These easy pumpkin crepes are soft, golden, and filled with the best fall flavors. The pumpkin puree in the batter makes them an easy seasonal twist on classic crepes, perfect for breakfast, brunch or a fall dessert.
When I have leftover canned pumpkin puree, I love making these pumpkin crepes for a fall weekend breakfast. The recipe requires only about 250 grams of pumpkin, which is slightly less than half a can, making it perfect if you have extras on hand. You can also use homemade pumpkin puree, which is easy to make and tastes even better than canned.
About my pumpkin crepes recipe
I have always loved incorporating seasonal or regional flavors into the classic European dishes I grew up eating. Crepes are one of them, and they are so fun to make. I already shared my favorite recipes for classic crepes, and Nutella and banana crepes. From my recent crepe creations, I have this beautiful red velvet crepe cake recipe ( it is easier to make than it looks).
Now, it's time to make them with pumpkin. My goal was to adjust the dry and wet ingredients so I could add pumpkin puree straight to the batter, similar to how I have incorporated fresh apples into my apple crepes. It took me a few tries, but once I got it right, the results were amazing - slightly sweet, soft, golden thin pancakes that fold beautifully, hold their shape, and taste like fall in every bite. They are perfect for breakfast, brunch, a snack, or a dessert.
Nataliia
Ingredients
This is the overview of the ingredients you will need to make pumpkin crepes.
- Pumpkin puree: You can use canned pumpkin puree or a homemade one. You will need approximately ½ of a can.
- Milk: I used whole milk. You can easily use low-fat or any plant-based alternatives.
- Eggs: You will need 2 large eggs, preferably room temperature.
- Oil: vegetable or olive oil works great. You can also use melted butter instead.
- Flour: I used all-purpose flour.
- Cane sugar: I used granulated cane sugar. You can also use coconut sugar.
- Baking powder: I rarely add baking powder to the crepes, but this recipe benefits from it, and makes the texture just right.
- Salt: Just a little bit of salt to balance the taste.
- Spices: I used cinnamon and nutmeg to match the fall flavors.
- Vanilla extract: for taste. You can skip it if you want.
How to make crepes with pumpkin puree
- In a large bowl, whisk eggs, sugar, oil, salt, and spices.
- Whisk in pumpkin puree.
- Add all the flour into the bowl.
- Whisk well until no lumps remain.
- Gradually, pour the warm milk until you have a thin crepe batter.
- Let the batter rest for 10 minutes.
- Cook crepes on a slightly greased pan, 1 minute per side over medium heat.
- Stack cooked crepes on a plate.
Recipe tips
- Use room temperature or slightly warm ingredients for making crepes. I like to warm up the milk for a bout 30-40 seconds in the microwave.
- Depending on the pumpkin puree (canned or homemade), you may need to add more or less milk. 300-400 ml is usually the amount I use.
- The thinner the batter, the thinner the crepes are gonna be.
- It is important to let the batter rest for 10-15 minutes before cooking the crepes. Prepared batter can last in the fridge for up to 24 hours.
- It is recommended to use the special crepe spatula for flipping the crepes. A regular spatula can tear them. I like to flip them carefully with my hands, by loosening up the edges first with a spatula. If you have confidence, you can flip them mid-air.
Serving ideas
As breakfast or brunch: with honey or maple syrup. You can also serve them with Greek yogurt, fresh seasonal fruit, and nuts. If you like nut butters, you can spread the crepes with peanut or almond butter and add some sliced banana.
As a fall dessert: Top pumpkin crepes with whipped cream and caramel sauce. Roll them with some cream cheese frosting or serve them with vanilla or pumpkin ice-cream and a drizzle of chocolate sauce.
If you made these pumpkin crepes, I would love to see them! Do not forget to leave a review below and tag me on Instagram or Facebook.
📖 Recipe
Easy Pumpkin Crepes
Equipment
- 1 large bowl
- 1 Whisk
- 1 ladle
- 1 8-10 inch non-stick pan or crepe pan
- 1 wooden or plastic thin spatula
Ingredients
- 2 large eggs
- 3 tablespoons vegetable oil or melted butter, plus more for the pan
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 250 grams (1 cup) pumpkin puree
- 150 grams (1¼ cups) all-purpose flour
- 300 ml (1¼ cups) warm milk
Instructions
- In a large bowl, whisk eggs, oil, sugar, cinnamon, nutmeg, and salt. Add pumpkin puree and whisk again.
- Add the flour and whisk well until there is no lumps. Slowly pour in half of the milk, whisking constantly. Add the remaining milk and whisk until you have thin, pourable batter. If the batter is too thick, add about ¼ cup more milk. Let the batter rest for about 10 minutes.
- Brush the non-stick skillet with a thin layer or oil or butter. Heat it well over medium heat. Scoop about half a ladle of batter and pour it into the pan. Lift and tilt the pan as you pour, swirling the batter to form a thin circle. Cook it over medium heat for 1 minutes or until the edges slightly brown and are easy to lift. Flip the crepe with a thin crepes spatula, carefully (hot!) using hands if needed and cook it on other side for 1 more minute. You can also flip it mid-air.
- Repeat with the rest of the batter, stacking cooked crepes on a plate. This recipe makes about 8-10 8-inch crepes.
Paula M says
You put warm up milk 30-40 minutes in the microwave. I certainly hope you meant seconds!
Nataliia says
Ha-ha, thank you for letting me know, I have corrected it. It is for sure seconds not minutes.