High Protein Healthy Pumpkin Crepes Recipe
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These High Protein Healthy Pumpkin Crepes are an excellent choice for a nutritious and delicious fall brunch or dessert! These crepes feature a high protein pumpkin spiced batter, and they’re stuffed with a rich pumpkin cream cheese filling! These crepes can get ready in a flash so you can enjoy them whenever you’re looking for a special treat!
Watch How to Make High Protein Healthy Pumpkin Crepes here:
Crepes have been one of my top favourite special treats for as long as I can remember! Who doesn’t love the thin and flavourful batter with all types of fillings! I love crepes for any occasion, such as savory crepes for a savory breakfast, or sweet crepes for a memorable dessert!
With fall into full swing and pumpkin everywhere, there’s no way I could pass up sharing some pumpkin recipes! If you’re looking for a cozy breakfast to make for a die-hard pumpkin lover, then I encourage you to put your heart on a pate by trying out these healthy crepes with pumpkin as part of your Live to Cook one-month challenge to explore your potential in the kitchen! You can get started for free by signing up to my email newsletter, in addition to having all of my new recipes being sent right to your inbox!
What’s even better about these protein healthy pumpkin crepes is that this recipe combines the warm flavors of pumpkin spice and pumpkin with a protein-packed batter, ensuring you enjoy every indulgent bite without compromising on health.
To truly make the most out of the crepe experience, I recommend you pair them with coffee! For hot coffee options, if you can’t get enough pumpkin, then go for the classic Pumpkin Spice Latte! If you would like something a little more neutral, then you can’t go wrong with a Cocoa Cappuccino, or even a Maple Bourbon Latte if this is an extra special occasion (please only serve to adults!). On the other hand, if you want a cold coffee to balance out the warm crepes, you could do an Iced Pumpkin Spice Latte or the For cold coffee, you could try out your own Iced Brown Sugar Shaken Espresso or even a Caramel Ribbon Crunch Frappuccino. On the other hand, if you’re looking for a cup of tea, I recommend a Turmeric Chai Latte or some Rose Chai.
To follow along with making the best high protein pumpkin crepes for fall, then be sure to watch the video! I’d really appreciate it if you’d subscribe to my YouTube channel if you haven’t already, and don’t forget to hit the bell button to get notified when all of my new videos go live along with the written ones! Let’s get cooking!
Why You’ll Love This Recipe for Healthy Pumpkin Crepes!
Soft and delicious crepes: Just because these crepes will be healthy doesn’t mean that we’re going to sacrifice on the core characteristics of an authentic French crepe! Although I admit that adding protein powder and using high protein milk actually did make the crepes just a bit firmer than a traditional crepe, the difference is almost not noticeable, and they’ll still be soft and delicious as a crepe should be!
Easy to make: Every time I make crepes after a long time I realize how simple the process is! Making crepe batter is so simple because we just blend our ingredients together, and the pumpkin cream cheese filling is just a matter of mixing!
High in protein: Dishes like crepes, pancakes, and waffles that are traditionally prepared get a bad rap as breakfast foods because of the lack of protein in them, where the simple sugars will spike your insulin and cause you to be hungry soon after. Each crepe packs in 20 grams of protein, plus we have fibre coming in from the pumpkin puree in the filling, which will also contribute to you being full and satisfied!
Fall goodness: Who doesn’t love pumpkin, especially when it’s fall! These pumpkin crepes really feature plenty of pumpkin deliciousness by using a pumpkin pie protein powder in the batter and a pumpkin cream cheese filling with some pumpkin puree! Even if you’re not a major pumpkin fan, you’ll be happy to know that the flavour is not overbearing, but just the perfect balance of the fall essence in every bite.
What Tools Do You Need for High Protein Healthy Pumpkin Crepes?
To be honest with you, my recommendation would be to invest in a crepe kit, which will consist of a crepe pan and the crepe spreader and spatula. Of course, there’s no need to purchase these if you’re only going to make crepes once and be done with it, but if you truly want to make the best crepes possible and you’ll make them often, then this would be your best bet!
