These Pumpkin Crepes are a delicious Fall version of my classic crepes, perfect as a Thanksgiving or Christmas breakfast with their delicate pumpkin flavor, sweet taste, and super-soft texture ready in 30 minutes with 4 base ingredients.
I am a huge fan of crepes, as any French person should be, but I am also hugely into anything pumpkin for the holiday season, so I decided to combine the two! These crepes have the same texture as my vegan crepes and banana crepes but with a sweet pumpkin flavor.
This recipe is super easy to whip up and can be used for a delicious fall breakfast or dessert. Pumpkin deliciousness.
Ingredients and Substitutions
You only need 4 base ingredients for this recipe and I’ve included a few optional ones that make the crepes amazing.
- Pumpkin Puree – Canned pumpkin works best for convenience, but you can also use homemade pumpkin puree (make sure it’s well-drained).
- Oil of Choice – Light oils such as avocado, olive, canola, or melted vegan butter work well. Choose an oil with a mild flavor to let the pumpkin shine.
- All-Purpose Flour – Swap with gluten-free flour (like Bob’s Red Mill) combined with almond flour for a GF option.
- Almond Milk – You can substitute with any plant-based milk, such as oat, soy, or coconut milk.
- Pumpkin Pie Spices – It’s optional, but you can also just add cinnamon if you don’t have a spice mix.
- Vanilla Extract – Vanilla is optional, but it enhances sweetness and complements the pumpkin flavor.
- Sugar – Optional, but it adds a touch of sweetness perfect for dessert crepes.
How to Make Pumpkin Crepes
This recipe is just as easy to make as my other crepe recipes! Here are pictures of the key steps.
Combine the wet ingredients with the pumpkin puree in a mixing bowl.
Add the flour and spices to the wet ingredients.
Whisk the batter to break up the flour lumps.
Spread the batter on the pan by tilting it on a pan.
After a couple of minutes of cooking the crepe, flip it for another minute on the other side.
Store the crepes on a large plate while making the rest of the batter.
Serving Suggestions
While these pumpkin crepes can be filled with pretty much anything you like, from spreads to peanut butter, fresh or frozen berries, or even ice cream, let me tell you what my favorite option for a classic fall flavor.
- Make my Vegan Vanilla Frosting and spread it on a quarter of the crepe.
- Add crushed toasted pecans.
- Drizzle maple syrup over it.
- Fold the crepe on itself to make a quarter of a circle.
- Drizzle some more maple syrup and a dust of cinnamon.
Carine’s Crepe Tips
I’ve been making crepes for decades, so I have quite a bit of experience! Here are some of my tips to make the best you can:
- First Crepe Struggles? It’s normal! The first crepe is often messy, but as the pan warms up and absorbs excess oil, the rest will turn out beautiful
- Crepe Too Thick? If the batter sets too quickly or spreads unevenly, slightly lower the heat and add a tablespoon of almond milk to thin it.
- Perfect Flip: Wait until the edges are slightly curled and golden brown before flipping for best results.
Storage Suggestions
- Room Temperature: Store leftover crepes stacked on a plate covered with plastic wrap for up to 4 days to keep them moist. The top one might slightly dry out, but the others will be fine. I recommend adding a sheet of baking paper under the first crepe as they might stick to some plates.
- Freezer: Freeze the crepes for up to 1 month. Place parchment paper between each crepe to prevent sticking. Reheat in a pan or microwave.
More Crepe Recipes
If you like plant-based crepe recipes, you’ll love these:
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Pumpkin Crepes
Ingredients
- 1 cup Pumpkin Puree - note 1
- 2 tablespoons Oil of Choice - note 2
- 2 cups All-Purpose Flour
- 2 cups Almond Milk
Optional
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spices - note 3
- ¼ cup Sugar
Instructions
- In a mixing bowl, whisk pumpkin puree, oil, vanilla extract, and almond milk until smooth.
- Whisk in flour, sugar, and pumpkin pie spices. Whisk until the mixture is smooth. It's thinner than pancake batter, and that's normal.
- Set aside at room temperature for 10 minutes to let the batter rest.
- Warm a non-stick crepe pan, spray cooking oil on the pan, and place over medium-high heat.
- There are two ways to make crepes. If you have never made crepes before, pick the first method. Use the second one if you are an expert.
- Method 1: You can pour 1/2 cup of batter into the center of the warm pan and spread into a circle motion using the pack of a tablespoon. This is a great beginner method, but the crepe won't be as thin or as large.
- Method 2: Pour the 1/2 cup of batter on top of the pan, tilting the pan quickly to spread the batter all over the pan into a thin layer. If some spots are not covered, sometimes the batter won't run to that spot. It can be that the batter is a bit too thick, or the pan is too warm, and the batter sets too quickly on one spot. In this case, use a teaspoon to fill the gaps and spread it with the back of the spoon to spread it nicely. The whole pan should be covered with a thin layer of batter.
- Tip for beginners: Making crepes is an art that takes time to master, especially the spreading technique. If you're having trouble with a large crepe or if you've never made crepes before, just remember that the first crepe is always a bit messy. As you continue, the subsequent ones will turn out better as the pan becomes warm, and the excess oil used to grease the pan gets absorbed by the first crepe. If you're struggling, you can use method 1.
- Cook on medium-high heat until the sides are lifting up and golden brown and you can easily slide a long, thin spatula under the crepe to flip. It takes about 2-3 minutes to reach that point.
- Flip and cook for an extra minute.
- Serve as a dessert with your favorite spread: I like vanilla frosting, chopped pecan, and maple syrup. Or serve as breakfast with peanut butter, sliced banana, and maple syrup.
Hi, can you share the name brand and name of the pan you used to make the crepes? Thank you!
I’ve tried dozens and the ones that work best are Tefal’s Crepe pans.
This worked exactly as written, thanks!
How can I make this oil free? Do you have a substitute?
I haven’t tried, but you’ll need oil for the pan anyway. Melted plant-based butter or margarine work, but they are essentially made of oils.