Pumpkin Crepes with Cinnamon Cream Cheese

Do you want to learn how to make the best crepes? I love, love this recipe. Pumpkin crepes with cinnamon cream cheese are so delicious. The warm crepe and the creamy cinnamon cream cheese is must for dessert in the fall.

Crepes are so easy to make and so versatile. They make a great shell for desserts-fruit, whipping cream, cream cheese, pudding, mousse, marshmallow……. They also make a great shell for savory meals as well. You could fill crepes with omelet fillings, chicken, beef, turkey, ham, spinach and artichoke, cheeses-so many options. Also, just great by themselves.

Two of my favorite tools for this recipe are my Ninja Blender and my crepe maker. They make this recipe even easier.

When blending the batter for the crepes, it is helpful to put the liquid ingredients in the bottom of the blender first. Then, add the dry ingredients. Blend until it is very smooth.

When making the cinnamon cream cheese, make sure your cream cheese is softened. You do not want lumps in your cinnamon cream cheese.

We hope you love these pumpkin crepes with cinnamon cream cheese as much as we do!

If you want to make a plain crepe, this recipe works too. Just skip the pumpkin and the pumpkin pie spice and you will have a wonderful and delicious basic crepe that you can fill with lots of different things.

Delicious desserts you may also like:

The Best Caramel Corn Ever!

Pumpkin Cookies with Cream Cheese Frosting

Caramel Cake Cookie Bars

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Pumpkin Crepes with Cinnamon Cream Cheese

A perfect fall dessert with pumpkin flavored crepes and cinnamon flavored cream cheese.

Servings 24 crepes

Ingredients

Pumpkin Crepe Ingredients:

• 4 large eggs
• 2 cups milk
• 1/4 cup butter melted
• 4 tbsp pumpkin puree I prefer Libby's brand
• 2 cups flour
• 4 tbsp sugar
• 1/4 tsp salt
• 1/4 tsp pumpkin pie spice

Cinnamon Cream Cheese Ingredients:

• 8 ounces cream cheese softened
• 1 14 oz. can sweetened condensed milk
• 3/4 tsp ground cinnamon

Instructions

Pumpkin Crepe Instructions:

1. Pour eggs, milk, melted butter, and pumpkin puree in the bottom of a blender.

2. Add flour, sugar, salt, and pumpkin pie spice.

3. Blend until batter is very smooth.

4. Pour batter in a shallow dish. I like to use a pie tin that is just a bit bigger than my crepe maker. Heat your crepe maker and dip the griddle side into the batter and lift out and turn over to cook. Carefully remove crepe from griddle when cooked. *Your crepe maker may work differently than mine. Follow the instructions for your own crepe maker.

5. I like to fold my crepes in fourths and keep them warm under foil.

Cinnamon Cream Cheese Directions:

1. In a mixing bowl, combine cream cheese, sweetened condensed milk, and cinnamon until smooth and creamy.

2. Fill pumpkin crepes with the cinnamon cream cheese filling. Top with whipping cream and/or powdered sugar, if desired and enjoy!!