Pumpkin Crepes with Cheesecake Filling
These Pumpkin Crepes with Cheesecake Filling are a delightful fall-inspired breakfast or dessert. The crepes are flavored with pumpkin and filled with a rich cream cheese filling, then topped with caramel sauce and nuts for added texture and sweetness. This recipe is a great way to enjoy classic fall flavors with a fun, elegant twist.
Servings 10 servings
Calories 361kcal
Equipment
Ingredients
Crepes
- 1 ½ cups milk
- 1 cup flour
- 1 egg
- 1 tsp vegetable oil
- ¼ tsp baking powder
- 2 tsp vanilla
- 1 ½ tsp pumpkin pie spice
- ½ cup pumpkin puree
- ¼ cup water
For the filling
- 12 oz cream cheese softened
- ¾ cup powdered sugar
- ¼ heaping tsp ground cinnamon
- 1 ½ cups heavy whipping cream whipped
Optional toppings
- caramel sauce I used Smucker's salted caramel sauce
- pecans or walnuts, chopped
Instructions
- In a blender, add the crepe ingredients and blend until smooth.
- In a small. non-stick skillet, add 1 tsp. butter. Pour 1/4 batter into the center of skillet. Lift and tilt pan until batter evenly coats the bottom of the pan.
- Cook for about 60 seconds until top appears dry; flip and cook other side for 30 seconds. Remove to a plate. Repeat with remaining batter, adding butter to skillet as needed. Stack crepes with waxed paper or parchment paper in between.
- For filling, in a small bowl, beat the cream cheese, powdered sugar, and cinnamon together. Fold in the whipped cream. Spoon or pipe the filling down the center of each crepe and roll up. Drizzle crepes with caramel sauce and sprinkle with chopped nuts if desired. Makes 10 crepes.
Nutrition
Serving: 1 serving | Calories: 361kcal | Carbohydrates: 24g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 149mg | Potassium: 182mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2972IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg