These pumpkin crepes are filled with a cream cheese filling and with pumpkin spice flavor in every bite. They make the perfect fall breakfast to cozy up with on a crisp, fall morning.
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.
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.
Remove from heat and stack until ready to serve.
Serve with your favorite toppings. I love to fill mine with bananas, whipped cream and top with pumpkin spice.
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.