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Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes

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Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes

Happy Friday!

Remember this post from Wednesday where I was talking about eating all healthily and stuff?

Well, it didn’t take long for me to go right back to the sweets! I made these yesterday and, seriously they were amazing. My daughter didn’t want to eat her dinner because I made the mistake of giving her a try before we sat down to eat. Bad Mommy! I never learn…

Anyways, this is my Mom’s crepe recipe that I tweaked, changing a few increments and adding in vanilla and cinnamon. I meant them to be more of a dessert crepe, but I’m having the leftovers for breakfast today because I can.

I’m such a rebel.

Ever made crepes before? They sound so fancy and french, don’t they? Well, truth be told, crepes are made with the bare bone basics: flour, milk, eggs, salt, sugar, butter. Things we all have all the time. So what makes them special?

I think lots of people are intimidated by making their own crepes so much so that they shy away from them and/or only make them on rare, special occasions, like Christmas. The cooking portion takes some time, but it’s not difficult in the least and the batter is a breeze. All you need is a good pan and the ability to rotate your wrist. I promise it’s all in the wrist.

crepes

Side note: the more people I meet, the more I realize how lucky I had it. Growing up, my Mom stayed home, raised 6 kids, did all the household chores, and cooked dinner {from scratch!} every night including soup & crepes once a week!

That’s right.

Crepes were on the weekly rotation!

Us Ernhofer’s are lucky folk. And my Momma is the bomb incase you were wondering.

Once I got to college, roommates were shocked when I whipped up a batch of these puppies.

You made CREPES? Really?

Yes. I made crepes. Yes. They are delicious. No. It’s not that hard.

One of my best friends left for part of a semester to study abroad. Once she came back I was informed that my crepes were better than the ones she had in France. I thought she was on crack, but she assured me she was not. SO, pull up a chair and learn from the crepe master. {HA! Ya right…}

I’m not a master, but I do know a thing or two.

You can read the recipe for ALL of the tips and tricks, but the most important thing you need to know about making crepes is in the technique of actually making them. I rotate the hot pan while I pour the batter into it. A simultaneous action, if you will. It takes a little practice, but after a few times of trying you’ll get it down, no problem.

I think that’s the only thing you need to know.

Oh, one more thing: these are life changing, amazing, and a rootin’ darn-tootin’ tasty treat.

Have a great crepe filled weekend!

Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes

Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes
yield: 4 servings
Ingredients:

ingredients

for the crepes-
1 1/8 cups milk
2 eggs
2 tablespoons melted butter or canola oil
1/2 teaspoon vanilla extract
1 cup all purpose flour
pinch salt
2 tablespoons sugar
1/8 teaspoon cinnamon
oil for frying

for the pumpkin cream cheese-
8 oz. cream cheese, at room temperature
2/3 cup pumpkin puree
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice {or more if you like things spicy}
walnuts, for garnish {optional}

Directions:

Pour all ingredients for Crepes into a large bowl or blender.

dry ingredients

Whisk until all ingredients are incorporated. {A few small lumps are ok!} Cover with plastic wrap and refrigerate at least an hour.

crepe batter

For the Pumpkin Cream Cheese Topping, place all ingredients into a food processor and mix until smooth and evenly combined. Refrigerate until ready to use.

cooking crepes

To fry crepes, heat up a skillet that holds heat well that you can hold comfortably with one hand. Pour in about 1/2 teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}. Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes.

Fold cooked crepes into fourths and top with a dollop of pumpkin cream cheese mixture. Sprinkle walnuts overtop and serve.

Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes

Adding cinnamon and vanilla to the batter makes these crepes a perfect base for the delicious pumpkin cream cheese filling.

servings 4 servings
Prep Time 10 mins
Cook Time 5 mins
Total Time 1 hr 15 mins

Ingredients

for the crepes-

  • 1 1/8 cups milk
  • 2 eggs
  • 2 tablespoons melted butter or canola oil
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • pinch salt
  • 2 tablespoons sugar
  • 1/8 teaspoon cinnamon
  • oil for frying

for the pumpkin cream cheese-

  • 8 oz cream cheese at room temperature
  • 2/3 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice or more if you like things spicy
  • walnuts for garnish, optional

Instructions

  • Pour all ingredients for Crepes into a large bowl or blender.
  • Whisk until all ingredients are incorporated. {A few small lumps are ok!} Cover with plastic wrap and refrigerate at least an hour.
  • For the Pumpkin Cream Cheese Topping, place all ingredients into a food processor and mix until smooth and evenly combined. Refrigerate until ready to use.
  • To fry crepes, heat up a skillet that holds heat well that you can hold comfortably with one hand. Pour in about 1/2 teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}.
  • Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, youโ€™ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes.
  • Fold cooked crepes into fourths and top with a dollop of pumpkin cream cheese mixture. Sprinkle walnuts overtop and serve.

Nutrition

Calories: 569kcal | Carbohydrates: 64g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 166mg | Sodium: 296mg | Potassium: 317mg | Fiber: 2g | Sugar: 38g | Vitamin A: 7521IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: vanilla crepes
Polaroid photo of granola bars

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49 Responses
  1. Amy D. from Chicago

    I got mentioned in your post! I’m flattered . . . and yes, it is true. You make the very best crepes. In fact, I wish you were here right now to make me some. ๐Ÿ™‚

  2. April

    Thanks for “debunking” the crepe for me (and many others, I’m sure!). I was always afraid I would end up with a floppy mess of dough. ๐Ÿ˜›

    Love the blog, you have a great teaching style! ๐Ÿ™‚

  3. Paula

    I’ve never made crepes. Yours are beautiful and so nice that your best friend commented here! Great recipe for this time of year.

  4. Living the Good Life

    Crepes are delicious, I normally just top them with a little bit of lemon juice, zest and a sprinkle of sugar.
    Just when I think I’ve seen all the pumpkin recipes there are to see…. you amaze us once again ๐Ÿ™‚ This would be the perfect fall Sunday morning breakfast.

  5. Jessica

    These sound amazing Lauren! My mom used to make us crepes growing up but we only ever added things like banana, strawberries, and nutella! Never pumpkin! YUM!

    1. Lauren

      My Mom never did pumpkin either…but she did do this lemon ricotta filling that was amazing. She was the one who started my lemon addiction!

  6. Deborah

    My mom was a stay at home mom that made every meal, too – but never crepes!! You were definitely spoiled! ๐Ÿ™‚ These look absolutely fantastic. The flavors sound wonderful.

  7. Jolene (www.everydayfoodie.ca)

    I absolutely LOVE crepes and just got a crepe pan this past summer that I have only used once. I am definitely going to be making these. Just showed the hubby the picture, and he died a little.

    1. Lauren

      I’ve never had a crepe pan before. I don’t know that I’d know what to do with it because I’ve always used a regular skillet!

      1. Lynn Benner

        Thank you Lauren! I showed this to my โ€œpumpkin is only for fallโ€ friend. Many a disagreement has had pumpkin as the topic Hehehe, ๐Ÿ˜Š

  8. Honey @ Honey, What's Cooking

    this looks amazing… i’m so feeling pumpkin this season. btw.. did you mean … Cinnamon Vanilla Crepes topped with Pumpkin Cream Cheese, I think you accidentally swapped. ๐Ÿ™‚

  9. Megan H

    I took French in high school and around Christmas time we’d have a big feast with everyone bringing a different dish. I brought crepes and had a lot of fun making them…

    The Spanish class would have a big feast as well and we’d go in between rooms enjoying all the food…great memories!

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  11. Allison

    the crepes never developed golden spots… any idea why? also, does pumpkin puree come in a can? I used Libby canned pumpkin and my cream cheese mixture looks a whole lot more orange than yours.

    1. Lauren

      Maybe you didn’t leave them in the pan long enough? Or the temperature wasn’t hot enough? Not sure… And the canned pumpkin is also known as pumpkin puree. Same thing!

  12. angela

    Old post but I may make this today. Love your lemon french toast. I even used that filling for crepes. I love crepes!

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