Skip to main content

Pumpkin Crepes with Cinnamon Ginger Cheesecake Filling



The best fall breakfast treat is these Pumpkin Crepes with Cinnamon Ginger Cheesecake Filling. Pumpkin crepes that are warm and spiced are filled with a rich and creamy cheesecake filling that will make your mouth water. Add whipped cream and maple syrup on top to make them even better!

Ingredients:

  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup milk
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 4 oz cream cheese
  • 1/4 cup powdered sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • Whipped cream optional
  • Maple syrup optional

Instructions:

In a mixing bowl, combine the pumpkin puree, flour, eggs, milk, granulated sugar, cinnamon, ground ginger, vanilla extract, and salt

Mix until you have a smooth crepe batter

In a separate bowl, beat together the cream cheese, powdered sugar, cinnamon, and ground ginger until well combined

This is your cheesecake filling

Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray

Pour a small ladleful of the crepe batter into the skillet, swirling it around to cover the bottom evenly

Cook for 2-3 minutes until the edges start to lift and the crepe is set

Flip the crepe and cook for an additional 1-2 minutes until lightly browned

Repeat with the remaining batter to make more crepes

Spread a generous spoonful of the cinnamon ginger cheesecake filling on each crepe and fold it in half or roll it up

Serve the pumpkin crepes warm, optionally topped with whipped cream and a drizzle of maple syrup

Enjoy your delicious Pumpkin Crepes with Cinnamon Ginger Cheesecake Filling!


Comments

Popular posts from this blog

Paleo Slow Cooker Chicken and Vegetable Stew

Perfectly cooked in a slow cooker, this stew is full of flavor and packed with chicken and vegetables, making it a great Paleo option. This dish can be made in advance as a freezer meal for easy cooking and is ideal for Whole30. Ingredients: 2 lbs boneless, skinless chicken thighs, diced 4 carrots, sliced 2 bell peppers, diced 1 onion, diced 3 cloves garlic, minced 1 can 14 oz diced tomatoes 1 cup chicken broth 2 tsp dried thyme 2 tsp dried rosemary Salt and pepper to taste Instructions: Add the chicken, carrots, bell peppers, onion, and garlic to a slow cooker Add the diced tomatoes, chicken broth, salt, pepper, dried thyme, and dried rosemary Mix everything together Cook, covered, for 6-8 hours on low or 3-4 hours on high, or until the chicken is thoroughly cooked and the vegetables are soft Enjoy while hot!

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

This Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas is a delightful combination of fresh greens, sun-dried tomatoes, herbs, and crunchy roasted chickpeas. It's a healthy and flavorful salad that's perfect for lunch or as a side dish for dinner. Ingredients: 4 cups mixed greens kale, spinach, arugula 1 cup cherry tomatoes, halved 1/2 cup sun-dried tomatoes, chopped 1/4 cup fresh basil leaves, torn 1/4 cup fresh parsley leaves, chopped 1/4 cup toasted pine nuts 1 can 15 oz chickpeas, drained and rinsed 2 tablespoons olive oil 1 teaspoon paprika Salt and pepper to taste For the dressing: 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 clove garlic, minced 1 teaspoon Dijon mustard Salt and pepper to taste Instructions: Preheat your oven to 400F 200C In a bowl, toss the chickpeas with olive oil, paprika, salt, a...

Coffee Ice Cream

Enjoy the rich and creamy goodness of coffee ice cream that you made yourself. This recipe makes a rich frozen treat that coffee lovers will love by combining the strong flavor of instant coffee with the smoothness of heavy cream and milk. Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/4 cup instant coffee granules 4 large egg yolks 1 teaspoon vanilla extract Instructions: In a saucepan, combine heavy cream, whole milk, sugar, and instant coffee granules Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar and coffee granules are dissolved In a separate bowl, whisk the egg yolks Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks Pour the tempered egg mixture back into the saucepan with the remaining cream mixture Cook over medium heat, stirri...