Pumpkin Spice Crepes with Maple Pecan Filling

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Let me just say, these Pumpkin Spice Crepes straight up feel like wrapping yourself in a fuzzy blanket while watching fall movies.

Every bite tastes like cozy weather, even if it is still kinda hot outside where I live.

The crepes are soft and lightly spiced, the pumpkin filling is creamy and sweet but not too sweet, and that maple pecan topping on top is like crunchy sticky candy.

I swear I could eat it with a spoon. I have already done that actually, no regrets.

Ingredients

Crepes

1 cup all purpose flour
1 cup whole milk
1/2 cup water
2 large eggs
2 tablespoons melted butter
1 tablespoon sugar
1 teaspoon pumpkin spice
1/4 teaspoon salt
1 teaspoon vanilla

Pumpkin Filling

1 cup pumpkin puree
1/2 cup softened cream cheese
1/4 cup powdered sugar
1 teaspoon pumpkin spice
1/2 teaspoon vanilla
2 tablespoons heavy cream

Maple Pecan Topping

1 cup chopped pecans
1/4 cup real maple syrup
2 tablespoons butter
1/4 teaspoon cinnamon
A pinch of salt

How I Make Them

First thing I do is whisk the flour, sugar, pumpkin spice, and salt in one bowl.

In another bowl I mix the milk, water, eggs, melted butter, and vanilla.

I pour the wet mix into the dry while whisking like I am trying not to make lumps. If I am feeling lazy I just throw the whole thing in a blender and call it a day.

The batter should be pretty thin, more like melted ice cream than pancake batter. I let it sit for about ten minutes while I make the filling.

For the pumpkin filling I just beat everything together until it is smooth.

If it looks too thick I splash in more cream. Sometimes I stick it in a piping bag if I am trying to be cute but usually I just scoop it with a spoon.

The pecan topping is the best part. I put butter in a saucepan and melt it over medium heat.

Then I toss in the pecans, maple syrup, cinnamon, and salt and stir it around for a few minutes until it turns glossy and smells like I am baking cookies.

I eat one pecan every time just to make sure it is perfect. Quality control.

Now for the crepes. I heat up a non stick pan and brush a little butter in there.

I pour about a quarter cup of batter into the middle and swirl it around the pan until it covers the bottom.

The first one is always ugly so do not panic. After about a minute it should look golden underneath, so I flip it carefully and cook it for another little bit.

I stack them on a plate like a pancake tower while I finish the rest.

To assemble I spread the pumpkin filling down the center then fold it up either in triangles or rolled like a burrito depending on my mood.

I put two on a plate, spoon a chunky pile of maple pecans on top, let it drip down the sides, and just stare at it for a second because it looks unreal.

Serving Ideas

I love eating these warm with hot coffee or chai.

If I am turning it into dessert I add whipped cream or ice cream and go wild with extra maple syrup.

If guests are coming I lay them all on one big platter and sprinkle extra pecans around like I planned ahead all week.

Leftovers

If I somehow have leftovers I keep everything separate in containers in the fridge.

The crepes last a couple days, the filling lasts almost a week, and the pecans could last longer but I always eat them first.

To reheat I just warm the crepes in a pan for a few seconds and zap the filling and pecans until they loosen up.

Little Tips

If the batter feels too thick I just splash in more water.

A good non stick pan makes life easier, trust me. You can totally swap pecans for walnuts or almonds.

Sometimes I dust cinnamon on top just to feel extra.