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Pumpkin Crepes with Maple Cream Cheese Filling Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/pumpkin-crepes-with-maple-cream-cheese-filling-recipe/