From the roundup: 22 Pumpkin Cream Cheese Muffin Recipes for Fall Baking
These pumpkin cream cheese crepes have become my go-to when I want something that looks like I tried hard but actually didn’t lose my mind making it. The batter takes five minutes to blend, then it sits in the fridge for at least 30 minutes (up to overnight), and the filling comes together with a hand mixer while you wait. By the time everyone wanders downstairs, you’re just cooking crepes.
The filling is cream cheese and pumpkin puree beaten smooth, seasoned with pumpkin pie spice, and folded through with finely chopped candied ginger. That ginger is the thing that makes people ask what’s in it. It cuts through the richness in a way that ground spices alone don’t quite do. A generous dusting of powdered sugar right before serving and you’re done.
Total time is about 70 minutes, but the actual hands-on work is closer to 25. If you make the batter and filling the night before, weekend morning is just cooking and filling. That’s the version I recommend.
How these ended up in the rotation
I made these for the first time on a Saturday in October when I had half a can of pumpkin puree left from a batch of muffins and a block of cream cheese that needed to be used. I wasn’t planning a special breakfast. I was just trying to clear out the fridge before the week started. My oldest asked if we could have crepes, I looked at what I had, and this is what came out of it.
The candied ginger was an impulse. I had a small bag in the pantry from a gingerbread project and figured a little finely chopped into the filling wouldn’t hurt. It didn’t hurt. Now I keep candied ginger on hand specifically for this recipe, which is not something I expected to say.
Why you will love this
- The batter rests in the fridge, so you can make it the night before and morning cooking is quick.
- The pumpkin cream cheese filling requires no cooking, just a hand mixer and about 2 minutes.
- Candied ginger folded into the filling adds a bright, spicy note that keeps the dish from tasting too sweet or flat.
- You get 10 to 12 crepes from one batch, which is plenty to feed four people with a few extras.
- They work rolled, folded into quarters, or stacked, so you can serve them however fits the morning.
Tips for success
- Rest the batter for at least 30 minutes. Skipping this step makes the crepes more likely to tear and less tender. Overnight in the fridge is even better.
- Keep the heat at medium, not medium-high. If the pan is too hot, the butter browns before you can swirl the batter and the crepes cook unevenly. The first crepe is almost always a throwaway while the pan finds its temperature.
- Use just a small pat of butter every few crepes, not every single one. Too much grease and the crepes won’t spread thin. Swirl it quickly and pour the batter right after.
- Make sure the cream cheese is fully softened before you beat it. Cold cream cheese leaves lumps in the filling no matter how long you mix it. Set it out 30 to 45 minutes before you start.
Common questions about this recipe
- Can I use pumpkin pie filling instead of pumpkin puree? No. Pumpkin pie filling is already sweetened and spiced, and the filling will be too sweet and the spice balance will be off.
- Why does my batter spread unevenly? The pan may not be hot enough, or you’re waiting too long after pouring to tilt it. Pour and tilt immediately in one motion.
- Can I make these without a blender? Yes. Whisk the eggs and milk together first, then sift the flour in gradually and whisk until smooth. A blender is faster but not required.
- Do the crepes stick together when stacked? No. You can stack them directly on a plate without parchment. They release cleanly once they’ve cooled slightly.
Substitutions
For a gluten-free version, a 1:1 gluten-free all-purpose flour blend works in the crepe batter. Whole milk gives the most tender result, but 2% is fine. Neufchatel cheese is a reasonable swap for full-fat cream cheese if that’s what you have. If you can’t find candied ginger, stir a small pinch of ground ginger directly into the filling. It won’t give the same chewy texture but the flavor is similar.
The powdered sugar dusting can be swapped for a thin drizzle of honey or maple syrup if you want something a little less sweet-looking on the plate. For a dairy-free filling, a full-fat dairy-free cream cheese works, though the texture will be slightly softer.
Make-ahead and storage
Make the crepe batter up to 24 hours ahead and refrigerate it in a covered bowl or jar. The pumpkin cream cheese filling keeps covered in the fridge for up to 2 days. On the morning you’re serving, cook the crepes, fill them, and dust with powdered sugar right before they go to the table. Cooked unfilled crepes can be stacked and refrigerated for up to 2 days, or frozen with a small square of parchment between each one for up to 1 month. Thaw overnight in the fridge and warm briefly in a dry skillet over low heat before filling.
Filled crepes can be refrigerated for a few hours if needed, but the crepes will soften as they sit. For the best texture, fill them close to serving. The filling alone keeps well for 3 days in a sealed container in the fridge.
Pumpkin Cream Cheese Crepes with Candied Ginger
Ingredients
Equipment
Method
- Make the crepe batter first so it has time to rest. Combine the flour, eggs, milk, melted butter, granulated sugar, and salt in a blender and blend for 20 seconds until completely smooth. If mixing by hand, whisk the eggs and milk together first, then sift the flour in gradually while whisking to prevent lumps. Pour the batter into a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
- While the batter rests, make the filling. Beat the softened cream cheese in a medium bowl with a hand mixer on medium speed until smooth, about 1 minute. Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and pinch of salt. Beat again until creamy and fully blended, about 1 more minute. Fold in the finely chopped candied ginger with a spatula. Taste and add a little more powdered sugar if you like it sweeter. Cover and refrigerate until ready to use.
- When the batter has rested, heat an 8-inch or 10-inch nonstick skillet over medium heat. Add a small pat of butter and swirl the pan so it coats the bottom evenly. Pour in about 3 tablespoons of batter for an 8-inch pan or about 4 tablespoons for a 10-inch pan. Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even round. It should set almost right away.
- Cook the crepe for about 60 to 90 seconds until the edges look dry and lightly golden and the center no longer looks wet and shiny. Slide a thin flexible spatula under the edge and flip the crepe quickly. Cook the second side for just 30 to 45 seconds. The second side will be lightly speckled and paler than the first side, and that is completely normal. Slide the cooked crepe onto a plate.
- Repeat with the remaining batter, stacking finished crepes on top of each other on the plate. They will not stick together. You should get about 10 to 12 crepes total depending on the size of your pan. Add a tiny bit more butter to the skillet every few crepes if needed.
- To fill and serve, lay a crepe flat on a plate and spoon about 2 tablespoons of the pumpkin cream cheese filling down the center. Fold the sides over to form a rolled crepe, or fold in quarters like a triangle. Repeat with the remaining crepes and filling. Arrange on a serving platter and dust generously with powdered sugar right before serving.
Notes
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