Crepes with Pumpkin and Creme Cheese Filling

September 14, 2010

In celebration of the cool, balmy weather as of late, and the fact that fall is just around the corner (or are we already there?), I decided to make a special, seasonal breakfast using a classic fall ingredient, pumpkin. I love crepes and I love pumpkin, so why not combine the two for an indulgent morning meal?

For the filling you’ll need the following:
3/4 can pumpkin (not pumpkin pie filling)
1/3 cup cream cheese
1 tsp vanilla
1/3 cup brown sugar
2 tblsp maple syrup (the real stuff)
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp sea salt
toasted pecans (optional)
powdered sugar (optional)

For the crepes you’ll need:
1 cup all purpose flour
1/2 cup milk
1/2 cup water
2 eggs
1/4 tsp salt

Combine the filling ingredients in one bowl and set aside (or you can go ahead and prep the filling to be piped, using a sandwich or piping bag).

In a separate bowl, whisk together the ingredients for crepes. Make sure the batter is nice and runny. If the batter is too thick, add a splash of water.

Heat a small, non-stick skillet on the stove top. Add a pat of butter and, once melted, add a thin layer of batter to the pan and swirl until coated evenly.

Then, flip to cook other side.

Stack crepes on a side plate like so.

Next, pipe filling into the center of each crepe, fold and plate.

Serve with toasted pecans on top, a drizzle of maple syrup and a sprinkle of powdered sugar.

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Other posts you may enjoy:

  1. Strawberry Nutella Crepes
  2. Light Pumpkin Maple Bread
  3. New Years Breakfast- Whole Wheat Pumpkin Pancakes
  4. Toasted Pumpkin Seeds
  5. Pumpkin Cinnamon Rolls


Meredith September 14, 2010 at 5:56 pm

When are you coming to NC so you can make these for me??? yum!

Homer September 14, 2010 at 11:36 am

C’est Bon!

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