pumpkin pie crepes

Pumpkin Pie Crepes

Have you ever noticed that the line between breakfast foods and dessert foods can be a little fuzzy sometimes?  I, for one, am totally okay with that.  Why not start the day with a sweet treat once in a while..

These pumpkin pie crepes are a great way to get your pumpkin pie fix without actually baking a whole pie.  I topped mine with graham cracker crumbs to get that crunchy sweet pie crust thing happening.  Another great option to try would be classic maple syrup, caramel sauce or even melted chocolate – yumm!

pumpkin pie crepes

pumpkin pie crepes

I don’t have much else to say about these delectable pumpkin crepes. I think I’ll just let the photos speak for themselves.

pumpkin pie crepes

pumpkin pie crepes

pumpkin pie crepes

Pumpkin Pie Crepes

Serves 4 crepes
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes

Ingredients

  • 1 teaspoon butter

Optional

  • 1 graham cracker sheet (crushed to crumbs)
  • whipped cream

crepes

  • 1 egg
  • 1/2 cup flour
  • 3/4 cups milk
  • 2 teaspoons sugar
  • 1/4 teaspoon salt

pumpkin pie filling

  • 1 cup pumpkin puree
  • 1/3 cup plain greek yogurt
  • 2 teaspoons pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg + 1/4 tsp ginger)
  • 2 tablespoons brown sugar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon vanilla extract

Directions

1. Mix crepe flour, sugar and salt in a bowl. Add egg and milk and mix until just wet. Batter will be thin. Set aside until ready to use, at least 5 minutes.
2. Mix all pumpkin pie filling ingredients and put in fridge until needed.
3. Heat pan over medium heat. Add butter and melt. Add about 1/4th of batter to pan and swirl in pan to distribute. Cook about three minutes until crepe is solid, then flip and cook an additional minute. Repeat with remaining batter.
4. Fill crepes with pumpkin mix and top with graham cracker crumbs and whipped cream if desired.

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