Pumpkin Crepes with Maple Cream Cheese Filling Recipe

Introduction

These Pumpkin Crepes are a delightful way to welcome fall flavors into your kitchen. Light and tender crepes filled with a creamy maple cream cheese spread make for a delicious breakfast or dessert. They’re easy to prepare and perfect for cozy mornings.

Ingredients

• 1 cup all-purpose flour
• 2 Tbsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp nutmeg
• 1 1/2 cups whole milk
• 1/2 cup pumpkin puree
• 3 large eggs
• 3 Tbsp unsalted butter, melted (plus more for pan)
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup confectioners’ sugar
• 3 Tbsp maple syrup
• 1 cup heavy cream

Instructions

1. Step 1: Put all crepe ingredients (from flour to vanilla) in a blender and process until smooth. Let the mixture rest for at least 30 minutes. You can also prepare the batter the day before and refrigerate overnight; just let it rest at room temperature for 30 minutes before use.
2. Step 2: Heat a 7- or 8-inch nonstick skillet or crepe pan over medium heat. Lightly butter the pan. Pour about ¼ cup of batter into the pan and tilt the pan gently to evenly coat the bottom. Adjust batter quantity slightly depending on pan size for desired thickness.
3. Step 3: Cook the crepe for 1 to 1 ½ minutes until the bottom is golden and edges start to lift. Carefully loosen edges with a spatula or fingers, then flip and cook for another minute. Remove the crepe and place on a plate.
4. Step 4: Repeat with the remaining batter, adding a little butter to the pan between crepes.
5. Step 5: Prepare the maple cream cheese filling: beat together cream cheese, confectioners’ sugar, and maple syrup until smooth in a stand mixer or with a hand mixer.
6. Step 6: In a clean bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until combined.
7. Step 7: Spread the maple cream cheese filling onto each crepe, fold or roll as desired, and serve immediately or chill until ready to eat.

Tips & Variations

• If you prefer thinner crepes, use an 8-inch pan and slightly less batter per crepe. For thicker crepes, use a 7-inch pan and a bit more batter.
• To make the filling dairy-free, substitute cream cheese and heavy cream with your preferred plant-based alternatives and adjust sweetness accordingly.
• Try adding a sprinkle of chopped toasted pecans or a drizzle of caramel sauce on top for extra texture and flavor.

Storage

Store any leftover crepes covered in the refrigerator for up to 2 days. Keep the maple cream cheese filling in an airtight container in the fridge for up to 3 days. To reheat, warm crepes gently in a skillet over low heat or briefly in the microwave. Add filling fresh after reheating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pumpkin crepe batter ahead of time?

Yes, the batter can be made the day before and refrigerated overnight. Allow it to come to room temperature for about 30 minutes before cooking to ensure smooth crepes.

What can I use instead of pumpkin puree?

You can substitute canned sweet potato puree or butternut squash puree for pumpkin puree in equal amounts. These alternatives will provide a similar texture and mild sweetness.

Pumpkin Crepes with Maple Cream Cheese Filling Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

Delight in these light and tender Pumpkin Crepes, perfectly spiced and paired with a luscious maple cream cheese filling. This recipe combines the delicious flavors of autumn with a smooth, creamy topping, ideal for a cozy breakfast or elegant brunch treat.

• Author: Naya
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 8 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crepe Batter

• 1 cup all-purpose flour
• 2 Tbsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp nutmeg
• 1 1/2 cups whole milk
• 1/2 cup pumpkin puree
• 3 large eggs
• 3 Tbsp unsalted butter, melted, plus more for pan
• 1 tsp vanilla extract

Maple Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/2 cup confectioners’ sugar
• 3 Tbsp maple syrup
• 1 cup heavy cream

Instructions

1. Prepare the crepe batter: Combine all crepe batter ingredients—from flour to vanilla extract—in a blender and process until smooth. Let the batter rest for at least 30 minutes at room temperature to allow the flour to hydrate fully and improve texture. For convenience, you can refrigerate the batter overnight and bring it back to room temperature before cooking.
2. Heat the pan: Place a 7- or 8-inch nonstick skillet or crepe pan over medium heat. Lightly butter the surface to prevent sticking.
3. Cook the crepes: Pour roughly ¼ cup of batter into the pan, tilting and swirling the pan until the batter evenly coats the bottom. Adjust the amount slightly depending on your pan size and preferred crepe thickness. Cook until the bottom is golden and edges start to lift, about 1 to 1 ½ minutes.
4. Flip and cook other side: Gently lift the edges with your fingers or a spatula, then flip the crepe carefully. Cook an additional minute until the second side is cooked through. Transfer the crepe to a plate and repeat with remaining batter, buttering the pan as needed.
5. Make the maple cream cheese filling: In a stand mixer bowl or a large bowl with a hand mixer, beat softened cream cheese, confectioners’ sugar, and maple syrup until smooth and creamy.
6. Whip the cream: If using a stand mixer, transfer the cream cheese mixture to a separate bowl. Whip the heavy cream in the empty mixer bowl until stiff peaks form. Alternatively, use a separate bowl and a hand mixer for whipping the cream.
7. Combine filling components: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth. Chill the filling in the refrigerator until ready to serve.
8. Assemble crepes: Spread the maple cream cheese filling over each crepe, then fold them over. Serve immediately for best taste and texture.

Notes

• Resting the crepe batter improves texture but can be skipped if short on time.
• For thinner crepes, use an 8-inch pan and slightly less batter; for thicker crepes, use a 7-inch pan or slightly more batter.
• Butter the pan lightly between each crepe to prevent sticking.
• The filling can be made ahead and refrigerated to save time in the morning.
• Use fresh pumpkin puree for best flavor, or canned pumpkin puree as a convenient substitute.
• Serve crepes warm or at room temperature.

Keywords: pumpkin crepes, fall breakfast, maple cream cheese filling, crepe recipe, easy brunch, autumn recipes