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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


  • 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


  • 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!


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