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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.