Pumpkin Cheesecake Crepes
Pumpkin cheesecake crepes are perfect for cozy fall mornings. They’re made with a delicate oat crepe that’s filled with a delicious pumpkin cheesecake filling!
Ingredients
Crepe batter
- 2 eggs
- 1 cup milk of choice
- ½ cup water
- 1 cup oat flour
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
Cheesecake Filling
- 1/3 cup heavy cream
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- 6 oz cream cheese softened
- ½ cup pumpkin puree
- 6 Tablespoons plain Greek yogurt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
Make the batter
- Add all the ingredients for the crepe batter to a high speed blender. Blend until smooth. Alternative, whisk all the ingredients in a bowl until all the lumps have disappeared. (much easier to use a blender!)
Make the filling
- In a medium bowl add the heavy cream, powdered sugar, and vanilla extract. With a mixer, mix until whipped cream forms. In a separate bowl, combine the cream cheese, pumpkin, Greek yogurt, pumpkin pie spice and ground cinnamon. Blend with mixer until well combined and no cream cheese lumps remain.
- Once the pumpkin cream cheese filling is smooth, add the whipped cream and blend on low speed until just combined. Set aside.
Make the crepes
- Heat a crepe pan or medium skillet over medium heat. Add butter to grease lightly. When the pan is hot, pour about ¼ cup batter into the pan and swirl the pan as you add the batter. Work quickly, to spread the batter evenly around the pan.
- Heat crepe until edges and top look dry, and edges start to turn up slightly, about 2-4 minutes. Using a spatula, turn crepe over and heat on the other side for 1 minute. * Remove from the pan.
- Repeat with the remaining batter. Be sure to lightly grease pan with additional butter before cooking each crepe. Place a small square of parchment paper between crepes to prevent them from sticking together.
Assemble and serve
- Fill each crepe with cheesecake filling down the center and gently roll into a cylinder. Alternatively you can spread filling over entire crepe and fold into a triangle. Serve with your favorite toppings or eat as is!
Nutrition Facts
Nutrition facts per crepe with filling: (based on 10 crepes)
164 Calories, 8 gram fat, 6 gram protein, 16 gram total carbohydrate, 1 grams of fiber, 6 gram sugar, 83 mg sodium
*nutrition facts are just an estimate. Will vary based on size of crepes and how much filling you add to each crepe. You will likely have leftover filling. Notes *As the pan gets hotter, it will take less time to cook each crepe. I added a good amount of pumpkin spice for extra flavor but you can adjust the spices to your liking. It takes a couple tries to get the cooking process down. Don’t be discouraged if the crepes tear at first, the first crepe is usually a dud. The crepes are not sweetened, I found the filling added enough sweetness. But if you like them sweeter, you can adjust to your liking. However, be mindful the nutrition facts will change. If you don't have oat flour, blend rolled oats in a high speed blender until flour forms.
164 Calories, 8 gram fat, 6 gram protein, 16 gram total carbohydrate, 1 grams of fiber, 6 gram sugar, 83 mg sodium
*nutrition facts are just an estimate. Will vary based on size of crepes and how much filling you add to each crepe. You will likely have leftover filling. Notes *As the pan gets hotter, it will take less time to cook each crepe. I added a good amount of pumpkin spice for extra flavor but you can adjust the spices to your liking. It takes a couple tries to get the cooking process down. Don’t be discouraged if the crepes tear at first, the first crepe is usually a dud. The crepes are not sweetened, I found the filling added enough sweetness. But if you like them sweeter, you can adjust to your liking. However, be mindful the nutrition facts will change. If you don't have oat flour, blend rolled oats in a high speed blender until flour forms.