Pumpkin Crepes with Cream Cheese Pumpkin Filling Recipe
Delicious and delicate Pumpkin Crepes filled with a creamy pumpkin cheesecake filling. These crepes are infused with warm pumpkin pie spices and perfect for a cozy breakfast or dessert. Light, tender crepes are blended with pumpkin puree, cinnamon, and vanilla, then filled with a smooth pumpkin cheesecake mixture for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Pumpkin Crepes
- 3 eggs
- 2 tablespoons melted butter
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Pumpkin Cheesecake Filling
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons sugar
- 4 oz Cool Whip, thawed (refrigerator temperature)
Instructions
- Prepare the Pumpkin Crepe Batter: In a blender, combine eggs, melted butter, flour, milk, water, sugar, vanilla extract, pumpkin puree, pumpkin pie spice, cinnamon, and salt. Blend on low speed until fully combined, pausing to scrape down the sides as needed to ensure a smooth batter.
- Chill the Batter: Transfer the crepe batter to an airtight container and refrigerate for 1 hour or up to overnight. This resting time helps the crepes turn out extra light and smooth, though this step can be skipped if you’re short on time.
- Heat the Skillet: Preheat a large nonstick skillet (approximately 8 inches) over medium heat. Lightly grease with nonstick spray or spread butter evenly across the surface.
- Cook the Crepes: Pour about 1/4 cup of batter into the hot skillet and immediately swirl the pan to spread the batter thinly and evenly over the entire bottom. Cook for 30 to 60 seconds, or until the edges begin to brown and the crepe releases easily from the pan.
- Flip and Cook the Other Side: Carefully flip the crepe using a spatula and cook for an additional 20 to 30 seconds on the other side. Remove the crepe and set aside. Repeat the process with the remaining batter.
- Prepare the Pumpkin Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, pumpkin pie spice, and sugar, mixing until well blended and smooth.
- Fold in the Cool Whip: Gently fold the thawed cool whip into the pumpkin and cream cheese mixture until evenly combined, maintaining the light and airy texture.
- Assemble and Serve: Spoon the pumpkin cheesecake filling onto each crepe, roll it up, and serve immediately. Enjoy your pumpkin crepes warm or at room temperature.
Notes
- Resting the crepe batter in the refrigerator improves texture but can be skipped if needed.
- Use a nonstick skillet for best results in cooking thin, delicate crepes.
- The pumpkin cheesecake filling can be made ahead and refrigerated to save time.
- Adjust the amount of sugar in the filling to taste depending on your preference for sweetness.
- Serve crepes immediately after filling for the best texture and flavor.
