Let me just say, these Pumpkin Spice Crepes straight up feel like wrapping yourself in a fuzzy blanket while watching fall movies.
Every bite tastes like cozy weather, even if it is still kinda hot outside where I live.
The crepes are soft and lightly spiced, the pumpkin filling is creamy and sweet but not too sweet, and that maple pecan topping on top is like crunchy sticky candy.
I swear I could eat it with a spoon. I have already done that actually, no regrets.
1 cup all purpose flour
1 cup whole milk
1/2 cup water
2 large eggs
2 tablespoons melted butter
1 tablespoon sugar
1 teaspoon pumpkin spice
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pumpkin puree
1/2 cup softened cream cheese
1/4 cup powdered sugar
1 teaspoon pumpkin spice
1/2 teaspoon vanilla
2 tablespoons heavy cream
1 cup chopped pecans
1/4 cup real maple syrup
2 tablespoons butter
1/4 teaspoon cinnamon
A pinch of salt
First thing I do is whisk the flour, sugar, pumpkin spice, and salt in one bowl.
In another bowl I mix the milk, water, eggs, melted butter, and vanilla.
I pour the wet mix into the dry while whisking like I am trying not to make lumps. If I am feeling lazy I just throw the whole thing in a blender and call it a day.
The batter should be pretty thin, more like melted ice cream than pancake batter. I let it sit for about ten minutes while I make the filling.
For the pumpkin filling I just beat everything together until it is smooth.
If it looks too thick I splash in more cream. Sometimes I stick it in a piping bag if I am trying to be cute but usually I just scoop it with a spoon.
The pecan topping is the best part. I put butter in a saucepan and melt it over medium heat.
Then I toss in the pecans, maple syrup, cinnamon, and salt and stir it around for a few minutes until it turns glossy and smells like I am baking cookies.
I eat one pecan every time just to make sure it is perfect. Quality control.
Now for the crepes. I heat up a non stick pan and brush a little butter in there.
I pour about a quarter cup of batter into the middle and swirl it around the pan until it covers the bottom.
The first one is always ugly so do not panic. After about a minute it should look golden underneath, so I flip it carefully and cook it for another little bit.
I stack them on a plate like a pancake tower while I finish the rest.
To assemble I spread the pumpkin filling down the center then fold it up either in triangles or rolled like a burrito depending on my mood.
I put two on a plate, spoon a chunky pile of maple pecans on top, let it drip down the sides, and just stare at it for a second because it looks unreal.
I love eating these warm with hot coffee or chai.
If I am turning it into dessert I add whipped cream or ice cream and go wild with extra maple syrup.
If guests are coming I lay them all on one big platter and sprinkle extra pecans around like I planned ahead all week.
If I somehow have leftovers I keep everything separate in containers in the fridge.
The crepes last a couple days, the filling lasts almost a week, and the pecans could last longer but I always eat them first.
To reheat I just warm the crepes in a pan for a few seconds and zap the filling and pecans until they loosen up.
If the batter feels too thick I just splash in more water.
A good non stick pan makes life easier, trust me. You can totally swap pecans for walnuts or almonds.
Sometimes I dust cinnamon on top just to feel extra.
These Pumpkin Spice Crepes taste like autumn wrapped in a blanket. The crepes are thin, soft, and lightly spiced with warm pumpkin flavor. Inside, a silky pumpkin-cream cheese filling adds just the right amount of sweetness without being too rich.
Batter should be thin add more water if needed.
First crepe is always a test crepe do not fear it.
Swap pecans for walnuts or almonds if preferred.
Serve with whipped cream or ice cream for dessert mode.