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Pumpkin Crepes with Cheesecake Filling

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 to 20 crepes depending on the size
Author Janssen Bradshaw

Ingredients

Filling:

  • 1 1/2 cups whipping cream
  • 2/3 cup granulated sugar
  • 2 8- oz packages cream cheese softened
  • 1 Tablespoons lemon juice
  • 2 teaspoons vanilla

Crepe Batter:

  • 3 eggs
  • 1 cup milk
  • 2 teaspoons vanilla
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 3 tablespoons pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Maple syrup, for serving (optional)

Instructions

  1. In a stand mixer or with a hand beater, beat whipping cream and sugar together until soft peaks form. Add cream cheese, lemon juice, and vanilla, and mix until smooth and well-combined. Place in fridge until ready to use.
  2. Put all crepe batter ingredients in a blender and blend until smooth.
  3. Cook with a crepe maker using manufacturer directions, or, heat a large frying pan over medium-high heat and spray with non-stick spray. Pour about 1/4 cup of batter into the center of the pan and rotate pan, using the handle, until the batter covers the entire bottom of the pan. Cook for about 2 minutes, until the edges are dry, then carefully flip and cook the other side for another 30 seconds until it's completely cooked through.
  4. Place about 1/4 cup of filling in the middle of each crepe and roll up. Drizzle with maple syrup, if desired, and eat immediately.

Recipe Notes

(adapted from Somewhat Simple)