by Amy | Oct 1, 2019 | Breakfast | 15 comments
I love this time of year, the weather is starting to cool off a lot, and it is October. Yes, that is a reminder that pumpkin season is upon us. Today we are making Pumpkin Crepes with Pumpkin Filling, and they are fantastic.
I have found that the batter cooks up a lot better if you have put it in the fridge for about 20 minutes or more. It must have something to do with the cold batter going into a hot pan. They looked so much better when the batter is cooled, and had time to set.
What Ingredients Do I Need For Pumpkin Crepes with Pumpkin Filling?
Here’s a list of ingredients you’ll need to make these Crepes (scroll down for the full recipe):
Crepes:
- Eggs
- Flour
- Milk
- Salt
- Pumpkin
- Butter
Filling:
- Canned Pumpkin
- Cream Cheese
- Heavy Whipping Cream
- Vanilla Extract
- Powdered Sugar
- Pumpkin Spice or Cinnamon (optional for added taste and garnishment)
How Do I Make Pumpkin Crepes with Pumpkin Filling?
Here’s the simple steps you’ll follow to make these Crepes (scroll down for the full recipe):
Pumpkin Crepes:
- In a blender, add eggs, milk, water, salt, and canned pumpkin.
- Blend just until blended.
- Then add flour, do not over mix; mix as little as possible.
- Place the butter into a smaller skillet.
- Add batter when the pan is hot.
- Cook the crepes on medium heat until browned on the underside.
- Turn the crepe with a small pancake turner, and then cook on the other side.
Pumpkin Filling:
- Soften the cream cheese.
- In medium mixing bowl, whip heavy whipping cream until soft peaks start to form, then add vanilla extract and powdered sugar.
- Add cream cheese, small portions at a time, and blend softly.
- Add canned pumpkin, and blend gently.
- Add filling in each crepe.
- Roll them up and garnish as desired.
If We Don’t Care For Pumpkin, Can We Still Use this Recipe, and Leave the Pumpkin Out?
Regular Crepes with Regular Filling:
- If you don’t like pumpkin, go ahead and leave it out of the crepes and the filling.
- This recipe makes fabulous Crepes and Filling.
Pumpkin Crepes with Regular Filling:
- For a fun change up, make pumpkin crepes and add in regular filling.
Regular Crepes with Pumpkin Filling:
- Or for even a different combination, make regular crepes and add in pumpkin filling.
As you can see, you can change these up any way that you like!
What Is the Difference Between Crepes and Pancakes?
- The main difference between crepes and pancakes is that crepes do not have a raising agent in the batter; conversely, pancakes have baking powder or baking soda for a raising agent.
- Crepes are thin and flat, whereas pancakes are thick and more fluffy.
Just look at how beautiful this pumpkin looks; almost good enough to eat it with a spoon!
The filling is fantastic, and you will have your children asking for 3 or 4 of these pumpkin crepes with pumpkin filling!
Some Delicious Pancake Recipes for You to Enjoy:
Best Ever Deluxe Hot Cakes
German Pancakes
Melt In Your Mouth Buttermilk Pancakes
Yield: 6 people
Pumpkin Crepes with Pumpkin Filling are so light and delicious. The filling is so creamy and rich. These are great for breakfast or dinner.
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Ingredients
Crepes:
- 2 eggs
- 1 Cup Flour
- 1 Cup Milk
- ½ Cup Water
- 1/4 teaspoon Salt
- 1/8 cup canned Pumpkin
- 2 Tablespoons Melted butter
Filling:
- 2-3 Tablespoons Canned Pumpkin
- 8 oz Softened Cream Cheese
- 2 Cups Heavy Whipping Cream
- 1/2 teaspoon Vanilla Extract
- 1/4 Cup Powdered Sugar
- Pumpkin Spice or Cinnamon (optional for added taste and garnishment)
Instructions
Crepes:
- In a blender, add the eggs, milk, water, salt, and pumpkin.
- Blend just until blended.
- Then add the flour, do not over mix; mix as little as possible.
- Place the 2 tablespoons of butter into a smaller skillet.
