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Pumpkin Stuffed Crepes

by Katie Reed

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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: 360 Total Fat: 29g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 122mg Sodium: 130mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 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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14 comments

Robin Rue (@massholemommy) September 22, 2015 - 3:40 am

Those sound SO good! I just love anything with pumpkin and crepes are one of my favorite breakfast foods!

Reply
Rena McDaniel September 22, 2015 - 7:42 am

So pretty and they look delicious too! I have definitely got to give this a try. I love pumpkin flavored anything.

Reply
Patrice September 22, 2015 - 8:35 am

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.

Reply
Liz Mays September 22, 2015 - 6:05 pm

Oh my gosh I love this! I’d love to make some of these. This is definitely a great one for special occasions.

Reply
Kristen September 22, 2015 - 8:15 pm

my sons birthday is coming up and wants breakfast in bed. I might have to make these.

Reply
Annemarie LeBlanc September 22, 2015 - 10:04 pm

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!

Reply
Elizabeth O. September 22, 2015 - 11:07 pm

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.

Reply
The L's Mum September 23, 2015 - 1:41 am

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.

Reply
Victoria September 23, 2015 - 2:17 am

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.

Reply
Nikki September 23, 2015 - 2:39 am

This is so tempting, I wanna grab this from my screen. Looka really tasty.

Reply
Ourfamilyworld September 23, 2015 - 5:49 am

That looks yummy! I’ve never tried making crepes. Your recipe sounds so easy.

Reply
MsCrookedHalo September 23, 2015 - 11:34 am

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.

Reply
Stephanie Pass September 23, 2015 - 3:34 pm

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.

Reply
Camesha | Mama Motivator September 24, 2015 - 1:56 pm

You’re right! There’s something about Fall that screams pumpkin! lol

I hadn’t thought of pumpkins in crepes. That sounds pretty tasty!

Reply

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