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!