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!

Ahem.

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!

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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.

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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

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Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.