Homemade Pumpkin Crepes

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I am obsessed with these Homemade Pumpkin Crepes because they are just the best of what Fall is all about!

I am a sucker for Pumpkin flavored food and I am also a sucker for crepes. So it totally makes sense that this has become a favorite recipe in our home.

pumpkin crepes

When you first think of the word “crepe” you might instantly think of breakfast. But the beauty of pumpkin crepes is that they can be enjoyed any time of the day which means breakfast can now become dinner!

Plus, the upside is that your house is going to smell amazing and so much like Fall!

Sure hope you will give these a try.

homemade pumpkin crepes

What You Will Need to Make Pumpkin Crepes:

For the Crepes:

  • Eggs
  • Flour
  • Milk
  • Water
  • Melted Butter
pumpkin crepe on plate

For the Pumpkin Filling:

  • Canned Pumpkin (or more if desired)
  • Softened cream cheese
  • Heavy Whipping Cream
  • Powdered Sugar
  • Pumpkin Spice (sprinkle on top of crepes-optional)

How to Make Pumpkin Crepes:

In a large bowl mix all wet ingredients first then add in the flour. Mix well. Note: mixture will be runny.

Heat a small skillet to medium heat and then spray in with oil so that the crepe won’t stick.

Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.

Cook for about 30 seconds to a minute and then flip on the other side and repeat. Note: it should be just a tiny bit brown on some spots for it to be done.

final crepes

Cook remainder of the crepe batter and then set aside.

To make the pumpkin filling whip the softened cream cheese in a large bowl. Set aside.

Whip the cold 2 Cups of heavy whipping cream with the ½ Cup powdered sugar until stiff peaks form.

Add whipped cream into cream cheese bowl and blend until mixed. At this point I like to reserve some of this mixture for piping some on top of the crepes, then sprinkling with the cinnamon. But, you could just use the remainder after you put the canned pumpkin in. I just like the look of the white.

pumpkin crepes filling

Fold in the pumpkin (as much as you desire…taste as you go!)

pumpkin crepe filling

Add filling to the crepe by lining the middle of the crepe and then roll it up.

Pipe some filling on top and then sprinkle with some pumpkin spice.

Serve and Enjoy!

pumpkin crepes

Homemade Pumpkin Crepes

4.61 from 43 votes
Brittanie
Prep Time 10 minutes
Cook Time 1 minute
Additional Time 3 minutes
Total Time 14 minutes
Servings 8 Servings

Ingredients
  

For the Crepes:

  • 2 Eggs
  • 1 Cup Flour
  • 1 Cup Milk
  • ½ Cup Water
  • 2 Tablespoons Melted butter

For the Pumpkin Filling:

  • 4 Tablespoons Canned Pumpkin or more if desired
  • 8 oz Softened cream cheese
  • 2 Cups Heavy Whipping Cream
  • ½ Cup Powdered Sugar
  • Pumpkin Spice sprinkle on top of crepes-optional

Instructions
 

  • In a large bowl mix all wet ingredients first then add in the flour. Mix well. Note: mixture will be runny.
  • Heat a small skillet to medium heat and then spray in with oil so that the crepe won’t stick.
  • Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
  • Cook for about 30 seconds to a minute and then flip on the other side and repeat. Note: it should be just a tiny bit brown on some spots for it to be done.
  • Cook remainder of the crepe batter and then set aside.
  • To make the pumpkin filling whip the softened cream cheese in a large bowl. Set aside.
  • Whip the cold 2 Cups of heavy whipping cream with the ½ Cup powdered sugar until stiff peaks form.
  • Add whipped cream into cream cheese bowl and blend until mixed. At this point I like to reserve some of this mixture for piping some on top of the crepes, then sprinkling with the cinnamon. But, you could just use the remainder after you put the canned pumpkin in. I just like the look of the white.
  • Fold in the pumpkin (as much as you desire…taste as you go!)
  • Add filling to the crepe by lining the middle of the crepe and then roll it up.
  • Pipe some filling on top and then sprinkle with some pumpkin spice.
  • Serve and Enjoy!

NUTRITION

Serving: 1 | Calories: 453kcal | Carbohydrates: 26g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 162mg | Fiber: 1g | Sugar: 12g

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Keyword pumpkin crepes recipe
Course Breakfast
Cuisine American
Did you try this recipe?Mention @simplisticallyliving or tag #simplisticallyliving!

Looking for another tasty Pumpkin recipe? Check out these Homemade Pumpkin Spice Energy Bites!These Pumpkin Spice Cake Balls are amazing too and they are covered in CHOCOLATE!!

4.61 from 43 votes (40 ratings without comment)

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Recipe Rating




74 Comments

  1. Can you use a hand mixer to make the whipped cream/ pumpkin

  2. Thank you! We are gluten free, sugar free – but your recipe was the PERFECT foundation for us to alter to make it safe to eat. So good. Thank you!!!

    1. @suzanne, can you share how you made sugar free? What did you use? I’m just starting that journey and wonder what products other people use. Thank you

  3. Is the nutrition information for pumpkin crepes correct?!!!

    1. Hi Ruth, it looks like it was showing the amount for all the servings instead of 1 serving. I just fixed it. Please keep in mind this is a rough estimate as every single brand/ingredient can change the overall nutritional value. Thank you!

