Introduction

Pumpkin crepes are a delicious twist on the classic French crepe, infused with warm fall spices and pumpkin puree. They make a perfect breakfast or dessert during the autumn season, pairing wonderfully with sweet fillings like Nutella or fresh berries.

Two folded crepes sit on a white plate, each crepe layered with a light brown, soft texture, slightly crispy edges, and folded into triangles. The crepes are drizzled with smooth, dark milk chocolate sauce in thin lines that run across the top and plate, with small chocolate chips scattered on top. A light dusting of white powdered sugar covers the crepes, adding a soft touch to the overall look. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
3/4 cup pure pumpkin puree
1 cup milk
3/4 cup water
2 tablespoons butter, melted
2 cups flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Instructions

Step 1: In a large bowl, lightly beat the eggs. Add the pumpkin puree, milk, water, and melted butter, whisking until the mixture is well combined.
Step 2: Gradually whisk in the flour, brown sugar, salt, vanilla, and spices until the batter is smooth and free of lumps.
Step 3: Heat a lightly greased griddle or nonstick skillet over medium-high heat. Pour about 1/4 cup of batter onto the pan, tilting it in a circular motion to spread the batter thinly and evenly.
Step 4: Cook the crepe for about 1 minute, or until the bottom is lightly golden. Flip and cook for another 30 seconds until fully cooked through. Remove and repeat with the remaining batter.
Step 5: To fill with Nutella, spread Nutella over half of a cooked crepe, fold it in half, spread more Nutella on the folded half, then fold in half once more for a layered treat.

Tips & Variations

For a dairy-free version, substitute almond or oat milk, and use coconut oil instead of butter.
Add a splash of orange zest to the batter for a bright, citrusy flavor.
Try filling your crepes with cream cheese and fresh berries for a fresh and tangy contrast.
Keep the batter thin to ensure light and delicate crepes; add a bit more water if needed.

Storage

Store cooked crepes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or microwave until warm. The batter can be prepared ahead and kept in the fridge for a day before cooking.

How to Serve

Two folded golden brown crepes are placed on a white plate with a white marbled background. Each crepe is folded into a triangle shape and drizzled with smooth, dark chocolate sauce in thin lines across the top. Small dark chocolate chips are scattered on and around the crepes. A light dusting of powdered sugar adds a slight white contrast to the warm tones of the crepes and chocolate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pure pumpkin puree works perfectly in this recipe and adds great flavor and moisture.

Can I freeze leftover crepes?

Absolutely. Place parchment paper between crepes and freeze in an airtight container for up to 2 months. Thaw them in the refrigerator or at room temperature, then warm gently before serving.

Pumpkin Crepes Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

Delight in these light and flavorful Pumpkin Crepes, perfect for a cozy fall breakfast or dessert. Made with a smooth batter combining pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, these crepes are versatile for fillings such as Nutella, cream cheese, berries, or simply dusted with powdered sugar.

Author: Kai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 crepes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pumpkin Crepe Batter

2 eggs
3/4 cup pure pumpkin puree
1 cup milk
3/4 cup water
2 tablespoons butter, melted
2 cups flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Garnish/Filling Ideas

Nutella
Powdered sugar
Syrup
Berries
Cream cheese

Instructions

Prepare the batter: Lightly beat the eggs in a large bowl, then whisk in the pumpkin puree, milk, water, and melted butter until well combined. Gradually add in the flour, brown sugar, salt, vanilla extract, and the ground spices (cinnamon, nutmeg, cloves, ginger). Beat the mixture until the batter is smooth and free of lumps.
Heat the cooking surface: Place a lightly greased griddle or nonstick skillet over medium-high heat to preheat. Ensure the pan is hot enough before cooking to achieve the perfect crepe texture.
Cook the crepes: Using a 1/4 cup measure, pour the batter onto the heated griddle or skillet. Immediately tilt the pan in a circular motion to spread the batter thinly and evenly. Cook for approximately 1 minute or until the bottom is lightly golden. Flip the crepe carefully and cook for an additional 30 seconds or until fully cooked through. Repeat the process with the remaining batter.
Fill and serve: To make Nutella stuffed crepes, spread Nutella over half of a cooked crepe. Fold the crepe in half, then spread Nutella on the top half before folding it in half once more to create a neat, layered treat. Alternatively, garnish with powdered sugar, syrup, berries, or cream cheese as desired. Serve warm.

Notes

For easier flipping, use a thin, flexible spatula specifically designed for crepes.
Adjust the batter consistency with additional water or milk if it seems too thick to spread smoothly.
Use fresh spices for the best aromatic flavor in the crepes.
Crepes can be made ahead and stored in the refrigerator for up to 2 days or frozen for longer storage.
Warm crepes slightly before serving if stored chilled or frozen.

Keywords: pumpkin crepes, fall breakfast, pumpkin puree crepes, crepe recipe, easy crepes, holiday breakfast, pumpkin spice crepes