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Pumpkin Crepes

Soft, light and airy crepes filled with pumpkin spice flavor in every bite. The perfect sweet breakfast idea to cozy up with on a crisp, fall morning.

pumpkin crepes on white plate

Favorite Fall Breakfast

I absolutely love all things pumpkin. Crepes always happen to be a favorite breakfast of mine, so I thought why not marry the two. These pumpkin crepes have the perfect softness to them and just the right amount of pumpkin spice. They are one of my favorite pumpkin recipes!

I love to fill these pumpkin crepes with this cheesecake crepe filling or sliced bananas. Adding a little whipped cream and pumpkin spice on top gives these the perfect touch.

cooking pumpkin crepes in pan

Ingredients

Find the full printable recipe with specific measurements below.

  • Milk: We usually have 2% milk on hand, so that’s what I use. For a richer flavor, whole milk also works great.
  • Eggs: It’s important that you use fresh eggs when making these crepes, so that the ingredients bind together and create the perfect structure.
  • Pumpkin puree: Look for plain pumpkin puree, not the pumpkin pie filling with extra sugar and spices. Learn how to make pumpkin puree with fresh pumpkin if you’d rather make it from scratch.
  • Butter: Make sure to melt the butter first, then let it cool for a few minutes before adding it into the batter. If the butter is too hot, it can scramble the eggs.
  • Sugar: The hint of sweetness comes from the granulated sugar. You don’t need a lot, just a few spoonful’s to give it the perfect sweet taste.
  • Vanilla: Pure vanilla extract will give these crepes the best flavor. You could even use vanilla bean paste for a deeper vanilla flavor.
  • Pumpkin pie spice: The perfect blend of warm, fall spices made with cinnamon, nutmeg, ginger and cloves.
  • Salt: A fine sea salt helps enhance the flavor of all of the other ingredients.
  • Flour: All-purpose flour works best in this recipe. Try sifting your flour first for a texture that’s perfectly smooth and delicious.
stack of pumpkin crepes

How to Make Pumpkin Crepes

  • Blend: Any good crepe recipe starts with the crepe batter. Blend all of the ingredients together until the batter is smooth and lump-free. Then let it rest in the fridge for at least 20 minutes, up to overnight if you have the time. The longer it rests, the more light and airy the texture will be.
  • Cook: Use a nonstick skillet to cook the batter until each side is lightly browned. Because crepes are so thin, they’ll only need to cook about a minute or so on each side.
  • Serve: Now comes the fun part, serving the crepes! Make them your own by adding as many fillings or toppings as you’d like. Then roll or fold them up and dig in!

Favorite Fillings

Who doesn’t love to fill their pumpkin crepes to the brim with all of the sweet and delicious filling ideas? Use this rich cream cheese crepe filling for pumpkin cheesecake crepes. Or keep it simple with fresh sliced bananas.

And don’t forget the toppings! Finish them off with a dollop of whipped cream, chopped nuts, caramel sauce, powdered sugar or cinnamon pancake syrup.

rolled pumpkin crepes with whipped cream

More Crepe Recipes:

rolled pumpkin crepes with whipped cream

Pumpkin Crepes

5 from 4 votes
Soft, light and airy crepes filled with pumpkin spice flavor in every bite. The perfect sweet breakfast idea to cozy up with on a crisp, fall morning.
Prep Time: 5 mins
Cook Time: 5 mins
Refrigerate: 20 mins
Total Time: 30 mins
Servings: 14 crepes

Ingredients 

Optional toppings: bananas, cream cheese filling, whipped cream, syrup

    Instructions

    • In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 20 minutes, or overnight.
      pumpkin crepe batter
    • Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1 minute per side, or until lightly browned.
      cooking pumpkin crepes in pan
    • Remove from heat and stack until ready to serve.
      stack of pumpkin crepes on white plate
    • Serve with your favorite toppings. I love to fill mine with bananas, whipped cream and top with pumpkin spice.
      pumpkin crepes on white plate

    Notes

    Filling: Love filling with a delicious cream cheese crepe filling.
    Make ahead instructions: The batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The crepes can be made up to 3 days in advance. 
    Storage: Add to a zip top bag or covered container and layer parchment in between each crepe. Place in fridge for up to 3 days place in the freezer for up to 3 months.
    Reheating: Heat in microwave or on the skillet over low heat until warm. You can also place on a baking sheet in the oven at 175°F for 5 minutes, or until warm. 

    Serving: 1crepe | Calories: 111kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 134mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 874IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
    Course: Breakfast, Dessert
    Cuisine: French
    Author: Jamielyn Nye

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