Pumpkin Crepes with Nutella and Berries Recipe

Introduction

These pumpkin crepes are a delightful twist on a classic breakfast favorite, perfect for celebrating the flavors of fall. Light, tender, and infused with warm spices, they make a cozy meal you can dress up with your favorite toppings.

Ingredients

• 2 eggs
• 3/4 cup pure pumpkin puree
• 1 cup milk
• 3/4 cup water
• 2 tablespoons butter, melted
• 2 cups flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Nutella (optional, for filling)
• Powdered sugar (optional, for dusting)
• Syrup (optional, for serving)
• Berries (optional, for garnish)
• Cream cheese (optional, for serving)

Instructions

1. Step 1: In a large bowl, lightly beat the eggs. Whisk in pumpkin puree, milk, water, and melted butter until fully combined.
2. Step 2: Add the flour, brown sugar, salt, vanilla, cinnamon, nutmeg, cloves, and ginger to the wet ingredients. Beat until the batter is smooth and free of lumps.
3. Step 3: Heat a lightly greased griddle or nonstick skillet over medium-high heat. Using a 1/4 cup measuring cup, pour batter onto the skillet and tilt the pan in a circular motion to spread the batter thinly and evenly.
4. Step 4: Cook each crepe for about 1 minute or until the bottom is lightly golden. Flip carefully and cook the other side for another 30 seconds until cooked through.
5. Step 5: Repeat until all the batter is used, stacking cooked crepes on a plate.
6. Step 6: To fill with Nutella, spread half of a warm crepe with Nutella, fold it in half, then spread Nutella on the folded side and fold again to create a triangle.
7. Step 7: Serve warm, garnished with powdered sugar, syrup, berries, or cream cheese as desired.

Tips & Variations

• For a dairy-free option, substitute milk with almond or oat milk, and use a vegan butter alternative.
• Try swapping Nutella for cream cheese and a drizzle of honey for a tangy-sweet filling.
• Make extra batter and refrigerate it for up to 24 hours; stir gently before cooking.
• Add a pinch of ground cardamom or allspice for an extra layer of warm spice.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Separate layers with parchment paper to prevent sticking. Reheat gently in a nonstick skillet or microwave until warm. Avoid overheating to keep them soft and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze pumpkin crepes?

Yes, you can freeze cooked crepes by stacking them with parchment paper in between and storing them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating.

What can I use instead of Nutella for the filling?

If you prefer a different filling, cream cheese, fruit preserves, or a simple sprinkle of cinnamon sugar are all delicious alternatives to Nutella.

Pumpkin Crepes with Nutella and Berries Recipe

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★★★★★

4.9 from 149 reviews

Delightful and flavorful pumpkin crepes perfect for a cozy breakfast or brunch. These thin, tender crepes are infused with autumn spices and pumpkin puree, and can be served with Nutella, powdered sugar, syrup, berries, or cream cheese for a delicious fall treat.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 eggs
• 3/4 cup pure pumpkin puree
• 1 cup milk
• 3/4 cup water
• 2 tablespoons butter, melted
• 1 1/2 teaspoons vanilla extract

Dry Ingredients

• 2 cups flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Toppings and Fillings

• Nutella
• Powdered sugar
• Syrup
• Berries
• Cream cheese

Instructions

1. Prepare the batter: Lightly beat the eggs in a large bowl. Whisk in pumpkin puree, milk, water, and melted butter until fully combined. Gradually add the flour, brown sugar, salt, vanilla, cinnamon, nutmeg, cloves, and ginger. Beat until the batter is smooth and free of lumps.
2. Heat the cooking surface: Preheat a lightly greased griddle or nonstick skillet over medium-high heat. Ensure the surface is hot before pouring the batter to achieve a nice golden bottom on the crepes.
3. Cook the crepes: Using a 1/4 cup measuring cup, pour the batter onto the griddle/skillet. Immediately tilt the pan in a circular motion to spread the batter thinly and evenly. Cook for approximately 1 minute or until the bottom is lightly golden. Flip the crepe and cook for another 30 seconds or until cooked through. Remove and place on a plate. Repeat until all batter is used.
4. Fill and fold the crepes: To make Nutella-filled crepes, spread half of a cooked crepe with Nutella. Fold the crepe in half, then spread Nutella on the top half and fold in half once more to form a triangle. Serve warm with optional toppings such as powdered sugar, syrup, berries, or cream cheese.

Notes

• For thinner crepes, add a little more water to the batter until desired consistency is reached.
• Use a nonstick skillet or well-seasoned crepe pan for best results.
• Crepes can be made ahead and refrigerated; reheat gently before serving.
• Feel free to customize toppings to your preference, including whipped cream or maple syrup.

Keywords: pumpkin crepes, crepes recipe, pumpkin breakfast, autumn breakfast, spiced crepes, Nutella crepes, easy crepe recipe