Ingredients

1 cup all-purpose flour

2 Tbsp granulated sugar

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp ginger

1/8 tsp nutmeg

1 1/2 cups whole milk

1/2 cup pumpkin puree

3 large eggs

3 Tbsp unsalted butter, melted (plus more for pan)

1 tsp vanilla extract

8 oz cream cheese, softened

1/2 cup confectioners’ sugar

3 Tbsp maple syrup

1 cup heavy cream

Instructions

Step 1: Combine all crepe batter ingredients — flour, sugar, salt, cinnamon, ginger, nutmeg, milk, pumpkin puree, eggs, melted butter, and vanilla extract — in a blender. Blend until smooth. Let the batter rest for at least 30 minutes to allow the flour to hydrate for better texture. You may also prepare the batter the day before and refrigerate it overnight; if so, bring to room temperature for 30 minutes prior to cooking.

Step 2: Heat a 7- or 8-inch nonstick skillet or crepe pan over medium heat. Lightly coat the pan with butter. Pour about 1/4 cup of batter in and quickly tilt and swirl the pan to spread the batter evenly into a thin layer. Cook for 1 to 1 1/2 minutes until the crepe’s bottom is golden and edges lift from the pan.

Step 3: Gently lift the edges with fingers or a spatula and flip the crepe to cook the other side for approximately 1 minute more. Remove the crepe to a plate.

Step 4: Repeat the process with remaining batter, adding a bit of butter to the pan between each crepe to prevent sticking.

Step 5: In a stand mixer bowl or a large bowl with a hand mixer, beat the softened cream cheese, confectioners’ sugar, and maple syrup together until smooth and creamy.

Step 6: If using a stand mixer, transfer the cream cheese mixture to another bowl. In the empty mixer bowl, beat the heavy cream until stiff peaks form. If using a hand mixer, whip the heavy cream separately in another large bowl.

Step 7: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth. Chill the filling in the refrigerator until ready to use.

Step 8: Spread a generous amount of the maple cream cheese filling on each crepe, fold over, and serve immediately or keep chilled until serving.

Tips & Variations

Resting the batter improves texture and prevents tearing while cooking the crepes.

For a dairy-free option, substitute milk with almond or oat milk and use dairy-free cream cheese and whipped topping.

Add a sprinkle of toasted pecans or a drizzle of extra maple syrup when serving for added texture and sweetness.

Use canned pumpkin puree labeled “100% pumpkin” for best flavor and consistency.

Storage

Store assembled crepes in an airtight container in the refrigerator for up to 2 days. If storing separately, keep crepes wrapped in plastic wrap and filling refrigerated in a sealed container. Reheat crepes gently in a warm skillet or microwave for a few seconds before assembling if stored separately.

FAQs

Can I make the crepe batter ahead of time?

Yes, you can prepare the batter the day before and keep it refrigerated overnight. Just bring it to room temperature for about 30 minutes before cooking to ensure smooth crepes.

How do I prevent crepes from sticking to the pan?

Make sure to use a well-seasoned nonstick skillet or crepe pan and lightly butter the pan before cooking each crepe. Cooking over medium heat helps cook the crepes evenly without burning or sticking.