Craving the taste of pumpkin pie without the guilt? Every bite of these healthy Pumpkin Spiced Crepes, infused with cinnamon and pumpkin pie spice and stuffed with pumpkin butter, will fill you with the cozy flavors of autumn.
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.
Why You’ll Love This Pumpkin Spiced Crepes Recipe
Growing up, my father always made crepes, so I learned to make them at a young age. Now, they are a family favorite. We love filling them with everything from jam to berries, but nothing beats pumpkin crepes when the weather starts to cool.
• 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!
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.
- 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.
- Blend the Ingredients: Put the flour, milk, cinnamon, pumpkin spice, eggs, and oil in a blender and puree.
- How to Cook Crepes: Heat a nonstick skillet on medium-low and spray with oil. Once the skillet is hot, pour in a ¼-cup of batter, swirling the pan to thin out the batter. Cook for 1 to 2 minutes or until the bottom is light golden brown. Flip and cook for 30 seconds to a minute. Remove the crepe and repeat the process with the remaining batter.
- Assemble Pumpkin Crepes: Spoon pumpkin butter into the center of each crepe. Fold the edges of the crepe over the filling, roll, and place it on a plate seam-side down.
- How to Serve: Sprinkle lightly with pumpkin pie spice or cinnamon and powdered sugar or whipped cream (if using).
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.
FAQ
Over the years, I’ve learned a thing or two about making good crepes. With some practice, you’ll have it down in no time.
1. Use the Right Pan: An 8-inch nonstick skillet with a 6-inch bottom works great.
2. Make Sure It’s Hot: Before adding the batter, check that the skillet is hot by adding a drop of water to the pan–if it sizzles, it’s ready.
3. Grease the Pan: After making each crepe, coat the pan with oil or butter to prevent them from sticking.
Crepes and pancakes use similar ingredients. However, crepes don’t use baking soda or powder to help them rise, so they are thinner and less fluffy than pancakes.
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
Pumpkin Spiced Crepes with Pumpkin Butter
Ingredients
- 1 1/2 cups fat free milk
- 2 large egg whites
- 1 whole egg
- 1 tsp oil
- 1 tsp vanilla
- 1 cup white whole wheat flour, all purpose works fine
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- butter flavored spray
- 1 1/2 cups pumpkin butter, 2 tbsp in each crepe, warmed
- fat free whipped topping, optional
- powdered sugar, optional
Instructions
- Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender.
- Heat a large nonstick pan on medium-low flame.
- When hot, spray with buttered flavored spray to coat bottom of pan.
- Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
- Cook for 1 to 2 minutes or until bottom of crepe is light golden brown.
- Flip; cook 30 seconds to 1 minute or until light golden brown.
- Repeat with remaining buttered flavored spray and crepe mixture.
- To serve, spoon 2 tbsp pumpkin butter into center of each crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down.
- Sprinkle lightly with powdered sugar and a little more pumpkin spice or cinnamon.
- Serve warm.
