Ingredients
Crepes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- ⅛ teaspoon nutmeg
- 1 ½ cups whole milk
- ½ cup pumpkin puree
- 3 large eggs
- 3 tablespoons unsalted butter, melted, plus more for pan
- 1 teaspoon vanilla extract
Maple Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup confectioners’ sugar
- 3 tablespoons maple syrup
- 1 cup heavy cream
Instructions
- Prepare crepe batter: Combine all crepe ingredients—flour, sugar, salt, cinnamon, ginger, nutmeg, milk, pumpkin puree, eggs, melted butter, and vanilla extract—in a blender. Blend until the mixture is smooth. Let the batter rest for at least 30 minutes at room temperature to hydrate the flour and improve texture. For best results, prepare the batter a day ahead and refrigerate overnight, bringing it to room temperature before cooking.
- Cook the crepes: Heat a 7- or 8-inch nonstick skillet or crepe pan over medium heat. Lightly butter the pan. Pour about ¼ cup of batter into the pan and quickly tilt and swirl to evenly coat the bottom. Cook for 1 to 1½ minutes until the bottom is golden and edges begin to lift from the pan. Gently pull the edges with your fingers or spatula to loosen, then flip and cook the other side for about one minute. Transfer the cooked crepe to a plate.
- Continue cooking: Repeat the process with the remaining batter, adding a little butter to the pan between crepes to prevent sticking. Adjust batter quantity per crepe depending on pan size and desired crepe thickness.
- Make maple cream cheese filling: In a stand mixer bowl or large mixing bowl, beat softened cream cheese, confectioners’ sugar, and maple syrup until smooth and creamy. Set aside the mixture.
- Whip the cream: Using the cleaned stand mixer bowl or another large bowl, whip heavy cream until stiff peaks form.
- Combine filling components: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling. Chill in the refrigerator until ready to use.
- Assemble the crepes: Spread a generous amount of maple cream cheese filling onto each crepe and fold or roll as desired. Serve immediately for a fresh, creamy bite or keep chilled until serving.
Notes
- Resting the batter improves crepe texture by allowing the flour to fully absorb liquids.
- Crepes can be made a day ahead and refrigerated; reheat gently before filling.
- Use a nonstick skillet or crepe pan for best results and even cooking.
- Adjust spice levels by increasing or reducing cinnamon, ginger, and nutmeg according to taste.
- The maple cream cheese filling can be substituted with your favorite spreads like Nutella or fruit preserves for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American, Eclectic
