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

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
WW Points Plus: 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! 🙂