Tracking Pixel
Pumpkin Recipes

Pumpkin Crepes with Alouette Pumpkin Spice Cheese

This post was sponsored by Alouette Cheese but all opinions are my own and I appreciate your support!

Light fluffy crepes with the savory-sweet taste of pumpkin infused with the creamy taste of pumpkin spice cheese! You’ll love this easy to make and fun weekend brunch recipe that is perfect for the holiday season.  

Can you bottle the taste of a cozy winter breakfast? I think I just might have with this delicious pumpkin crepe recipe filled with   pumpkin spice soft spreadable cheese! If you like really, really, thin pancakes, then I know you will like this seasonal spin I put on crepes by adding pumpkin directly into the batter and infusing them with pumpkin spice cheese. You can get as creative as you’d like when it comes to topping them too! I topped mine with cranberries, banana slices, pumpkin seeds, a little drizzle of melted chocolate and a dusting of powdered sugar “snow”.

Pumpkin Crepes with Alouette Pumpkin Spice Cheese

These pumpkin crepes with Alouette pumpkin spice cheese make the perfect weekend breakfast. To me, breakfast on a Saturday or Sunday is the perfect time to take things a little bit slower, really enjoy that cup of coffee, and make something extra special and delicious. Time like this is important all year long, but especially important this time of year when weekends can quickly fill up with holiday activities and it can feel like we barely have a moment for ourselves.

 Pumpkin Crepes with Alouette Pumpkin Spice Cheese

Alouette cheese can go way beyond the charcuterie board as an ingredient in recipes this holiday season that adds a smooth and creamy texture with a fresh pure taste. Their cheese is also made with rBST free milk and no antibiotics. Not everyone does it, but Alouette perfected the flavor of pumpkin overall too!

pumpkin crepes with pumpkin spice cheese

The taste of pumpkin spice in the Alouette cheese complements the tart yet savory taste of the crepes. I also love this cheese simply paired with crackers as a fun party snack. Entertaining this time of year? Be sure to check out the other flavors of Alouette cheese that are unexpected yet approachable to pair with anything you are cooking and baking up. Garlic & herb was a instant hit at my Thanksgiving this year!

There’s a million things you could put into crepes both sweet and savory, but it shouldn’t surprise you that I think “pumpkin style” is the way to go. Grab this crepe pan to help achieve a perfectly shaped and thin crepe. It also makes a great gift for the foodie in your family who is always trying new recipes! For another pumpkin recipe perfect for the holidays, be sure to check out this one for pumpkin snowball cookies

Pumpkin Crepes with Alouette Pumpkin Spice Cheese

Pumpkin Crepes with Alouette Pumpkin Spice Cheese

Maggie Michalczyk, RDN
Wake up to the taste of light and fluffy pumpkin crepes on a crisp winter morning! This easy to make blender recipe is complemented perfectly with more pumpkin with this pumpkin spice spreadable cream cheese.


For the crepes:

  • 2 large eggs
  • 1/4 cup butter melted
  • 1/4 cup pumpkin purée
  • 2 tbsp sugar
  • 1/2 cup + 2 tbsp. almond milk
  • 1 tbps. water
  • 1/2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • sprinkle of nutmeg
  • tiny dash of salt
  • 8 tbsp all-purpose flour
  • 1 tbsp. coconut for greasing the pan

For the pumpkin spice cheese filling:

  • 1 container Alouette Pumpkin Spice soft spreadable cheese
  • Optional toppings: Banana slices melted chocolate, cranberries, pumpkin seeds


  • Combine all of the crepe ingredients in a blender, except the flour, together. Mix and add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in. Chill the crepe batter for 30 minutes in the fridge.
  • 2. Grease a crepe pan or non-stick pan with coconut oil and heat over medium heat. Pour about 1/4 c of batter into the pan and tip and tilt pan so that the batter spreads out really thin.
  • 3. 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.
  • Remove Alouette cheese from fridge and place in the microwave for 20 seconds to soften.
  • Using a butter knife or small spatula, spread a thin layer of cheese over a crepe. Fold in half twice for triangle shapes.
  • Repeat with remaining crepes. Top with banana slices, melted chocolate, cranberries and pumpkin seeds if desired.



pumpkin crepes with pumpkin spice cheese
Easy Meals

Simple Matcha Crepes

Make breakfast feel extra special with these easy to make matcha crepes! These really thin pancakes are easier to make than you may think and delicious!

