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Easy Pumpkin Crepes Recipe
Ash Tyrrell

Easy Pumpkin Crepes Recipe

I started making these pumpkin crepes on a whim one chilly October morning, and now I can't get through fall without them. I love crepes already, so pairing that thin, buttery batter with warm pumpkin spice felt like an obvious move once I actually tried it.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour — this gives the crepes their structure without making them heavy
  • 1 ¼ cups milk — whole milk gives the thinnest most tender batter
  • 2 large eggs — use fresh eggs so the batter binds together properly
  • ½ cup pumpkin puree — grab plain pumpkin puree not pumpkin pie filling with added sugar and spices
  • 2 tablespoons melted butter — helps the crepes turn golden and keeps them from sticking
  • 2 tablespoons granulated sugar — just enough to lightly sweeten without overpowering the pumpkin
  • 1 teaspoon pumpkin pie spice — this is where all that cozy fall flavor comes from
  • 1 teaspoon vanilla extract — pure vanilla extract gives the best depth of flavor
  • ¼ teaspoon salt — balances the sweetness and rounds everything out

Method
 

  1. Add the flour, milk, eggs, pumpkin puree, melted butter, sugar, pumpkin pie spice, vanilla, and salt into your blender. Blend everything for about 20 seconds, or until the batter looks completely smooth. Scrape down the sides if needed and give it one more quick pulse.
  2. Let the batter sit for at least 10 minutes before cooking, though longer resting in the fridge gives even better results. This short rest lets the flour relax, which means your crepes turn out more tender instead of rubbery. I usually use this time to prep my filling.
  3. Warm a lightly greased nonstick skillet over medium heat until it's hot but not smoking. A properly heated pan is the difference between crepes that release cleanly and ones that tear apart. Test with a small drop of batter first if you're unsure.
  4. Pour about ¼ cup of batter into the center of the pan and immediately swirl it around to coat the bottom in a thin, even layer. Cook for about one minute, until the edges look dry and slightly golden. Flip carefully and cook the other side for just 20 to 30 seconds more.
  5. Stack your finished crepes on a plate as you go, keeping them covered so they stay soft. Once you're ready to serve, spread on your favorite pumpkin crepe filling, fold or roll them up, and add any toppings you like.

Notes

  • I always let my batter rest, even just 10 minutes, since skipping it makes my crepes tear more easily.
  • I keep my pan on medium heat instead of cranking it higher, because a pan that's too hot browns the crepes before they cook through.
  • I grease my pan lightly between each crepe instead of once at the start, which keeps every single one from sticking.
  • I like using an offset spatula instead of a regular one, since it slides under the thin edges without ripping them.
  • I always make a double batch since these disappear fast and freeze beautifully for later.