Pumpkin Crepes with Nutella and Spiced Pumpkin Filling Recipe

Introduction

These pumpkin crepes are a delicious twist on a classic breakfast favorite, perfect for celebrating the flavors of fall. Soft, spiced, and lightly sweetened, they make a wonderful base for your favorite fillings or toppings. Whether you fancy Nutella, berries, or cream cheese, these crepes are sure to delight your family and guests.

Ingredients

• 2 eggs
• 3/4 cup pure pumpkin puree
• 1 cup milk
• 3/4 cup water
• 2 tablespoons butter, melted
• 2 cups flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions

1. Step 1: In a large bowl, lightly beat the eggs. Whisk in pumpkin puree, milk, water, and melted butter until smooth and combined.
2. Step 2: Add the flour, brown sugar, salt, vanilla, and spices (cinnamon, nutmeg, cloves, ginger) to the wet ingredients. Whisk until the batter is smooth and free of lumps.
3. Step 3: Heat a lightly greased griddle or nonstick skillet over medium-high heat. Using a 1/4 cup measuring cup, pour batter onto the skillet and tilt it in a circular motion to spread the crepe thinly and evenly.
4. Step 4: Cook the crepe for about 1 minute, or until the bottom is lightly golden. Flip carefully and cook the other side for about 30 seconds until cooked through.
5. Step 5: Repeat with remaining batter, greasing the pan as needed.
6. Step 6: To stuff with Nutella, spread half of a cooked crepe with Nutella, fold in half, then spread more Nutella on the top half and fold again to form a neat triangle.

Tips & Variations

• For a dairy-free version, substitute the milk with almond or oat milk and use a vegan butter alternative.
• Try filling your crepes with cream cheese and fresh berries for a tangy-sweet contrast.
• Dust with powdered sugar or drizzle with syrup for an easy finishing touch.
• If the batter seems too thick, add a little more water or milk to reach a thin, pourable consistency.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a nonstick skillet over low heat or in the microwave covered with a damp paper towel to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and keep it refrigerated. Give it a gentle stir before using, as some settling may occur.

Can I freeze pumpkin crepes?

Absolutely! Stack cooled crepes with parchment paper between each, then wrap tightly and freeze. Thaw in the refrigerator overnight and reheat before serving.

Pumpkin Crepes with Nutella and Spiced Pumpkin Filling Recipe

Print Recipe

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Delight in the seasonal flavors of fall with these Pumpkin Crepes, featuring a smooth batter infused with warm spices and pumpkin puree. Perfectly thin and tender, these crepes can be enjoyed plain or filled with your favorite toppings like Nutella, cream cheese, or fresh berries for a cozy breakfast or dessert treat.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 12 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pumpkin Crepe Batter

• 2 eggs
• 3/4 cup pure pumpkin puree
• 1 cup milk
• 3/4 cup water
• 2 tablespoons butter, melted
• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Garnish/Filling Ideas

• Nutella
• Powdered sugar
• Syrup
• Fresh berries
• Cream cheese

Instructions

1. Prepare the Pumpkin Crepe Batter: In a large bowl, lightly beat 2 eggs. Whisk in 3/4 cup pure pumpkin puree, 1 cup milk, 3/4 cup water, and 2 tablespoons melted butter until combined. Add 2 cups flour, 1/2 cup packed brown sugar, 1/2 teaspoon salt, 1 1/2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger, whisking until the batter is smooth and uniform.
2. Heat the Cooking Surface: Place a lightly greased griddle or nonstick skillet over medium-high heat and allow it to warm up fully to ensure even cooking.
3. Cook the Crepes: Using a 1/4 cup measuring cup, pour the batter onto the heated griddle or skillet. Immediately tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook the crepe for approximately 1 minute or until the bottom is lightly golden.
4. Flip and Finish Cooking: Carefully flip the crepe using a spatula and cook the other side for about 30 seconds until it is cooked through. Remove the crepe and place it on a plate. Repeat this process with the remaining batter.
5. Fill and Fold (Optional): To make Nutella-filled crepes, spread Nutella over half of a cooked crepe. Fold the crepe in half, then spread Nutella over the top half and fold it in half again to create a neat triangular shape. Serve immediately with your choice of garnish such as powdered sugar, syrup, fresh berries, or cream cheese.

Notes

• For thinner crepes, add a little more water or milk to the batter to reach your desired consistency.
• Make sure the pan is hot enough before pouring batter to prevent sticking and tearing.
• Use a nonstick skillet or griddle for best results and easy flipping.
• These crepes can be stored in the refrigerator for up to 2 days; reheat gently in a skillet before serving.
• Feel free to customize fillings according to your taste preferences.

Keywords: pumpkin crepes, fall recipes, pumpkin breakfast, crepe recipe, Nutella crepes, autumn treats