Pumpkin Spiced Crepes with Pumpkin Butter

by Carrie Keele on October 25, 2010

Thirty-six years ago yesterday, my sweet husband was born! In our family, one of my favorite birthday traditions is to make breakfast in bed for the honoree. Normally, the breakfast of choice is strawberry belgian waffles. But you see, Taylor’s birthday is on the eve of my birthday (yup, today’s my, ummmm, 29th birthday!) Since Taylor likes to try new things, I usually try to mix up things a little for his breakfast.

This year? I came across this great recipe from Gina’s Skinny Recipes. This website has some awesome recipes that you can feel good eating. I have a feeling I will be trying out more of their recipes! How can you go wrong with Pumpkin? I’m not kidding when I tell you that this tasted like pumpkin pie for breakfast! It was AMAZing. I get so giddy when I find yummy food, that’s easy to make AND is good for you … SCORE!

Now, because it was so early (we have 9am church) and we were trying to get done in time to get to church, I didn’t have a chance to take pictures … please give credit to Gina for these beautiful pictures. P.S. Don’t be afraid of making crepes. I’ve always thought they were hard to make, but if you can make pancakes, you can make these!

1 1/2 cups fat free milk

2 large egg whites
1 whole egg
1 tsp oil
1 tsp vanilla
1 cup white whole wheat flour (all purpose works fine)
1 tsp cinnamon
1 tsp pumpkin pie spice
butter flavored spray
1 1/2 cups pumpkin butter (2 tbsp in each crepe), warmed (see recipe below)
fat free whipped topping (optional)
powdered sugar (optional)

Blend flour, milk, cinnamon, pumpkin spice, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

To serve, spoon 2 tbsp pumpkin butter into center of each crepe, fold the edge of crepe over filling and roll, placing the crepe on a plate seam side down. Sprinkle lightly with powdered sugar and a little more pumpkin spice or cinnamon. Serve warm.

Makes 3 cups. Batter can be refrigerated for up to 2 days.
Servings: 12 • Serving Size: 1 crepe with filling • Weight Watcher Points: 2 pts
Calories: 107.1 • Fat: 1.1 g • Protein: 3.8 g • Carb: 23.5 g • Fiber: 1.7 g



1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

Servings: 14 • Serving Size: 1/4 cup • Points: 1.5 pts

Calories: 88.2 • Fat: 0.3 g • Protein: 1.0 g • Carb: 27.3 g • Fiber: 2.5 g


Blogaholic Designs”=
  • Katharine Fish

    I just discovered Gina's site this weekend and that recipe looks amazing! Thanks for sharing!

    Your blog is too cute & I love the header picture!

  • Carrie

    Katharine, thanks! I tried really hard to find a mix of pictures that show my goals. I'm so excited to try her recipes. There are tons of recipe blogs, I just love how hers is the right mix (healthy, do-able ingredients, easy enough to make, etc.)

Previous post:

Next post: