who commented above, and I added some milk, to variable results.