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

Prepare Crepe Batter: In a blender, combine the flour, sugar, salt, cinnamon, ginger, nutmeg, milk, pumpkin puree, eggs, melted butter, and vanilla extract. Blend until the mixture is smooth. Let the batter rest for at least 30 minutes to allow the flour to hydrate. For best results, you can prepare the batter the day before, refrigerate it overnight, and bring it to room temperature for 30 minutes before cooking.

Heat Pan and Cook Crepes: Warm 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 into the pan, quickly tilting and swirling to spread it into a thin, even layer. Cook for 1 to 1 1/2 minutes, until the bottom is golden and the edges begin to lift.

Flip the Crepe: Carefully lift the edges with fingers or a spatula and flip the crepe. Cook the other side for about 1 minute until set and lightly browned. Transfer the crepe to a plate.

Cook Remaining Crepes: Repeat the process with the remaining batter, adding a small amount of butter to the pan between crepes to prevent sticking.

Make Maple Cream Cheese Filling: In a large bowl or stand mixer, beat the softened cream cheese, confectioners’ sugar, and maple syrup together until smooth and creamy.

Whip Heavy Cream: 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 a separate bowl.

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.

Assemble Crepes: Spread a generous amount of the maple cream cheese filling on each crepe, fold over, and serve immediately. Alternatively, keep them chilled until serving.

Tips & Variations

For a thinner batter, add a little more milk, a tablespoon at a time, until you reach your preferred consistency.

Use canned pumpkin puree during autumn for the best flavor or substitute with homemade pumpkin puree if available.

Add chopped toasted pecans or walnuts to the filling for extra texture and flavor.

If you prefer a dairy-free version, substitute cream cheese and heavy cream with coconut-based alternatives and use a non-dairy milk.

Storage

Store cooked crepes and maple cream cheese filling separately in airtight containers in the refrigerator for up to 3 days. Assemble crepes just before serving for the best texture. Leftover assembled crepes can be refrigerated for up to 24 hours. Reheat gently in a warm oven or microwave briefly to avoid sogginess.

FAQs

Can I freeze these pumpkin crepes?

Yes, you can freeze cooked crepes without filling. Stack them with parchment paper between each crepe and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before assembling and serving.

Can I make the filling ahead of time?

Absolutely. The maple cream cheese filling can be made up to 2 days in advance. Keep it refrigerated and give it a gentle stir before spreading on the crepes.