Pumpkin Pie Crepes Recipe

If you are looking for the perfect holiday breakfast or dessert, these Pumpkin Pie Crepes, are a must try. They are so easy to make, and taste delicious.

Servings:

Calories: 363kcal

Equipment

Large Bowl
9 inch Pie Plate
Large Mixing Bowl
Whisk
frying pan / griddle

Ingredients

Pumpkin Pie Filling

¾ cup sugar
½ teaspoon salt
1½ teaspoon pumpkin pie spice
2 large eggs
15 ounces canned pumpkin (pure pumpkin, not pumpkin pie filling)
12 ounces evaporated milk

Crepes

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 Tablespoons butter melted

Instructions

Pumpkin Pie Filling

Preheat oven to 425 F.
In a large bowl, beat eggs. Then stir in sugar, salt, and pumpkin pie spice. Mix in pumpkin. Then mix in evaporated milk.
Pour into a 9 inch pie plate (no crust needed).
Bake for 15 minutes. Then reduce heat to 350 and bake for another 40-50 minutes, until a toothpick comes out clean.
Remove from oven and leave on counter for two hours before use.

Crepe Recipe

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

To Finish:

When everything is done, spoon your pumpkin filling onto your crepes and roll them up. I served mine with whipping cream on top!

Notes

Pumpkin pie spice is a simple ingredient to replace, because it is made up of cinnamon, cloves, ginger, and nutmeg.
Here are the ratios that work perfectly for this recipe: combining 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.

Nutrition