Pumpkin Crepes 4 Ingredients

I am a huge fan of crepes, as any French person should be, but I am also hugely into anything pumpkin for the holiday season, so I decided to combine the two! These crepes have the same texture as my vegan crepes and banana crepes but with a sweet pumpkin flavor. This recipe is super easy to whip up and can be used for a delicious fall breakfast or dessert. Pumpkin deliciousness.

Ingredients and Substitutions

You only need 4 base ingredients for this recipe and I’ve included a few optional ones that make the crepes amazing.

Pumpkin Puree – Canned pumpkin works best for convenience, but you can also use homemade pumpkin puree (make sure it’s well-drained). Oil of Choice – Light oils such as avocado, olive, canola, or melted vegan butter work well. Choose an oil with a mild flavor to let the pumpkin shine. All-Purpose Flour – Swap with gluten-free flour (like Bob’s Red Mill) combined with almond flour for a GF option. Almond Milk – You can substitute with any plant-based milk, such as oat, soy, or coconut milk. Pumpkin Pie Spices – It’s optional, but you can also just add cinnamon if you don’t have a spice mix. Vanilla Extract – Vanilla is optional, but it enhances sweetness and complements the pumpkin flavor. Sugar – Optional, but it adds a touch of sweetness perfect for dessert crepes.

How to Make Pumpkin Crepes

This recipe is just as easy to make as my other crepe recipes! Here are pictures of the key steps.

Serving Suggestions

While these pumpkin crepes can be filled with pretty much anything you like, from spreads to peanut butter, fresh or frozen berries, or even ice cream, let me tell you what my favorite option for a classic fall flavor.

Carine’s Crepe Tips

I’ve been making crepes for decades, so I have quite a bit of experience! Here are some of my tips to make the best you can:

First Crepe Struggles? It’s normal! The first crepe is often messy, but as the pan warms up and absorbs excess oil, the rest will turn out beautiful Crepe Too Thick? If the batter sets too quickly or spreads unevenly, slightly lower the heat and add a tablespoon of almond milk to thin it. Perfect Flip: Wait until the edges are slightly curled and golden brown before flipping for best results.

Storage Suggestions

Room Temperature: Store leftover crepes stacked on a plate covered with plastic wrap for up to 4 days to keep them moist. The top one might slightly dry out, but the others will be fine. I recommend adding a sheet of baking paper under the first crepe as they might stick to some plates. Freezer: Freeze the crepes for up to 1 month. Place parchment paper between each crepe to prevent sticking. Reheat in a pan or microwave.