  4. 3 stars
    I made these this morning for day before Thanksgiving breakfast. They were okay but I didn’t think they were amazing. Maybe the filling needs a little bit of cinnamon and/or nutmeg to zing it up, and I also thought it should be less whipped cream.

  5. The nutrition information looks crazy way off. Just curious because wow, that’s how many carbs I eat in a year!! lol 😂

    1. The nutrition information is just an estimate. A lot of things can change because people often use different ingredients/brand than used here. 🙂

  6. Stephanie says:

    4 stars
    Mine came out okay, it was my first time making them, with having a very literal learning experience I had to reread certain stuff and understanding how to make crepes, I’m sure after making a few crepes I could understand properly how.to make a.delicupud batch. Lol.

  7. Hi, I am unable to get the thicker consistency of the pumpkin filling, instead of canned pumpkin I am using boiled squashed pumpkin. Can’t figure what might have gone wrong…! Can you please suggest?

    1. Hi there! I am so sorry but I have never tried it with boiled squashed pumpkin so that may have been what has caused it to not be a thicker consistency. If you do happen to figure it out please come back and let us know so we can try it as well! 🙂

      1. You need to boiled you fresh pumpkin until almost dry. Got to get the water out of it. Then you can add recipe liquids and bring it back to the consistency of what you see in the cans.

    2. Julie Thibert says:

      @Prashant, because your boiled squash is wetter it would make it harder to get a thicker consistency….either try cooking it down slowly to reduce the water content or use can goods. Good luck next time you make it

  8. Hi Brittanie,

    Thanks for sharing. This recipe looks delicious! I can’t wait to try it.

    Is there any possibility of adding a print version to your website for easy printing?

    Thanks much,
    Maria

  9. Yum!
    I made the filling to go with my usual tried and true crepe recipe.
    I neglected to read through the directions before plowing ahead, so my heavy cream didn’t get pre-whipped. But the filling is delicious! Maybe too delicious!
    I found that I couldn’t fill the crepes when they were hot, the filling just melted.
    I’m considering using the filling on it’s own as a sort of mousse dessert and my usual cheese filling for the crepes. I had hoped to make this and freeze, so we’ll see how it all turns out.
    Thanks for the recipe!

  10. April Hansen says:

    For the Pumpkin Crepes, do you use just canned pumpkin, or canned pumpkin pie filling? Thanks.

    1. You can honestly use either based on preference but I used the regular canned pumpkin. 🙂

  11. 5 stars
    Those look amazing!! Thank you for sharing with us at the #HomeMattersParty

  12. This looks delcious! Thanks for linking up with What’s Cookin’ Wednesday!

  13. Would you happen to know if you make these completely could you freeze them?

    1. Leah I am not entirely sure since I’ve never tried. However, I don’t think they would turn out as well as they would fresh but you could certainly try. If you do, I’d love to hear how they went!

  14. Thanks for this recipe! I tried it tonight and the only thing I was disappointed in was that the crepes were soggy. I’m not a crepe connoisseur so maybe that’s how they are suppose to be but I figured it was worth asking what the texture of these should be like? Thanks again!

    1. Brittanie says:

      The consistency of the crepes should be basically of a very thin pancake so they shouldn’t be soggy. Hope that helps!

  15. Jennifer Cloud says:

    I was wondering if the crepes could be made the night before? Then the filling made in the morning.

    1. Brittanie says:

      Yes they can. Although they may stick together a little bit if you stack them. Usually they can be stored in the fridge overnight and be just fine. 🙂

      1. They can be stored up to about a week when cooking use a sheet of parchment paper or wax paper between them. Crepes are super versatile so if you make a batch you can use different fillings to make great meals.

  16. I may have missed it… But how many servings does this make. I have 4 boys. Curious if I should double or triple it.
    Thanks!

    1. Brittanie says:

      Hi Tawnee, I didn’t put the exact servings simply because it all depends on how much batter you use for each crepe, etc. I have a family of 4 and I am able to feed them all with 1 batch. Hope that helps!

  17. I love pumpkin anything ! In your recipe for Pumpkin Spice Balls, the ingredient “pumpkin” is missing. 🙁

    1. Brittanie says:

      Hi Holly! So glad you stopped by. The pumpkin spice balls recipe isn’t my actual recipe but I looked at it, and it looks like it doesn’t use any pumpkin but sure tastes like it does. Hope that clarifies that!

  18. i love love love pumpkin and cant wait to try this recepie.

    1. Brittanie says:

      I cannot wait to hear what you think!

    2. Please can you tell me what kind of flour to use thank you

      1. Brittanie says:

        Hi Pamela, it is just regular all-purpose flour. 🙂

  19. this sounds very tastey.

  20. Love the recipe and anxious to try it. thought you might like the crepe maker from Velata. Didn’t know if you ever seen it but is such an easy device to use and makes an oil free crepe in 45 secs. if you need more info you can email me. You can use any crepe mix recipe but velata has a mix that is also very tasty and mixes up withjust eggs and water. You can look at my web site if you would like. I am definitely using you pumpkin crepe recipe as soon as I get the ingredients it calls for. Have a great day and I will check your site.
    .

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