Fall Into Breakfast-Pumpkin Crepes


It’s the first day of autumn. My favorite season of all in California. This morning as I was walking my dog in the crisp cool air, barefoot in my pajamas, I was thinking what better breakfast than something with pumpkin. I already had some in the fridge from the kids’ Pumpkin Protein Pancakes and it just sounded so satisfying. Well Sunday mornings are usually crepe day, and nothing sounded better than a bit of fall with spice added in.

And there became Pumpkin Crepes with Pumpkin Whipped Cream.

First off, I invite you to check out my Original Crepes. You’ll be glad you did.

For these flavorful delights I added 2/3 cup pumpkin puree, 2 additional tablespoons of sugar and some spices.




And I cooked the crepes as usual, saying, “circle, circle, circle” along with my 2 year old.



When those were done I made a quick Pumpkin Whipped Cream using a packet of whipped cream mix, a bit of pumpkin purée and sugar and spices.



Which whipped up very nicely.


And my boys gave their seal of approval with plenty

of bowl licking.


Now are you ready to go and make some?


Pumpkin Crepes with Pumpkin Whipped Cream

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Number of servings: 10

Per Serving 301 calories

Fat 9 g

Carbs 43 g

Protein 11 g


Pumpkin Crepes with Pumpkin Whipped Cream

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.


    For the Crepes

  • 3 cups all purpose flour
  • 2 cups low fat milk
  • 5 large eggs
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup plus 2 Tb sugar
  • 1/4 cup salted butter, melted
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • Cooking spray
  • For the Whipped Topping

  • 1 pouch Whipped Topping Mix
  • 1/2 cup cold milk
  • 1/2 tsp vanilla extract
  • 2 Tb pumpkin puree
  • 1 Tb powdered sugar
  • dash cinnamon
  • dash nutmeg
  • dash allspice


  1. Using a large stand mixer or whisk by hand, beat eggs, vanilla, sugar, pumpkin and spices. Slowly add milk. Add yogurt and combine well.
  2. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed.
  3. Finally add melted butter and mix until batter is smooth.
  4. Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
  5. Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter.
  6. Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
  7. Fold into quarters onto large platter and keep warm by covering with a clean dry towel.
  8. In a well chilled bowl, beat together packet of whipped topping mix and cold milk.
  9. Add vanilla, pumpkin and spices and beat until stiff peaks form.
  10. Chill until ready to serve. Refrigerate leftovers and use within 4 days.
  11. Serve on top of pumpkin crepes, layered or dolloped on top.
  12. Dust with cinnamon and powdered sugar. (optional)

How are you kicking off fall this year?

You may also enjoy Apple Oatmeal Cheesecake Pancakes

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  1. Renee says

    Hi Sandy!

    I see the servings yield is 10 for this recipie; how many crepes of approx what diameter does one serving size include? Also, does the calorie count listed include the topping? If so do we know what one serving of the crepes alone would be? Excited to try something new!

    • says

      Yes, Renee, the calorie count includes the toppings. Feel free to check out my Original Crepes recipe mentioned above for the full details on crepe making. The diameter is about 8″ and 1 ladle, or 1/4 cup per serving. Makes about 20 crepes. Hope you like them!

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