Pumpkin Crepes

  • 1 1/2 cups whole milk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1 tsp. cinnamon
  • 1/4 tsp. freshly ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground allspice
  • 2 tsp. sugar
  • 1/2 cup fresh pumpkin purée
  • 6 Tbsp. butter; melted

In a medium bowl, whisk together milk, eggs, vanilla, flour, spices, sugar, pumpkin purée, and 2 Tbsp. of the melted butter until smooth. The butter will solidify a little bit, and float to the surface. This is okay! Leave in the refrigerator to rest for as long as possible, 30 minutes to an hour is ideal. Heat a small nonstick pan on medium-low heat. When hot, wipe the pan lightly with some of the remaining butter.

Pour about 1/4 cup of the batter into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown.
Flip the crepe over gently and cook 30 seconds to 1 minute or until light golden brown.
Repeat with remaining crepe mixture. This batter can be stored in a covered container for use later for up to 3 days.


In a medium sauté pan over low heat, sauté the apples in the butter until slightly softened. Add the cinnamon, sugar, salt, and lemon. Cook until a thick syrupy sauce forms and the apples are fully tender. Meanwhile, whip the cream cheese until light and fluffy with a whisk in a medium mixing bowl. Add the apple mixture and stir to evenly combine. Stuff this creamy filling inside of fresh pumpkin crepes and fold like an open burrito to serve!