Go Back
–+ servings
Print

Recipe for Pumpkin Spices crepes & fillings

Niche filling and wrapping crepes in seasonal favorite: pumpkin and cinnamon flavors. Mix your today with this simple recipe.
Course Appetizer, Breakfast
Cuisine American
Keyword pumpkin pie crepe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 crepes
Author Victoria

Ingredients

Crepes

  • 1 cup flour
  • 2 egg
  • 1/3 cup pumpkin puree
  • 1 cup milk
  • 1.5 Tbsp butter
  • 1/2 Tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of nutmeg or spice
  • pinch of salt

Filling

  • 2 cups pumpkin puree
  • 1 cup Greek yogurt plain
  • 1/2 tsp cinnamon
  • 1/2 tsp preferred spice

Garnish/Glaze

  • chocolate syrup
  • whipped cream

Instructions

  • In a large enough container, combine all the filling ingredients. Fully mix them and set a side.
  • Melt butter.
  • In a mixer bowl, add egg and pinch of salt. Beat to mix.
  • Then add sugar, milk and melted butter and continue beat to mix.
  • Stir in pumpkin puree and other dry ingredients: flour, baking powder and spices.
  • Whisk to fully mix them.
  • Using a crepe pan or skillet over medium heat, when pan is hot, melt 1 tsp butter to coat surface.
  • Scoop in about 1/3 cup crepe batter, tilt the pan & twirl the batter around to spread it out.
    Spread crepe batter
  • Let it cook for about 30 seconds or when the top is set, flip to cook the other side.
  • Spoon on some filling in the middle of the crepe, use a spatula to help lift up the side and roll the crepe to cover filling inside.
    Spoon on some filling
  • Transfer to plate. Repeat the above steps for other pumpkin crepes.
    Transfer crepe to plate
  • When all done, top with some whipped cream and chocolate syrup to serve. Probably sprinkle some extra ground cinnamon if desire.