Indulge in a delightful culinary experience with our Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes! This heavenly dish combines the warm, comforting flavors of fall with the light, delicate texture of French crepes, making it the perfect treat for breakfast, brunch, or even dessert. Imagine sinking your fork into a soft, golden crepe filled with a luscious pumpkin cream cheese topping, all drizzled with sweet maple syrup—it's a taste sensation you won't want to miss! Join us as we guide you through this simple yet impressive recipe that is sure to become a favorite in your kitchen.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup cream cheese
- 1/2 cup pumpkin puree
- 1 teaspoon cinnamon
- Maple syrup for serving
Instructions
- In a mixing bowl, whisk together the all-purpose flour, sugar, and salt until well combined.
- In a separate bowl, beat the eggs and then add the milk and vanilla extract. Mix until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly thin. Let the batter rest for about 10 minutes.
- While the batter is resting, prepare the pumpkin cream cheese topping. In a medium bowl, combine the cream cheese, pumpkin puree, cinnamon, and a pinch of salt. Mix until smooth and well blended. Set aside.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or oil.
- Once the pan is hot, pour about 1/4 cup of the crepe batter into the center of the pan. Quickly swirl the pan to spread the batter evenly into a thin layer.
- Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes on top of each other to keep them warm.
- To serve, take a warm crepe and spread a generous dollop of the pumpkin cream cheese mixture in the center. Fold the crepe over or roll it up.
- Drizzle with maple syrup and serve immediately. Enjoy your Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes!
Tips
- Let the Batter Rest: Allowing the crepe batter to rest for about 10 minutes is crucial. This helps the flour to fully hydrate and results in more tender crepes.
- Non-Stick Pan is Key: Use a good-quality non-stick skillet or crepe pan to ensure easy flipping and minimal sticking. Lightly grease the pan with butter or oil for best results.
- Control the Heat: Keep the heat at medium to avoid burning the crepes. If your first crepe turns out too dark, reduce the heat slightly for the next batch.
- Perfectly Thin Crepes: Pour just about 1/4 cup of batter into the pan and quickly swirl to spread it evenly. The thinner the crepe, the more delicate and enjoyable the final result.
- Experiment with Fillings: While the pumpkin cream cheese topping is delicious, feel free to get creative! Add nuts, chocolate chips, or even fresh fruit for a unique twist.
- Serve Immediately: Crepes are best enjoyed warm, so serve them right after cooking for the ultimate flavor and texture experience. Drizzle with maple syrup just before serving for an extra touch of sweetness!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