- Add about 1/4 cup batter when the pan is hot.
- Cook the crepes on medium heat for 1-2 minutes or until browned on the underside.
- Turn the crepe with a small pancake turner, and then cook on the other side for 1-1 1/2 minutes.
Filling:
- Soften the cream cheese.
- In medium mixing bowl, whip the cream until soft peaks start to form, then add 1/2 teaspoon vanilla extract and 1/4 cup powdered sugar.
- Add the softened cream cheese, small portions at a time, and blend softly.
- If you like pumpkin go ahead and add 2- 3 Tablespoons of canned pumpkin.
- This recipe is for regular crepe or pumpkin, depending on if you add the pumpkin or not.
- Also you may just want to have regular crepes with the pumpkin filling.
- Add 2 Tablespoons of filling in each crepe.
- Roll them up and garnish as desired.
Nutrition Information
Yield
6Serving Size
1
Amount Per ServingCalories 581Total Fat 48gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 15gCholesterol 203mgSodium 306mgCarbohydrates 29gFiber 1gSugar 9gProtein 10g
This data was provided and calculated by Nutritionix
Carleeon October 3, 2019 at 5:01 am
What a special looking treat! I could go for a plate of those beauties right now. I love all the pumpkin and of course that filling is calling my name.
Reply
Amyon October 3, 2019 at 11:24 am
Yes, it really is all about the filling – isn’t it!?! Thank you for coming by and leaving a comment. I hope that you are enjoying the pumpkins as much as we are.
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Chas Greeneron October 3, 2019 at 1:48 pm
Oh my gosh – yes please! These sound like my #1 choice to eat all pumpkin season… which is year around right?!!! Thanks for sharing.
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Amyon October 3, 2019 at 6:29 pm
We really do think that pumpkin season is year round. Everyone at my house loves pumpkin, and I really do make pumpkin recipes all year, especially pumpkin muffins. Thank you for coming by and leaving a comment.
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Kelly @ Kelly Lynn’s Sweets and Treatson October 5, 2019 at 7:56 am
I have never made crepes before! They have always intimidated me lol. I love how pumpkin-y these are! Perfect for Fall!
Reply
Amyon October 5, 2019 at 10:31 am
You should try them. I do think that it would take a little practice to get them perfectly round. I actually used a different kind of flour that I had not used before. I probably shouldn’t have done that for a blog picture, but they tasted fabulous. Thank you for the comment,
Reply
Beverlyon October 6, 2019 at 8:27 am
Amy,
OMG, these crepes look so yummy. Congratulations, you are being featured on Over The Moon Linky Party.
https://www.eclecticredbarn.com/2019/10/over-moon-linky-party.html
Hugs,
BevReply
Amyon October 6, 2019 at 3:47 pm
Thank you so much. They really are yummy. I’ll get myself to the party. I just missed posting on TFT. The last couple of days just got away from me.
Reply
Marieon October 7, 2019 at 6:26 am
Oh my goodness, this is the perfect leisurely Fall weekend breakfast! My coffee and I are drooling just looking at it this morning. LOL
Reply
Amyon October 7, 2019 at 8:32 am
Thanks so much! Happy Fall!:)
Reply
Alexandraon October 11, 2019 at 1:46 pm
Oohh my goodness! These look incredibly delicious. Wish I had some right now to go with my coffee! Interesting that you say to use a blender to mix all the ingredients – good idea! Picked this as one of my features at this week’s Snickerdoodle Create Bake Make Link Party, which goes live tomorrow (Saturday) at 5pm EST.
Reply
Amyon October 11, 2019 at 5:27 pm
Thank you so much for the feature and for coming by and leaving a comment. I love using my blender whenever possible.
Reply
Pamon October 24, 2019 at 7:18 am
These look delicious and beautiful too! I am featuring them today at Thursday Favorite Things!
Reply
Amyon October 24, 2019 at 11:47 am
Thank you so much. They are mighty tasty. Thank you for leaving such a nice comment.
Reply
Marilynon October 5, 2020 at 6:12 pm
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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