Pumpkin Stuffed Crepes

Pumpkin Stuffed Crepes

It’s September! And you know that means that my mind has left summer far behind and is already looking forward to jumping in leaf piles, wearing layers and driving up into the mountains to look for the first signs of snowfall. There’s something about this month that just screams out to me, and I live for this particular change of season.

And like every other millennial mom worth her salt, I can’t help but think of autumn as the time for pumpkin-flavored EVERYTHING. My daily White Chocolate Mocha will be exchanged for my PSL at Starbucks, and I will be looking for new and exciting ways to feature pumpkin in everything I make.

Today I bring to you the most DELICIOUS autumn breakfast treat you could ever imagine: Pumpkin Stuffed Crepes!  YUM!

Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing

If your family is as big a fan of crepes as mine is, they will LOVE these amazing little treats on a Sunday morning. They taste like pumpkin cheesecake!

Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing

Begin with the crepes. In a large bowl mix all wet ingredients first then add in the flour. Mix well, though understand that the mixture will be runny.

Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing

Heat a small skillet to medium heat and then spray in with oil so that the crepe won’t stick.

Add about ¼ C of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan. Cook for about 30 seconds to a minute and then flip on the other side and repeat. It should be just a tiny bit brown on some spots for it to be done.

Cook remainder of the crepe batter and then set aside.

Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing

To make the pumpkin filling, whip the softened cream cheese in a large bowl and set aside. Then, whip the cold 2 C of heavy whipping cream with the ½ C powdered sugar until stiff peaks form. Add whipped cream into cream cheese bowl and blend until mixed.

At this point I like to reserve some of this mixture for piping some on top of the crepes.

Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing

Fold in the pumpkin (as much as you desire…taste as you go!). You can even add a pinch of cinnamon or pumpkin pie spice to jazz it up.

Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing

How gorgeous is that?! I could eat this stuff by the spoonful! And if I’m honest, I HAVE eaten it by the spoonful!

Ahem.

Grab yourself a crepe and throw a big spoonful of your filling right down the middle. Seriously, it is such a beautiful sight!

Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing

Now roll it on up like a sweet little burrito and pipe some of your filling right on top. Sprinkle with cinnamon and watch little faces come alive as you present your finished masterpiece to the family.

Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing

Caution: It’s hard to stop at just one or two, so don’t make this if you’re on a diet. It’s inconveniently addictive!

Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing

What do you think? Will you be trying it out? Let me know! And don’t forget to share and pin!

Pumpkin Stuffed Crepes

Pumpkin Stuffed Crepes

Yield: 12
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Delicious clouds of pumpkin cheesecake filling inside a gorgeous paper-thin crepe, topped with whipped cream.

Ingredients

Crepes

  • 2 eggs
  • 1 C flour
  • 1 C milk
  • ½ C water
  • 2 T melted butter

Filling

  • 4 T canned pumpkin
  • 8 oz softened cream cheese
  • 2 C heavy whipping cream
  • ½ C powdered sugar
  • Cinnamon

Instructions

Crepes

  1. In a large bowl mix all wet ingredients first then add in the flour. Mix well - the mixture will be runny.
  2. Heat a small skillet to medium heat and then spray with oil so that the crepe won’t stick.
  3. Add about ¼ C of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
  4. Cook for about 30 seconds to a minute and then flip on the other side and repeat. It should be just a tiny bit brown on some spots for it to be done.
  5. Cook remainder of the crepe batter and then set aside.

Filling

  1. Whip the softened cream cheese in a large bowl and set aside.
  2. Whip the cold 2 C of heavy whipping cream with the ½ C powdered sugar until stiff peaks form.
  3. Add whipped cream into cream cheese bowl and blend until mixed. (At this point I like to reserve some of this mixture for piping some on top of the crepes.)
  4. Fold in the pumpkin. You can even add a pinch of cinnamon or pumpkin pie spice to jazz it up.
  5. Grab a crepe and throw a big spoonful of your filling right down the middle.
  6. Roll it up.
  7. Pipe or spoon some of the mixture on top (or just use whipped cream!).
  8. Sprinkle with cinnamon or pumpkin spice.

Notes

You can add more or less pumpkin puree as desired. It's all a matter of taste.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 122mgSodium: 130mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 6g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
Pumpkin Stuffed Crepes

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Katie Reed

Katie Reed

Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

15 Responses

  1. Crepes are one of my favorite desserts because it’s so versatile. When you’re craving for fruits, you can have it with fruits, when you want chocolate, just put chocolate in it.

  2. These look amazing. I love using pumpkin especially around this time of year. It makes me feel autumnal. This looks yummy and can’t wait to give it a try.

  3. Those look so delicious!! Oh my, you read my mind. I’ve been thinking of whipping up some crepes and making pumpkin cream cheese lately. I think your post has pushed me over the fence, and I’m gonna have to do it now, lol.

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