Pumpkin Spiced Crepes with Pumpkin Butter

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The taste of pumpkin pie for breakfast without the guilt? Every bite of these low fat crepes seasoned with cinnamon and pumpkin spice, topped with pumpkin butter will fill your palate with the taste of Autumn.

The taste of pumpkin pie for breakfast without the guilt? Every bite of these low fat crepes seasoned with cinnamon and pumpkin spice, topped with pumpkin butter will fill your palate with the taste of Autumn. Pumpkin Spiced Crepes

Enjoy with a hot Pumpkin Latte. Other fabulous fall inspired pancake recipes are Pumpkin Spice Pancakes, Whole Wheat Pumpkin Pecan Recipes, and Chocolate Chip Banana Pancakes.

Crepes can be eaten for breakfast or dessert, and they are easy to make. Put all the ingredients in the blender to make the batter, then cook each crepe in a 6-inch non stick pan on low heat. For those of you on Weight Watcher points, these are only 3 points plus each!

The taste of pumpkin pie for breakfast without the guilt? Every bite of these low fat crepes seasoned with cinnamon and pumpkin spice, topped with pumpkin butter will fill your palate with the taste of Autumn. 
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Pumpkin Spiced Crepes with Pumpkin Butter

4
4
4
SP
107.1 Cals 3.8 Protein 23.5 Carbs 1.1 Fats
Yield: 12 servings
COURSE: Breakfast, Brunch, Dessert
CUISINE: American
The taste of pumpkin pie for breakfast without the guilt? Every bite of these low fat crepes seasoned with cinnamon and pumpkin spice, topped with pumpkin butter will fill your palate with the taste of Autumn.

Ingredients

  • 1 1/2 cups fat free milk
  • 2 large egg whites
  • 1 whole egg
  • 1 tsp oil
  • 1 tsp vanilla
  • 1 cup white whole wheat flour, all purpose works fine
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • butter flavored spray
  • 1 1/2 cups pumpkin butter, 2 tbsp in each crepe, warmed
  • fat free whipped topping, optional
  • powdered sugar, optional

Instructions

  • Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender.
  • Heat a large nonstick pan on medium-low flame.
  • When hot, spray with buttered flavored spray to coat bottom of pan.
  • Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
  • Cook for 1 to 2 minutes or until bottom of crepe is light golden brown.
  • Flip; cook 30 seconds to 1 minute or until light golden brown.
  • Repeat with remaining buttered flavored spray and crepe mixture.
  • To serve, spoon 2 tbsp pumpkin butter into center of each crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down.
  • Sprinkle lightly with powdered sugar and a little more pumpkin spice or cinnamon.
  • Serve warm.

Notes

Makes 3 cups. Batter can be refrigerated for up to 2 days.

Nutrition

Serving: 1crepe with filling, Calories: 107.1kcal, Carbohydrates: 23.5g, Protein: 3.8g, Fat: 1.1g, Saturated Fat: 0.2g, Cholesterol: 18.3mg, Sodium: 33.4mg, Fiber: 1.7g, Sugar: 0.1g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 3
Keywords: pumpkin breakfast, pumpkin breakfast recipes, pumpkin crepe filling, pumpkin crepes, Pumpkin Spiced Crepes with Pumpkin Butter

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33 comments

  1. Pingback: Do You Love Pumpkin?

  2. I wonder if you could make the pumpkin crepes lower carb using cream cheese as in the cream cheese pancakes. That would be awesome.

  3. I can't wait to make these. Any flipping tips though? I somehow always manage to botch that part up.

  4. Is the butter flavored cooking spray absolutely necessary? I have a regular cooking spray.

  5. These would be delicious with a caramelized banana filling…umm yum!

  6. Can these be assembled befofe dinner then served after or do you think it will get soggy? Would it be better to make the crepes before dinner and assemble right before serving?

  7. Question: How many WW Points+ are the crepes alone? I would love to get creative with this recipe. I just passed my 100# loss at WW – your site is making my journey so pleasant…thanks!
    Peg

  8. Do u think i can make them gluten free and dairy free? I would use almond milk instead. All of your recipes have been delicious! Im allergic to soy, dairy, and gluten so i make a few changes, but they all turn out great!

  9. I am making these again this evening. I just stumbled onto your blog and just adore the healthy, flavorful recipes.
    Thank you for sharing your healthy treats. These are one of my son's favorites.
    Love,
    Aimee

  10. I made the pumpkin butter last night and had the pumpkin crepes with the pumpkin latte this AM….DELICIOUS!! I am eating better now then I did off of WW….thank you!

  11. WOW, I just made these this morning and I must say THUMBS UP… 🙂 they are so delicious, and i made the pumpkin butter as well with fresh pumpkin… 🙂 I am enjoying all your recipes! thank you! 🙂

  12. I made these last night for dessert and everyone loved them from 5 years up to 54 years old! Like healthy pumpkin pies! I made the crepes and pumpkin butter ahead of time and just heated them in the microwave to serve. Delicious! Sue

  13. These look absolutely delicious! What a great fall treat for breakfast. The picture looks like something good enough to come from a restaurant. Wow. 🙂

  14. These are AMAZING!!! Yum yum and yum!! They are going to keep me from diving into some pumpkin pie because these taste JUST like it and maybe even *better*!! Thank you thank you thank you!!

  15. I'm sure the crepes would be delicious stuffed with baked apples and cinnamon!!

    Happy you all enjoyed them!!

  16. Wow-those look incredible. I haven't had much pumpkin this year but absolutely love it, and all your pumpkin recipes are getting me so excited for more in my life!

  17. I'm going to try stuffing the crepes with granny smith baked apples and cinnamon. Thanks for posting!!

  18. I made these this morning and I give them a huge YUM!!! I did the Pumpkin Butter last night and the crepes today and it was so easy!!! Thanks for sharing this yummy treat!!! 🙂

  19. omg..i love all of your pumpkin recipes..gonna go buy some pumpkin now…YUMMM

  20. Pumpkin season is here, and yes, a festival in my mouth too!! I should mention, the batter can be refrigerated for up to 3 days if you don't use it all the first day. It takes less than 5 minutes the next day to whip up some crepes for the kids. My daughter fills hers with jelly!

  21. Metabolism is different in every person so, we should check our body condition regularly. It is important that everything is in moderation.
    Thanks for this share.

  22. Oo I think any day started with these pumpkin crepes is destined to be a great day! 🙂

  23. That looks delish!

  24. Wow! This looks scrumptious and perfectly satisfying for the pumpkin lover in me! Can't wait to give these a try. I really love all your yummy, healthy recipes that enrich my menu. Bravo!

  25. This sounds delicious. I can't believe they are only two points!

  26. Oh,these look tickle my toes delightful!! Now if I could just get the weather around here to turn down the temperature so we can feel like it's fall too! Sending love from Vegas.

    Kisses from the WhipperChicks

  27. I love that these crepes are healthy. I've never attempted to make crepes before (I can barely flip pancakes and definitely can't flip eggs). Sort of intimidating, but yours look delicious!

  28. I have some apple butter that needs to be used – so the crepes recipe is just the thing!

  29. It's pumpkin season!!! Lovely pics… I made 4 recipes in a row last month. Soup, muffin, dessert and salad.. The taste of pumpking is a good match for all courses. Pumpkin spice is just like a festival in mouth!Deliciousssss!!!

  30. YUM!! Love the pumpkin flavor for fall, I just wish it would start cooling down so I could make yummy treats =)