Crepes will forever remind me of studying abroad in Paris where I ate Nutella crepes underneath the Eiffel Tower as the sun was setting and didn’t have a care in the world. This easy matcha crepe recipe can almost take me back to that very moment, and if you’ve never had crepes before this one is for you!

Why the addition of the matcha? Matcha is green tea powder that is bursting with antioxidants, plus look at how pretty these turned out green!

On regular week day mornings you can catch me eating my favorite breakfast combination of a scrambled egg plus a banana and creamy peanut butter mixed with hemp seeds. This breakfast fuels my morning and I know that I need the protein from the egg because on days when I don’t have it, I’m more ravenous throughout the day.

I’ve used Eggland’s Best eggs for this recipe! They are the only eggs I buy, and here’s why:

  • Eggland’s Best eggs stay fresher longer than ordinary eggs, and have 6 times the vitamin D and more than double the B12 of ordinary eggs! These two nutrients are crucial for overall mood and energy and one of the reasons why eggs are such a breakfast staple for me on weekdays and weekends.
  • They contain 25% less saturated fat, more than double the omega-3’s, 10X more vitamin E , 38% more lutein, are an excellent source of vitamin B12 and B5 and contain 60 calories vs. 70 calories in regular eggs.
  • Eggland’s Best eggs come from hens fed a wholesome, all-vegetarian diet consisting of healthy grains, canola oil, and a supplement of rice bran, alfalfa, sea kelp, and Vitamin E. The Eggland’s Best hen feed contains no animal by-products and no recycled or processed foods. They never use hormones, steroids, or antibiotics of any kind.  

Worried about cholesterol? Don’t be! The most recent 2015-2020 Dietary Guidelines lift the previous limit on daily cholesterol intake concluding that dietary cholesterol is in fact not a driving factor in the increase of blood cholesterol as much as saturated fat and other factors can be.

The guidelines now support regular egg consumption along with nutrient-rich whole foods as part of all of the healthy patterns.

For the average person, it’s perfectly safe to eat two eggs per day. Eggs are a good source of nutrients like carotenoids that are important for eye health.  

Eggs do contain saturated fat (1.6 grams per egg), a type of fat that the  American Heart Association recommends keeping to no more than 6 percent of daily calories.

It’s important to keep this in mind for the diet overall along with maintaining a well-rounded eating pattern filled with different fruits, vegetables, whole-grains and varying sources of protein.

Eggs go way beyond just breakfast time in my book. Scrambled, hard-boiled, fried, poached, over easy….I’m here for all of it!

You can use a regular pan to make these crepes, however I recommend this crepe pan for easing flipping!

If you’re into these crepes, be sure to try this recipe for pumpkin crepes and this one for healthy pumpkin banana pancakes–both delicious for weekend brunch!

crepes with berries

Easy to Make Matcha Crepes

Maggie Michalczyk, RDN
These matcha egg crepes make the perfect special Sunday breakfast. Thin and fluffy they are great both sweet with yogurt and berries and savory with spinach and an egg inside! No matter how you top them they make a special breakfast! 
Prep Time 40 mins
Cook Time 7 hrs 54 mins
Total Time 20 mins
Servings 12 crepes


For the Crepe Batter:

  • 2 large eggs
  • 1/4 cup butter melted
  • 8 tbsp. all-purpose flour
  • 2 tbsp coconut sugar*
  • 1/2 cup + 2 tbsp. almond milk**
  • 1 tbsp. water
  • 1/2 tsp. vanilla
  • 1 tsp. matcha green tea powder optional
  • coconut oil cooking spray to grease the pan

Sweet + Savory Suggestions for Crepe Filling:

  • greek yogurt
  • nut butter
  • spinach mushrooms & an egg
  • nutella
  • fresh fruit
  • jam
  • cream cheese and smoked salmon


  • Combine all of the crepe ingredients in a blender, except the flour. Mix together and add in the flour, 1 tbsp at a time, blending just until all of the flour has been mixed in. 
  • Chill the batter in the fridge for 30 minutes. 
  • If adding matcha, whisk it into the batter after it has chilled. It’s ok if you still see some green specks. 
  • Use a 1/4 cup measuring cup to pour batter onto skillet forming a round, very thin pancake. Cook the crepe for about 2 minutes, until the bottom is light brown. Use a spatula to loosen the edges and flip to cook the other side.
  • Stack crepes on a plate one on top of another until all of the batter is used up.
  • Fill with sweet or savory toppings and fold in half or into triangle pieces. 


*Can use regular sugar.
**Can use regular milk if preferred 



Pin these easy to make matcha crepes for later!