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Pumpkin Crepes with Maple Cream Cheese Filling Recipe

★★★★★

4.7 from 54 reviews
  • Author: Zoe
  • Total Time: 1 hour
  • Yield: 8 to 10 crepes 1x
  • Diet: Vegetarian

Description

These Pumpkin Crepes with Maple Cream Cheese Filling are a delightful autumn treat, combining spiced pumpkin-infused crepes with a luscious, creamy maple-flavored filling. Perfect for breakfast, brunch, or dessert, they offer a subtle sweetness and rich texture that will impress family and guests alike.

Ingredients

Scale

Crepe Batter

  • 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

Maple Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 3 Tbsp maple syrup
  • 1 cup heavy cream

Instructions

  1. Prepare Crepe Batter: 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.
  2. Heat Pan and Cook Crepes: 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.
  3. Flip the Crepe: 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.
  4. Cook Remaining Crepes: Repeat the process with remaining batter, adding a bit of butter to the pan between each crepe to prevent sticking.
  5. Make Maple Cream Cheese Filling: 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.
  6. Whip Heavy Cream: 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.
  7. Combine Filling: 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.
  8. Assemble Crepes: Spread a generous amount of the maple cream cheese filling on each crepe, fold over, and serve immediately or keep chilled until serving.

Notes

  • Allowing the batter to rest improves texture by hydrating the flour.
  • Use a nonstick pan or a dedicated crepe pan for easier flipping.
  • Butter the pan lightly between crepes to prevent sticking.
  • You can prepare the batter the night before and refrigerate for convenience.
  • Chill the filling well for better consistency when spreading.
  • For a thinner or thicker crepe, adjust batter quantity and cooking time accordingly.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: pumpkin crepes, maple cream cheese filling, autumn dessert, pumpkin recipe, crepe recipe, fall breakfast

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Find it online: https://cookingwithzoe.com/pumpkin-crepes-with-maple-cream-cheese-filling-recipe/