Finish your holiday dinner on a sweet note with these delicious pumpkin crepes topped with chocolate syrup and toasted pecans.
The best part? You can whip them up right on your stovetop, leaving your oven free for your turkey!
If you're looking for an easy Thanksgiving recipe, these pumpkin crepes are for you!
As much as I love eating traditional pumpkin pie at Thanksgiving, it's not my favourite dessert to make.
I've lost count of the times I attempted to bake a pumpkin pie while juggling the turkey and sides, only to wind up with a sad pie sporting burnt edges or an undercooked middle.
Transforming this classic dessert into crepes was a game-changer—I can make it on my stovetop, and even prep the batter and filling in advance to save precious time.
And let's not forget the fun twist of pumpkin and chocolate - it's a delicious departure from the usual pumpkin pie. For more chocolate pumpkin goodness, be sure to check out my pumpkin cookie bars!
🎃 Ingredients and Substitutions
This pumpkin crepe recipe keeps it simple with just two components: classic unsweetened crepes and a delicious pumpkin spice filling.
You can get creative with the toppings (stay tuned for more on that), but for now, here's what you'll need for this recipe (and some handy substitutions).
- Milk: This is used in the crepe batter. I prefer whole milk but you can substitute it with 2% milk. I have not tested this recipe with non-dairy options.
- Evaporated Milk: This is used in the filling. You can substitute it with whipping cream.
- All-Purpose Flour: This is the foundation of the crepe batter. I have not tested this recipe with gluten-free flour, unfortunately.
- Pumpkin Puree: Look for "pure pumpkin" (not pumpkin pie filling) in the baking aisle of your grocery store.
- Brown Sugar: I like the slight caramel flavour that brown sugar adds, but you can substitute it with white sugar.
- Pumpkin Spice: You can usually find this spice blend in the baking aisle. If you don't have any, or can't find it, you can make your own.
- Eggs: I used whole large eggs for my crepe batter.
- Vanilla: I used pure vanilla extract because I like the flavour it adds. If you want to substitute with artificial vanilla, you may want to add a bit less.
- Salted Butter: I rarely have unsalted butter at home, so I use salted butter. If you want to substitute with unsalted butter, I would just add a pinch of salt to the batter.
- Salt: I used fine sea salt, which tends to taste less "salty" than table salt. If you are using iodized salt, you may want to add a bit less.
Please see the recipe card for quantities.
Tip: It's important to use the correct method of measuring flour for this recipe. Use a spoon to fill the flour into your measuring cup, and be sure not to press the flour down.
🥞 Making the Crepe Batter
The easiest way to make crepe batter is to use a blender!
Make sure that your water and milk are both cold and melt your butter. Then add everything to a blender jug and let it run for about a minute.
You should end up with a nice smooth batter.
If you don't have a blender, add the wet ingredients to the dry ingredients slowly in a bowl, then beat them together by hand until you get a smooth mixture. If you need to, you can strain the mixture to remove any lumps.
Important: Once your batter is smooth, you need to let it chill in the fridge for at least an hour (although 2 hours is recommended).
The chilling process allows the flour to absorb moisture and gives your crepes the right texture.
Don't store the batter for more than 24 hours, though.
🥣 Making the Filling
Creating the filling is easy – just toss all the ingredients into a saucepan, give them a good stir, and heat until they're completely warmed through.
Combine all of the filling ingredients in a 1.9 L (2 QT) saucepan and place over medium-low heat.
Stir frequently as the mixture warms through to avoid scorching. Then set aside.
Make Ahead: The crepe batter and filling can be made ahead of time and stored in an air-tight container in the fridge. The crepe batter will last about 24 hours, and the filling should last for a couple of days.
🍳 Making the Crepes
If you're new to crepe-making, it might take you a few tries to get the hang of it.
Crepes cook quickly, so you won't have much time to manipulate the batter. On medium heat, it takes less than a minute per side.
Pour chilled crepe batter into a non-stick pan. Use the bottom of the ladle to smooth the batter into a circle.
Once the first side has a light golden brown colour, and can be easily moved around the pan, flip it over.
(Be careful not to burn yourself!)
The second side will cook even faster, so don't step away from the stovetop during the process.
While a special crepe pan isn't necessary, I do suggest using a non-stick 20 cm (8-inch) pan; it makes the process much easier and helps prevent any accidental tearing when removing the crepes.
Note: I used a 10-inch pan because my 8-inch was in the dishwasher when I was photographing this recipe. You will see that this caused my crepes to not be perfectly round!
Please see the recipe card for full instructions.
