Here in Utah it is fall break which means kids are home for the weekend from school. With four mornings of kids waking up hungry and ready for breakfast I knew it was my chance to try some new recipes. Fall is like my children’s free-ticket to every sweet and syrupy breakfast they can squeeze out of me. Sadly, I give in way too often. The other morning we decided to combine our two favorite fall breakfasts together–Crepes and Pumpkin Waffles. These Pumpkin Crepes are SO fun and delicious. They taste like a pumpkin cheesecake for breakfast. However, they are not overly sweet, just a fabulous combination of fall flavors; great for a weekend breakfast, brunch or as a dessert. We filled our crepes with bananas or our homemade apple pie filling. Filled or not filled, these crepes are now a new fall-favorite recipe 🙂


Pumpkin Crepes
  1. 4 cups milk
  2. 1/2 stick butter, melted
  3. 4 eggs
  4. 1 cup pureed pumpkin
  5. 1/4 cup brown sugar
  6. 2 tsp. vanilla
  7. 1 tsp. salt
  8. 1 tsp. baking powder
  9. 2 tsp. cinnamon
  10. 1/2 tsp. ginger powder
  11. 1/2 tsp. nutmeg
  12. 3 cup flour
  1. 8 oz. cream cheese
  2. 1/3 cup brown sugar
  3. 1/3 cup pureed pumpkin
  4. 1/2 tsp. cinnamon
  5. 1 1/2 cup heavy cream, whipped and powdered sugar added
  6. Pecans, chopped
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  1. Apple pie filling, sliced bananas or whatever you would like for the filling
  2. For the crepes, combine all of the ingredients except the flour in a large bowl and whisk until completely smooth (or, place all of those ingredients in a blender and blend until smooth). Once the crepes are whipped and smooth stir in the flour and continue to combine until mixed. Batter should be slightly runny. Place the batter in the fridge while you make the filling.
  3. For the whipping cream, beat until stiff peaks form and then add some powdered sugar to make it sweet. Place in the fridge until ready to serve. For the filling, place the ingredients in a bowl and blend until smooth and fluffy. Heat a flat griddle or a nonstick pan. and heat to medium heat. Place a pat of butter on the hot pan/griddle and pour a 1/4-1/3 cup portion of the batter on the pan. With a spoon, swirl the batter in a circular motion until you form a circle crepe. Cook until the bottom is lightly brown and then flip to the other side to brown again. Once the crepe is cooked, remove from the pan and place some of the filling in each crepe. Add extra fillings like chopped fruit or just fold the crepe and top with chopped pecans and whipped cream.
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Enjoy your week of fall break!