Pumpkin Crepes

Pumpkin crepes

Today is one of those days when I just want to forget about everything, when I just don’t want to care… But that’s not necessarily a bad thing, especially when you have dessert for breakfast. Yeah, that’s the spirit of a rebel, LOL. I had some leftover pumpkin filling that I used for empanadas so I decided to make crepes and mix some nutella with a little bit of milk and drizzle it over them (more like bathe them in it). They were so good that my I felt better immediately. Here’s the recipe for the pumpkin filling and click here for the crepe recipe (I used all-purpouse flour only for these crepes) The inspiration for these crepes came from the ones we always get at the Pumpkin Show.


Pumpkin Filling
Recipe type: Dessert
Cuisine: American
  • •2 cups pumpkin puree
  • •1 cup condensed milk
  • •1 tsp ground cinnamon
  • •1 tsp ground ginger
  • •1/2 tsp ground clove
  • •1/2 tsp ground nutmeg
  • •1 TBSP corn starch
  1. In a pot cook pumpkin and condensed milk over medium heat.
  2. Add spices when it starts to boil. Mix well and reduce heat to low.
  3. Dissolve corn starch in ⅛ cup of water and stir into the pumpkin slowly when this is simmering. Mix very well.
  4. Let it cool down before using it as a filling.

Pumpkin crepes

Not bad for at all for a breakfast, but next time I’ll eat it as a dessert. It was so delicious!

¡Buen provecho!

Pumpkin crepes


  • Social comments and analytics for this post…

    This post was mentioned on Twitter by MissAmyO: Pumpkin crepes via @BenTheCook just might be for dinner tonight http://foodurl.info/d5m6

  • What a great way to enjoy some pumpkin!

  • wow….these look amazing!!!

  • oh Ben I so love these!!! nice!

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