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Healthy Pumpkin Crepes

Pumpkin Crepes with Cinnamon Cream Filling

Author: Heidi Boortz
Servings : 6


  • 1 cup 100% whole wheat flour
  • 1/2 Tbsp honey
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 egg
  • 1 1/2 cup milk
  • 1/2 cup canned pumpkin not pumpkin pie mix
  • 2 Tbsp unsalted butter melted

Cinnamon Cream Filling

  • 8 oz cream cheese softened
  • 1 tsp cinnamon
  • 1 Tbsp pure maple syrup



  • Preheat griddle or large skillet over medium heat. Combine flour, honey, baking powder, salt, and cinnamon in a large bowl using a whisk.
  • Add eggs, milk, pumpkin, and melted butter. Stir well.
  • Drop by 1/4 cup onto prepared cooking surface. Using back of measuring cup, or back of a spoon, or a rubber scraper, spread the batter to 6-8 inch circle....as thin as you can make it.
  • Let cook until bubbles slow, then carefully flip. Cook 30 seconds on other side.
  • Remove to a prep surface (we used a cutting board for testing purposes). Add 1 1/2 Tbsp of cinnamon cream filling to center of crepe. Roll up. Repeat with remaining batter and crepes.

Cinnamon-Cream Filling

  • Combine cream cheese, cinnamon, and maple syrup in a food processor. Process until smooth.


These should not need any syrup or any other topping, but if you need to put something on them, use pure maple syrup sparingly.  We served these with scrambled eggs.
Tried this recipe?Let us know how it was!