best fluffy pumpkin crepes with pumpkin yogurt filling topped bananas and pumpkin spice

Pumpkin Crepes

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 7-8 crepes 1x
  • Category: pumpkin recipes
  • Method: blend; cook
  • Cuisine: american


Pumpkin crepes are light and airy and make for a delicious breakfast in the fall! 



  • 2 large eggs
  • 1/4 cup butter, melted + extra for greasing the pan
  • 1/4 cup pumpkin purée
  • 2 tbsp. sugar
  • 1/2 cup + 2 tbsp. almond milk
  • 1 tbsp. water
  • 1/2 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice + extra from sprinkling on top 
  • pinch of salt
  • 8 tbsp all-purpose flour


  1. Combine all of the crepe ingredients in a high-speed blender, except the flour and blend together. Add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in.
  2. Pour the batter into a bowl and chill for 30 minutes in the fridge.
  3. Grease a crepe pan or non-stick pan with butter over medium heat. Use a 1/2 cup to pour the batter into the pan. Tip and tilt pan so that the batter spreads out really thin.
  4. Cook each side of the crepe for 30 seconds before loosening up the edges with a spatula, and then flipping gently with help from the spatula. Repeat with remaining crepe batter.
  5. Using a small spatula, spread your filling of choice around the sides and center of the crepe. Fold in half and then in half again for a nice “pocket”. Repeat with remaining crepes if desired. Top with extra pumpkin pie spice and enjoy!


Store crepes covered in the fridge for up 4 days. 

Keywords: pumpkin crepes; pumpkin blender crepes