In fact, as you’ll see I certainly don’t have a crepe kit! I’ll be using 3 of my staple kitchen tools, and they’ll do the job just fine. You may get a 5% edge utilizing the proper crepe tools, but technique with your regular kitchen tools will get you to where you want to go!
ZWILLING MADURA Plus - non-stick pan
Here are other tools to help you make the perfect high protein pumpkin crepes:
Ingredients for High Protein Fall Crepes
You can find all ingredient quantities and save the recipe for later by scrolling to the bottom of this post for the FULL PRINTABLE recipe card! The recipe card can also help scale all the ingredients in the recipe based on how many crepes you’re looking to make and to have the right amount of filling. By default, this will make 5 crepes.
For the batter
Flour: All-purpose flour is what I recommend to make the most authentic soft crepes at home.
Eggs: 2 eggs to bind all the ingredients together in the batter.
Milk: To boost up the protein even more, I’m using a high protein milk. Of course, you can definitely use regular milk if that’s what you already have! As I mention in my motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, if there is a suitable substitute you already have on hand, then there’s no need to go out to buy the exact item, especially if you’ll only use it once! I truly acknowledge that the high protein milk is almost double the cost of regular milk, but I actually have never tried it before and I wanted to give it a go for this recipe. It’s quite delicious, and it doesn’t affect the texture and flavour of the batter at all! That being said, if you have regular milk in your fridge and want to use that, then go ahead! You could just add an extra quarter scoop or half scoop of protein powder to bump up the protein content in the crepes, if desired.
Pumpkin protein powder: This time of year, lots of supplement companies tend to offer a pumpkin pie flavoured protein powder, so that’s what I used here to really add that fall pumpkin touch to the batter. If you don’t have a pumpkin pie flavoured protein, then don’t worry! You can simply add vanilla protein powder and add some extra pumpkin pie spice.
Salt: An essential ingredient to bring out the flavours!
Sugar: We need a bit of sugar to sweeten the batter. Since the filling will be fairly sweet, we will have just enough so that our crepe batter isn’t bland!
Butter: Required to cook the crepes on the pan.
For the Pumpkin Cream Cheese Filling
Pumpkin puree: You could use store-bought pumpkin puree from a can or homemade. If you want the freshest flavour, then of course make your own pumpkin puree, but I understand that it’s not totally practical in every situation! Even I used canned pumpkin for this recipe since I had a lot leftover, plus I was craving for crepes ASAP!
Pumpkin spice: You can use a store-bought one, but I always use my homemade blend!
Pumpkin cream cheese: This is a limited edition cream cheese that I purchased from Philadelphia! If you can get your hands on a pumpkin cream cheese, then I really recommend it! At first I was worried that the pumpkin flavour would be too strong, but it was actually extremely delicious and had the perfect flavour. Plus, the package claims that this cream cheese is made with real pumpkin, and I can taste it! However, if you can’t find a pumpkin cream cheese, then you can mix together plain cream cheese with pumpkin spice.
Maple syrup: To add some natural sweetness to the filling. Honey would also be a great option!
Cottage cheese: I’m adding cottage cheese to bump up the protein in the filling itself and add a bit of extra creaminess. I recommend you blend the cottage cheese using an immersion blender so that you don’t have cheese curds in your crepe filling, but if you really want to keep the cheese curds, then that’s no issue!
Vanilla extract: Always adds an amazing aroma to sweets!
For the Pumpkin Spice
How to Make High Protein Healthy Pumpkin Crepes
We’ll briefly go over how to make the crepe batter here, but if you want more details on how to master making excellent crepes at home, then be sure to refer to my Classic Crepe Batter recipe!
For the Pumpkin SPice
To make this homemade pumpkin pie spice, all you need to do is mix all the spices together in a plate or shake the ingredients together in an airtight jar. For more information on storage and how to use your extra pumpkin pie spice, check out the full recipe here.
Make the Batter
How to Make Batter by Hand
Add the flour, milk, salt, sugar, pumpkin spice, protein powder, and eggs in a large bowl and whisk well until combined. Do not over mix the batter.
Transfer to a large bowl and cover with plastic wrap. Chill for 15-30 minutes.
