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Pumpkin Recipes

Pumpkin Crepes

Pumpkin crepes are fluffy, airy, and easy to make in the blender! Packed with pumpkin and pumpkin spice, they make for great brunch recipe for a cozy fall weekend!

Crepes will forever remind me of my time studying abroad in Paris and eating some of the best crepes I’ve ever had right under the Eiffel Tower! I definitely want to go back one day and eat crepes from that exact spot. That’ where the inspiration for these pumpkin crepes were born!

Perfectly pumpkin spiced, this pumpkin crepe recipe is easier to make then it looks and is a nice change if you want to switch things up from the usual pancakes or waffles on the weekend. I love that crepes are like really thin pancakes, and you can add different fillings to the inside which makes them extra delicious!

For this variation, I filled the crepes with pumpkin spice yogurt and topped them with banana slices, pumpkin seeds and extra pumpkin spice. Sautéed apples on top would also be amazing!

If you follow me on Instagram, then you know I’m all about all things pumpkin this time of year! There’s nothing I won’t try to make a pumpkin version of — I just love how versatile and nutritious pumpkin is! If you’re a pumpkin lover like me, I know you’ll enjoy these crepes for many fall weekend brunches to come.

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

ingredients for pumpkin crepes

  • pumpkin puree
  • all-purpose flour (I haven’t tried this recipe with alternative flours, so I would recommend using all-purpose)
  • sugar
  • eggs
  • butter
  • water
  • almond milk or other milk of choice
  • pumpkin spice
  • vanilla extract
  • salt
  • optional fillings: yogurt, cream cheese, nut butter, pumpkin butter

equipment / utensils

  • crepe pan or regular sauté pan
  • blender
  • medium sized bowl
  • spatula

how to make pumpkin crepes

The best part about this crepe recipe is that it can be easily made in a blender!

  1. Blend. Combine all of the ingredients in a blender except for for the flour and blend until combined.
  2. Add in flour. Add in flour one tablespoon at a time until just combined
  3. Chill the batter. Chill the batter for 30 minutes in the fridge!
  4. Grease the pan and cook. Use a little extra butter to grease the pan. Using a little less than a 1/2 measuring cup, pour the batter into the pan and tilt it so that batter thinly covers the entire pan. When you see the batter is mostly set and edges slightly crispy, use a spatula to gently flip the crepe. Cook for 30 seconds or less on the other side and remove from pan. Repeat with remaining batter.
  5. Fill and enjoy! Fill crepes with your choice of cream cheese, yogurt, nut butter or fruit. Top with extra pumpkin pie spice and enjoy!

filling ideas for crepes

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

Pumpkin Crepes

Maggie Michalczyk, RDN
Pumpkin crepes are light and airy and make for a delicious breakfast in the fall! 
Prep Time 35 mins
Cook Time 10 mins
Servings 7 -8 crepes

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Pour the batter into a bowl and chill for 30 minutes in the fridge.
  • 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.
  • 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.
  • 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!

Notes

Store crepes covered in the fridge for up 4 days. 
Keyword pumpkin crepes; pumpkin blender crepes

more pumpkin recipes you’re sure to fall in love with

PUMPKIN COOKBOOK

Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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how to make pumpkin crepes

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.

Ingredients
  

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

Instructions
 

  • 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.

 

XOXO

MAGGIE 

pumpkin crepes with pumpkin spice cheese