Tip: If you're a visual learner, like I am, you can watch Julia Child make crepes on YouTube!
🍫 Crepe Toppings
There are so many ways that you can top these pumpkin crepes!
If you're serving these at your holiday dinner party, create a crepe station with warm crepes, a bowl of pumpkin filling, and bowls of various toppings so everyone can make their own.
Who doesn't love a DIY dessert?
Some of my favourite toppings for these pumpkin crepes are:
- whipped cream (canned or homemade)
- chocolate syrup (the kind you'd buy for ice cream)
- pecans (toasted, for best flavour)
- powdered sugar (sifted!)
- cinnamon sugar (homemade or storebought)
Feel free to mix and match, or change up the toppings as you like! Chocolate chips might be a nice addition, or Nutella, or even a drizzle of maple syrup.
🙋🏽♀️ Frequently Asked Questions
Either! While folded crepes are classic for specific recipes, you can prepare them whichever way you prefer. Crepes do tend to look prettier when folded, though.
The secret is to not cook the batter right away. Let the mixture rest in the fridge for at least an hour (although 2 hours or more is better). This chilling time will give you a nice smooth crepe.
These homemade pumpkin crepes are a delightful addition to any Thanksgiving or Christmas dinner party, and they're just as welcome at brunch!
If you give this recipe a go, please share how it turned out for you—I'd love to hear!
🖨 Printable Recipe
- 20 cm (8 inch) Non-stick Pan, (a 10" pan will also work)
- 1.9 L (2 QT) Saucepan
- ½ cup water, cold
- ½ cup whole milk, cold
- 2 large eggs
- ¾ cup all-purpose flour, (see note)
- 2 tablespoon salted butter, melted (optional if using a non-stick pan)
- 2 cup pumpkin puree
- ½ cup brown sugar
- 1 teaspoon pumpkin spice
- ¼ teaspoon salt
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
- whipped cream, optional
- cinnamon sugar, optional
- powdered sugar, optional
- chocolate syrup, optional
- toasted pecans, optional
To Make the Crepe Batter:
- Add all of the batter ingredients into a blender jug. Blend on high until smooth (about 1 minute), stopping periodically to scrape down flour that may be stuck to the sides of the jug.
- Chill batter in the fridge for at least an hour. (2 hours is better)
To Make the Pumpkin Filling:
- Combine all ingredients in the saucepan, and place over medium-low heat. Stir often to prevent the mixture from sticking or burning. Cook until heated through and fragrant, about 5 minutes.
- Remove the mixture from the heat and set aside.
To Make the Crepes:
- Heat an 8-inch non-stick pan over medium-high heat.
- Brush the pan lightly with melted butter, if desired.
- Pour in about 3 tablespoons of batter and tilt the pan or use the back of a ladle to evenly coat the bottom of the pan.
- Cook for 45 seconds, or until the cooked side is a light golden brown colour. Use a rubber spatula to release the crepe from the pan, then flip over the crepe and cook for another 20 seconds or so. Transfer cooked crepe to a plate, and cover with a kitchen towel to keep warm.
- Repeat with remaining batter, brushing on butter if needed. Place pieces of parchment paper in between the crepes to prevent them from sticking to each other.
To Assemble the Crêpes:
- Spoon about a tablespoon (or more if you like) of the pumpkin filling onto a crepe, and spread out evenly.
- Fold the crepe in half to make a semi-circle, then in half again to make a triangle. Repeat this process for the rest of the crepes.
- Garnish crepes with desired toppings and serve immediately. Refrigerate unused portions promptly.
- Spoon your flour into the measuring cup - do not scoop it directly from the bag and do not press it down.
- Don't skip chilling the batter! This step allows the flour to absorb moisture and will gives you better results.
- The crepe batter can sit in the fridge for up to 1 day.
- The crepe batter should be the consistency of a light cream (so not as runny as milk), and should be thick enough to coat the back of a spoon. If the batter is too thick, you can thin it out by adding a little bit of water.
- If you do not have a blender, add the flour to a bowl then gradually add in the liquids. Mix the batter well, then strain to remove any lumps before putting the batter in the fridge.
- Do not add the batter to the pan one tablespoon at a time. I use a ladle to pour out about 3 tablespoons of batter into the pan at once, but you could use a small bowl or something similar.
- Cooked crepes will stay fresh for up to 2 days in the fridge, or 3-4 months in the freezer if stored between sheets of parchment (or wax paper), and stored in an airtight container.
Please read the blog post for detailed tips and explanations.
Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.
This recipe was originally published in 2017. It has since been updated with new photos, a revised recipe, and new content to help you create this dish successfully!