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Pumpkin Stuffed Crepes

Pumpkin Stuffed Crepes

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

Scale

Ingredients

Crepes

Filling

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.

Keywords: breakfast, dessert, pumpkin, pumpkin spice,

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