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!
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!
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.
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.
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.
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.
How gorgeous is that?! I could eat this stuff by the spoonful! And if I’m honest, I HAVE eaten it by the spoonful!
Grab yourself a crepe and throw a big spoonful of your filling right down the middle. Seriously, it is such a beautiful sight!
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.
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!
What do you think? Will you be trying it out? Let me know! And don’t forget to share and pin!
Pumpkin Stuffed Crepes
Delicious clouds of pumpkin cheesecake filling inside a gorgeous paper-thin crepe, topped with whipped cream.
- 2 eggs
- 1 C flour
- 1 C milk
- ½ C water
- 2 T melted butter
- 4 T canned pumpkin
- 8 oz softened cream cheese
- 2 C heavy whipping cream
- ½ C powdered sugar
- In a large bowl mix all wet ingredients first then add in the flour. Mix well - the mixture will be runny.
- Heat a small skillet to medium heat and then spray 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.
- Whip the softened cream cheese in a large bowl and set aside.
- 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.)
- Fold in the pumpkin. You can even add a pinch of cinnamon or pumpkin pie spice to jazz it up.
- Grab a crepe and throw a big spoonful of your filling right down the middle.
- Roll it up.
- Pipe or spoon some of the mixture on top (or just use whipped cream!).
- Sprinkle with cinnamon or pumpkin spice.
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
Those sound SO good! I just love anything with pumpkin and crepes are one of my favorite breakfast foods!
So pretty and they look delicious too! I have definitely got to give this a try. I love pumpkin flavored anything.
Awesome, recipe looks doable …I love this time of the year get to taste great pumpkin spicy treats ….I am loving it share with friends.
Oh my gosh I love this! I’d love to make some of these. This is definitely a great one for special occasions.
my sons birthday is coming up and wants breakfast in bed. I might have to make these.
Looks yummy and easy to prepare. This is a good recipe to make for a tea party with close friends. Happy that its pumpkin season once again!
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.
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.
It looks yummy and easy to prepare, my dad would loves crepe and i want to make it for him, he would surely like this.
This is so tempting, I wanna grab this from my screen. Looka really tasty.
That looks yummy! I’ve never tried making crepes. Your recipe sounds so easy.
I don’t know if I’ve ever really had a crepe in my life but. girl, you made me want one from that very first picture.
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.
You’re right! There’s something about Fall that screams pumpkin! lol
I hadn’t thought of pumpkins in crepes. That sounds pretty tasty!