Ingredients
Pumpkin Crepes
- ½ cup Milk your choice
- ¼ cup Pumpkin purée unsweetened
- 1 Egg
- 1 tsp Vanilla extract
- 1 TBSP Brown sugar
- ¼ tsp Ground cinnamon
- pinch Ground nutmeg optional
- pinch Salt
- ½ cup All-purpose flour
- Butter or oil, for greasing the pan
Pumpkin Whipped Cream Filling
- ¼ cup Heavy cream cold
- 2 TBSP Pumpkin purée
- 1 TBSP Powdered sugar or to taste
- ⅛ tsp Ground cinnamon
- dash Vanilla extract
Fruit
- 2 cups Mixed fruit such as Blueberries, banana apples, or your choice of seasonal fruit
Coffee
- Coffee
- Your choice of sweetener optional
- Your choice of creamer optional
Instructions
- Make the Crepe Batter: In a mixing bowl or blender, combine milk, pumpkin purée, egg, vanilla extract, brown sugar, cinnamon, nutmeg (if using), and salt. Blend or whisk until smooth. Gradually add flour and mix until no lumps remain. Let the batter rest while preparing the fruit.
- Prepare the Pumpkin Whipped Cream Filling: In a chilled bowl, beat heavy cream until soft peaks form. Add pumpkin purée, powdered sugar, cinnamon, and vanilla extract. Beat gently until light and fluffy. Refrigerate until ready to use.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter into the pan, swirling to coat evenly. Cook for 1–2 minutes until the edges lift and the bottom is golden. Flip and cook for another 30–60 seconds. Transfer to a plate and repeat for remaining batter (makes 4–5 crepes).
- Brew and prepare the coffee to your liking.
- Spread a spoonful of pumpkin whipped cream filling inside each crepe and fold or roll. Serve with a side of fruit and coffee.
Nutrition
Calories: 479kcal | Carbohydrates: 77g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 79mg | Potassium: 501mg | Fiber: 6g | Sugar: 42g | Vitamin A: 8472IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 3mg
Pumpkin Crepes
Ingredients
Pumpkin Crepes
- ½ cup Milk your choice
- ¼ cup Pumpkin purée unsweetened
- 1 Egg
- 1 tsp Vanilla extract
- 1 TBSP Brown sugar
- ¼ tsp Ground cinnamon
- pinch Ground nutmeg optional
- pinch Salt
- ½ cup All-purpose flour
- Butter or oil, for greasing the pan
Pumpkin Whipped Cream Filling
- ¼ cup Heavy cream cold
- 2 TBSP Pumpkin purée
- 1 TBSP Powdered sugar or to taste
- ⅛ tsp Ground cinnamon
- dash Vanilla extract
Fruit
- 2 cups Mixed fruit such as Blueberries, banana apples, or your choice of seasonal fruit
Coffee
- Coffee
- Your choice of sweetener optional
- Your choice of creamer optional
Instructions
- Make the Crepe Batter: In a mixing bowl or blender, combine milk, pumpkin purée, egg, vanilla extract, brown sugar, cinnamon, nutmeg (if using), and salt. Blend or whisk until smooth. Gradually add flour and mix until no lumps remain. Let the batter rest while preparing the fruit.
- Prepare the Pumpkin Whipped Cream Filling: In a chilled bowl, beat heavy cream until soft peaks form. Add pumpkin purée, powdered sugar, cinnamon, and vanilla extract. Beat gently until light and fluffy. Refrigerate until ready to use.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter into the pan, swirling to coat evenly. Cook for 1–2 minutes until the edges lift and the bottom is golden. Flip and cook for another 30–60 seconds. Transfer to a plate and repeat for remaining batter (makes 4–5 crepes).
- Brew and prepare the coffee to your liking.
- Spread a spoonful of pumpkin whipped cream filling inside each crepe and fold or roll. Serve with a side of fruit and coffee.
Nutrition
Calories: 479kcalCarbohydrates: 77gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 123mgSodium: 79mgPotassium: 501mgFiber: 6gSugar: 42gVitamin A: 8472IUVitamin C: 7mgCalcium: 144mgIron: 3mg
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