Craving the warm flavors of pumpkin pie without the guilt? These healthy Pumpkin Spiced Crepes, scented with cinnamon and pumpkin pie spice and filled with pumpkin butter, deliver a cozy autumn breakfast or dessert that’s light, satisfying, and easy to make.
Pumpkin Spiced Crepes
Serve these delicate crepes with a hot pumpkin spiced latte for an ideal fall morning treat. Crepes are wonderfully versatile — perfect for breakfast, brunch, or dessert — and they come together quickly with minimal fuss. If you enjoy pumpkin flavors, try them with pumpkin butter as a filling for a concentrated, sweet autumn taste.
Why You’ll Love This Pumpkin Spiced Crepes Recipe
Crepes are a family favorite I learned to make growing up. They’re thin, quick to cook, and endlessly adaptable. When the air turns cool, nothing beats a crepe filled with pumpkin butter — the warming spices and pumpkin flavor make every bite feel like a seasonal treat.
Quick and simple: Blending the batter makes preparation almost effortless, and crepes cook in a minute or two each.
Make ahead: The batter keeps in the refrigerator for several days, so you can prepare crepes throughout the week.
Dietary flexibility: This recipe is naturally vegetarian and can be made gluten-free by using a GF flour, or dairy-free by substituting plant milk.
If you try the recipe, consider sharing photos on social media and tagging the recipe source so others can find it and enjoy it too.
Pumpkin Spiced Crepes Ingredients
Pumpkin butter is the star of the filling, bringing pumpkin puree, brown sugar, apple cider, vanilla, cinnamon, and pumpkin pie spice into a simple spread. Use the exact measurements below for reliable results.
- Milk: 1 1/2 cups fat-free milk (substitute plant-based milk for dairy-free).
- Eggs: 1 whole egg plus 2 large egg whites to keep the crepes light.
- Oil: 1 teaspoon avocado or coconut oil.
- Vanilla: 1 teaspoon vanilla extract for warmth and depth.
- Flour: 1 cup white whole wheat flour (all-purpose flour also works).
- Spices: 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice for that unmistakable fall flavor.
- Cooking spray: Butter-flavored spray or a thin coating of oil/butter for the pan.
- Filling: 1 1/2 cups pumpkin butter (about 2 tablespoons warmed in each crepe).
- Optional garnish: Fat-free whipped topping and powdered sugar, or a dusting of extra pumpkin pie spice or cinnamon.
How to Make Pumpkin Spiced Crepes with Pumpkin Butter
These crepes are blended and cooked on the stovetop. The first crepe may take a little practice to perfect, but the batter and method are straightforward. Follow the steps below for the best results.
- Blend the batter: In a blender, combine the flour, milk, cinnamon, pumpkin pie spice, eggs, oil, and vanilla. Blend until completely smooth.
- Heat the pan: Warm a large nonstick skillet over medium-low heat. Test the temperature by flicking a drop of water into the pan — if it sizzles, it’s ready.
- Cook the crepes: Lightly coat the pan with butter-flavored spray or a thin brush of oil. Pour 1/4 cup of batter into the center of the pan and quickly swirl to spread the batter into a thin, even circle. Cook 1 to 2 minutes, until the bottom is a light golden brown. Flip and cook another 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining batter.
- Assemble: Warm the pumpkin butter slightly if desired. Spoon about 2 tablespoons of pumpkin butter into the center of each crepe, fold the edges over the filling, roll or fold into a neat package, and place seam-side down.
- Serve: Finish with a light dusting of powdered sugar and a pinch of pumpkin pie spice or cinnamon, and serve warm.
Variations
- Gluten-free: Use a 1-to-1 gluten-free baking flour and add 2 tablespoons extra milk if the batter seems thick.
- Dairy-free: Swap in almond, oat, or soy milk for a dairy-free version.
- Lower fat: Use additional egg whites in place of a whole egg.
- DIY pumpkin pie spice: If you don’t have premade spice, mix cinnamon, ginger, nutmeg, cloves, and allspice to taste.
- Dessert twists: Top with frozen yogurt or vanilla ice cream instead of whipped topping and powdered sugar.
- Apple filling: Try baked cinnamon apples as an alternative fall filling to pumpkin butter.
Storage
- Batter: Store blended batter in the refrigerator for up to 4 days; stir before using.
- Cooked crepes: Refrigerate leftover crepes in an airtight container for up to 5 days.
- Reheating: Warm a stack briefly in the microwave or in a skillet, then fill and roll as desired.
FAQ
Practice and the right technique make the difference. Use a good nonstick pan (an 8-inch skillet with a 6-inch bottom works well), make sure the pan is hot before you pour batter, and lightly grease the pan between crepes to prevent sticking.
They share similar ingredients, but crepe batter contains no rising agents like baking powder or baking soda. Crepes are much thinner and less fluffy than pancakes.
Recipe Summary
- Yield: 12 crepes with filling
- Serving size: 1 crepe with filling
- Calories per serving: Approximately 107 kcal
- Nutrition highlights: About 3.8 g protein, 23.5 g carbs, 1.1 g fat, 1.7 g fiber