Pumpkin Crepes with Spiced Pumpkin Filling Recipe
Introduction
These pumpkin crepes with pumpkin filling are a delightful fall treat that combine soft, thin crepes with a spiced pumpkin filling. Perfect for breakfast or dessert, they’re easy to make and full of cozy autumn flavors.
Ingredients
- 1 cup crepe batter (homemade or store-bought)
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Butter or oil, for cooking crepes
Instructions
- Step 1: In a bowl, combine pumpkin puree, cinnamon, nutmeg, ginger, sugar, and vanilla extract. Mix well until smooth and set aside.
- Step 2: Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Step 3: Pour about ¼ cup of crepe batter into the skillet, swirling to form a thin, even layer. Cook for 1-2 minutes until edges lift and the bottom is lightly golden, then flip and cook the other side for 30 seconds.
- Step 4: Remove the crepe from the skillet and place on a plate. Repeat with remaining batter, stacking crepes as you go.
- Step 5: Spoon the pumpkin filling onto each crepe, spreading it evenly. Fold the crepe in half, then in half again to create a triangle, or roll it up as preferred.
- Step 6: Serve immediately, optionally dusted with powdered sugar or topped with whipped cream.
Tips & Variations
- For a richer filling, mix in a few tablespoons of cream cheese with the pumpkin puree before filling the crepes.
- Add chopped toasted pecans or walnuts inside for some texture and a nutty flavor.
- Use canned pumpkin puree for convenience, but ensure it’s pure pumpkin and not pumpkin pie filling.
- Try topping with maple syrup or a drizzle of caramel sauce for extra sweetness.
Storage
Store any leftover filled crepes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave for 20-30 seconds. For best texture, reheat uncovered to avoid sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the crepes and filling ahead of time?
Yes, you can prepare the crepes and pumpkin filling separately in advance. Keep the crepes covered in the refrigerator and assemble just before serving to maintain freshness.
Can I freeze the filled crepes?
Freezing is possible but not ideal, as the texture of the crepes may change. If you choose to freeze, wrap them tightly in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
PrintPumpkin Crepes with Spiced Pumpkin Filling Recipe
Delight in these Pumpkin Crepes with Pumpkin Filling, a perfect fall-inspired dish that combines thin, tender crepes with a spiced pumpkin puree filling. Easy to prepare and incredibly flavorful, this recipe is ideal for a cozy breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 crepes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
Pumpkin Filling
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crepe Batter: In a mixing bowl, whisk together the flour, eggs, and milk until the batter is smooth and free of lumps. Stir in melted butter, sugar, and salt. Let the batter rest for 10 minutes to ensure tender crepes.
- Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease the pan with butter or oil. Pour about 1/4 cup of batter into the skillet and swirl to cover the bottom evenly. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook the other side for 30 seconds. Remove and set aside. Repeat until all batter is used.
- Prepare the Pumpkin Filling: In a bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt. Mix until smooth and well blended.
- Fill and Fold the Crepes: Spoon a generous amount of the pumpkin filling onto each crepe, spreading it evenly. Fold the crepes into quarters or roll them up as preferred.
- Serve: Serve the crepes warm, optionally dusted with powdered sugar or topped with whipped cream or maple syrup for extra indulgence.
Notes
- Resting the batter helps achieve more tender crepes.
- You can substitute pumpkin puree with fresh cooked and mashed pumpkin.
- Adjust the spices to your taste preference for a milder or stronger pumpkin spice flavor.
- Crepes can be made ahead and stored in the refrigerator for up to 2 days or frozen for longer storage.
- Serve with additional toppings such as nuts or yogurt for added texture and flavor.
Keywords: pumpkin crepes, pumpkin filling, fall breakfast, crepe recipe, spiced pumpkin, autumn recipes
