Craving the taste of pumpkin pie without the guilt? Every bite of these healthy Pumpkin Spiced Crepes, infused with cinnamon and pumpkin pie spice and stuffed with pumpkin butter, will fill you with the cozy flavors of autumn.
Pumpkin Spiced Crepes
Pair these delicious pumpkin spiced crepes with a hot Pumpkin Spiced Latte for the perfect fall morning treat. Crepes are a versatile treat, ideal for breakfast and dessert, and surprisingly easy to make. For more fall-inspired pancake recipes, try my Pumpkin Spice Pancakes, Whole Wheat Pumpkin Pecan Pancakes, and Chocolate Chip Banana Pancakes.
Why You’ll Love This Pumpkin Spiced Crepes Recipe
Growing up, my father always made crepes, so I learned to make them at a young age. Now, they are a family favorite. We love filling them with everything from jam to berries, but nothing beats pumpkin crepes when the weather starts to cool.
• Quick: Using the blender to make the batter simplifies their preparation, and since they are so thin, crepes cook in just a few minutes.
• Meal Prep Friendly: Refrigerate the batter for up to 4 days, and make crepes as needed throughout the week.
• Dietary Restrictions: They are vegetarian, gluten-free (if using GF flour), Weight Watchers-friendly, and dairy-free (if using DF milk).
If you make this easy pumpkin spiced crepes recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Pumpkin Spiced Crepes Ingredients
Pumpkin butter is my secret ingredient for the crepe filling. It has all the fall flavors: pumpkin puree, brown sugar, apple cider, vanilla, cinnamon, and pumpkin pie spice. The recipe card below contains the exact measurements.
- Milk: Keep it light with skim milk.
- Eggs: I use a whole egg and some egg whites to reduce calories.
- Oil: Use avocado or coconut oil.
- Vanilla Extract for warmth and sweetness
- Flour: I like to use white whole wheat flour for extra fiber and protein, but all-purpose flour will also work.
- Spices: These fall crepes are packed with the warm flavors of cinnamon and pumpkin pie spice.
- Pumpkin Butter: I use pumpkin butter as the crepe filling. It’s one of my favorites to keep stocked in the fridge during the fall since you can use it on many things, like a pumpkin spice latte, oatmeal, and Greek yogurt.
- Garnish: If serving these sweet crepes for dessert, finish them with whipped topping and powdered sugar.
How to Make Pumpkin Spiced Crepes with Pumpkin Butter
The prep work for these blender crepes is simple and mess-free. Just like with pancakes, the first crepe doesn’t always turn out great. Don’t get discouraged, though–with a little practice, you’ll be a pro before you know it! See the recipe card below for the complete instructions.
- Blend the Ingredients: Put the flour, milk, cinnamon, pumpkin spice, eggs, and oil in a blender and puree.
- How to Cook Crepes: Heat a nonstick skillet on medium-low and spray with oil. Once the skillet is hot, pour in a ¼-cup of batter, swirling the pan to thin out the batter. Cook for 1 to 2 minutes or until the bottom is light golden brown. Flip and cook for 30 seconds to a minute. Remove the crepe and repeat the process with the remaining batter.
- Assemble Pumpkin Crepes: Spoon pumpkin butter into the center of each crepe. Fold the edges of the crepe over the filling, roll, and place it on a plate seam-side down.
- How to Serve: Sprinkle lightly with pumpkin pie spice or cinnamon and powdered sugar or whipped cream (if using).
Variations
- Gluten-Free Crepes: Substitute Bob’s Red Mill Gluten-Free 1-to-1 Flour and increase the milk by 2 tablespoons to thin the batter.
- Dairy-Free Crepes: Replace regular milk with any plant-based milk.
- Eggs: Swap 2 egg whites for 1 whole egg.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice but have at least 3 of the individual spices (cinnamon, ginger, nutmeg, cloves, and allspice), make your own blend.
- Dessert Toppings: Instead of whipped cream and powdered sugar, top the crepes with frozen yogurt or vanilla ice cream.
- Fall Apple Crepes: Baked apples and cinnamon would be another delicious autumn-inspired crepe filling.
Storage
- Crepe Batter: Refrigerate the batter for 4 days and make fresh crepes for breakfast or dessert.
- Leftover Crepes: If you make all the crepes at one time, refrigerate the leftovers in an airtight container for up to 5 days.
- Reheat Crepes: Place a few crepes on a plate, cover them with plastic wrap, and microwave until warm. Then, fill them with pumpkin butter and roll.
FAQ
Over the years, I’ve learned a thing or two about making good crepes. With some practice, you’ll have it down in no time.
1. Use the Right Pan: An 8-inch nonstick skillet with a 6-inch bottom works great.
2. Make Sure It’s Hot: Before adding the batter, check that the skillet is hot by adding a drop of water to the pan–if it sizzles, it’s ready.
3. Grease the Pan: After making each crepe, coat the pan with oil or butter to prevent them from sticking.
Crepes and pancakes use similar ingredients. However, crepes don’t use baking soda or powder to help them rise, so they are thinner and less fluffy than pancakes.
More Crepe Recipes You’ll Love
- Banana Foster Crepes
- Czech Crepes with Berries and Cream
- No-Bake Strawberries and Cream Crepe Cake
- Chocolate Crepes with Strawberries
Pumpkin Spiced Crepes with Pumpkin Butter
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.
I wonder if you could make the pumpkin crepes lower carb using cream cheese as in the cream cheese pancakes. That would be awesome.
I can't wait to make these. Any flipping tips though? I somehow always manage to botch that part up.
Is the butter flavored cooking spray absolutely necessary? I have a regular cooking spray.
These would be delicious with a caramelized banana filling…umm yum!
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?
Sure, they will be fine.
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
Excellent! I'm guessing 1 or 2 points each.
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!
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
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!
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! 🙂
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
These look absolutely delicious! What a great fall treat for breakfast. The picture looks like something good enough to come from a restaurant. Wow. 🙂
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!!
I'm sure the crepes would be delicious stuffed with baked apples and cinnamon!!
Happy you all enjoyed them!!
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!
I'm going to try stuffing the crepes with granny smith baked apples and cinnamon. Thanks for posting!!
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!!! 🙂
yummy
omg..i love all of your pumpkin recipes..gonna go buy some pumpkin now…YUMMM
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!
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.
Oo I think any day started with these pumpkin crepes is destined to be a great day! 🙂
That looks delish!
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!
This sounds delicious. I can't believe they are only two points!
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
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!
I have some apple butter that needs to be used – so the crepes recipe is just the thing!
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!!!
YUM!! Love the pumpkin flavor for fall, I just wish it would start cooling down so I could make yummy treats =)