Pumpkin Spiced Crepes
Pair these delicious pumpkin spiced crepes with a hot Pumpkin Spiced Latte for the perfect fall morning treat. Crepes are a versatile treat, ideal for breakfast and dessert, and surprisingly easy to make. For more fall-inspired pancake recipes, try my Pumpkin Spice Pancakes, Whole Wheat Pumpkin Pecan Pancakes, and Chocolate Chip Banana Pancakes.
Pumpkin Spiced Crepes Ingredients
Pumpkin butter is my secret ingredient for the crepe filling. It has all the fall flavors: pumpkin puree, brown sugar, apple cider, vanilla, cinnamon, and pumpkin pie spice. The recipe card below contains the exact measurements. • Quick: Using the blender to make the batter simplifies their preparation, and since they are so thin, crepes cook in just a few minutes. • Meal Prep Friendly: Refrigerate the batter for up to 4 days, and make crepes as needed throughout the week. • Dietary Restrictions: They are vegetarian, gluten-free (if using GF flour), Weight Watchers-friendly, and dairy-free (if using DF milk). If you make this easy pumpkin spiced crepes recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Milk: Keep it light with skim milk. Eggs: I use a whole egg and some egg whites to reduce calories. Oil: Use avocado or coconut oil. Vanilla Extract for warmth and sweetness Flour: I like to use white whole wheat flour for extra fiber and protein, but all-purpose flour will also work. Spices: These fall crepes are packed with the warm flavors of cinnamon and pumpkin pie spice. Pumpkin Butter: I use pumpkin butter as the crepe filling. It’s one of my favorites to keep stocked in the fridge during the fall since you can use it on many things, like a pumpkin spice latte, oatmeal, and Greek yogurt. Garnish: If serving these sweet crepes for dessert, finish them with whipped topping and powdered sugar.
How to Make Pumpkin Spiced Crepes with Pumpkin Butter
The prep work for these blender crepes is simple and mess-free. Just like with pancakes, the first crepe doesn’t always turn out great. Don’t get discouraged, though–with a little practice, you’ll be a pro before you know it! See the recipe card below for the complete instructions.
Variations
Gluten-Free Crepes: Substitute Bob’s Red Mill Gluten-Free 1-to-1 Flour and increase the milk by 2 tablespoons to thin the batter. Dairy-Free Crepes: Replace regular milk with any plant-based milk. Eggs: Swap 2 egg whites for 1 whole egg. Pumpkin Pie Spice: If you don’t have pumpkin pie spice but have at least 3 of the individual spices (cinnamon, ginger, nutmeg, cloves, and allspice), make your own blend. Dessert Toppings: Instead of whipped cream and powdered sugar, top the crepes with frozen yogurt or vanilla ice cream. Fall Apple Crepes: Baked apples and cinnamon would be another delicious autumn-inspired crepe filling.
Storage
Crepe Batter: Refrigerate the batter for 4 days and make fresh crepes for breakfast or dessert. Leftover Crepes: If you make all the crepes at one time, refrigerate the leftovers in an airtight container for up to 5 days. Reheat Crepes: Place a few crepes on a plate, cover them with plastic wrap, and microwave until warm. Then, fill them with pumpkin butter and roll.
More Crepe Recipes You’ll Love
Banana Foster Crepes Czech Crepes with Berries and Cream No-Bake Strawberries and Cream Crepe Cake Chocolate Crepes with Strawberries
