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Pumpkin Crepes with Cinnamon Cream Cheese

A perfect fall dessert with pumpkin flavored crepes and cinnamon flavored cream cheese.

Servings 24 crepes

Ingredients

Pumpkin Crepe Ingredients:

  • 4 large eggs
  • 2 cups milk
  • 1/4 cup butter melted
  • 4 tbsp pumpkin puree I prefer Libby's brand
  • 2 cups flour
  • 4 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pumpkin pie spice

Cinnamon Cream Cheese Ingredients:

  • 8 ounces cream cheese softened
  • 1 14 oz. can sweetened condensed milk
  • 3/4 tsp ground cinnamon

Instructions

Pumpkin Crepe Instructions:

  1. Pour eggs, milk, melted butter, and pumpkin puree in the bottom of a blender.

  2. Add flour, sugar, salt, and pumpkin pie spice.

  3. Blend until batter is very smooth.

  4. Pour batter in a shallow dish. I like to use a pie tin that is just a bit bigger than my crepe maker. Heat your crepe maker and dip the griddle side into the batter and lift out and turn over to cook. Carefully remove crepe from griddle when cooked. *Your crepe maker may work differently than mine. Follow the instructions for your own crepe maker.

  5. I like to fold my crepes in fourths and keep them warm under foil.

Cinnamon Cream Cheese Directions:

  1. In a mixing bowl, combine cream cheese, sweetened condensed milk, and cinnamon until smooth and creamy.

  2. Fill pumpkin crepes with the cinnamon cream cheese filling. Top with whipping cream and/or powdered sugar, if desired and enjoy!!