Pumpkin Cream Cheese Crepes
Prep time
Cook time
Total time
Serves: 8 crepes
Crepe batter
  • 1 cup flour
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1⅓ cups milk (I used unsweetened So Delicious Coconut Milk)
  • ⅓ cup pumpkin puree
  • 2 eggs
  • 1 tablespoon honey
Cream Cheese Filling
  • 8 ounces light cream cheese, softened
  • ½ cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • ¼ cup honey
Optional toppings
  • maple syrup
  • chopped pecans
  1. To a blender, add the flour, salt, cinnamon, milk, eggs, and honey. Blend until smooth and free of lumps. Set the batter aside and make the cream cheese filling.
  2. Combine all filling ingredients in a bowl. Stir until combined. Set aside.
  3. Heat a large nonstick pan over medium heat. Spray with cooking spray.
  4. Once heated, pour ⅓ cup of the batter into the middle of the pan. Immediately tilt the pan from side-to-side so the batter forms an even layer at the base of the pan.
  5. Cook for about 2 minutes and then carefully flip the crepe using your fingers, a spatula, or both. Cook the crepe for another minute and then gently shake it loose from the skillet and empty onto a plate. Repeat this step for the remaining batter.
  6. Spread 2-3 tablespoons of cream cheese filling on each crepe. Fold the crepe in half twice. Drizzle with maple syrup and sprinkle with chopped pecans if desired.
It’ll take a couple tries to get the cooking process down pat so don’t be discouraged if your crepes are tearing at first. The first 2-3 crepes are always duds.

Serving size: 1 crepe
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 230 Fat: 11.8g Carb: 26.8g Fiber: 1.6g Protein: 5.7g Sugar 12.1g Sodium: 205mg
Recipe by Destination Delish at https://www.destinationdelish.com/pumpkin-cream-cheese-crepes/