How to Make Batter in a Blender
In a food processor or blender, combine the flour, milk, salt, sugar, pumpkin spice, protein powder, and eggs. Blend just until smooth—avoid overmixing the batter.
Pour the batter into a large bowl, cover with plastic wrap, and chill for 15–30 minutes.
How to Make the Pumpkin Cream Cheese Filling
Add all the ingredients for the pumpkin cream cheese filling to a large bowl. Give it a good whisk until all the ingredients are well combined and the mixture resembles that of whipped butter.
Cover and chill in the fridge until the crepes are prepared.
Preparing the Healthy Pumpkin Spice Crepes
Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl the butter around the pan until melted. Pour ¼ to ⅓ cup of batter into the center of the pan, then quickly tilt and swirl to spread it into a thin, even layer. A crepe spreader makes this step even easier. Cook until the edges begin to lift and the crepe slides easily in the pan. Gently flip using a crepe turner or fish spatula. Cook briefly on the other side, then flip back once more to ensure even doneness.
Transfer the cooked crepe to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
Spread 2–3 tablespoons of pumpkin cream cheese filling down the center of each crepe, then roll into a cigar shape.
Dust the tops with a sprinkle of pumpkin spice.
Serve warm and enjoy! 🎃
Tips To Make The Best Healthy Pumpkin Crepes for Fall
Mix the batter JUST ENOUGH: Avoid over-mixing the batter because it does not need to be aerated. If you over-mix, the batter will develop too much gluten, resulting in rubbery and tough crepes instead of light and tender. When making our batter, we’re looking for just enough gluten to hold the crepe together, but not so much that it becomes chewy. Furthermore, over-mixing also introduces air bubbles, which can increase the chances of the crepes tearing when cooking and having the overall texture be less smooth than desired. Make sure to mix just enough so everything is well combined and there are no lumps in the batter.
Chill the batter: All you need is 30 minutes to allow the batter to spread easily on the pan.
Heat of the pan: If your pan is too hot, your crepes will get too brown and crispy, and no one wants that! To test if your pan is at the perfect temperature, add some butter to the pan. When you’ve added it, it should remain white. On the other hand, if the butter instantly turns brown and nutty, take the pan off the heat for a minute or so.
Be gentle: Make sure to use a delicate hand to manipulate the crepes. I suggest you use a turner/fish spatula/thin spatula to turn the crepes.
Make use of a crepe turner: This tool makes it easier to thinly spread the batter and saves you from twirling the pan around to get a more even result.
Aerate filling: I encourage you to whip the filling ingredients so that the final product is nice and fluffy!
Variations of Healthy Pumpkin Crepes
Gluten-free: If you need the batter to be gluten-free, simply substitute the all-purpose flour for Bob’s Red Mill Gluten-Free 1-to-1 Flour, and add an extra quarter cup of milk to thin out the batter. I’ve used this flour in some of my gluten-free crepe recipes and with some extra liquid, the results are pretty similar to using all-purpose flour!
Filling: Instead of a pumpkin cream cheese filling, you could do mascarpone, whipped cream, Nutella (or homemade vegan Nutella!), or ricotta.
Stuffing: We’ve simply added our pumpkin cream cheese filling in our crepes, but you could also add some chopped bananas and/or strawberries, or other berries.
For topping: If you really would like to, top with some fresh fruit and/or even more of the pumpkin cream cheese filling!
Can I make Healthy Pumpkin Crepes ahead of Time?
I strongly recommend you eat your healthy pumpkin crepes freshly prepared for the best results! Otherwise, they’ll become hard in the fridge and lose their soft texture. Instead, the best option you have is to prepare the crepe batter in advance and cook your crepes to order. I’ve done this plenty of times! Simply store it in an airtight container, or in a bowl covered with plastic wrap. I wouldn’t keep it for too long, however, or else it’ll split.
If you really need to make your crepes in advance, you can cook the crepes and leave them without filling in the fridge, making sure to store them properly. When ready to eat, ensure that you gently reheat them over the stove on low heat. Cooked crepes will stay fresh in the fridge for 3-4 days. However, if you can avoid doing this, then I really advise that you do!
More Easy Crepe Recipes!
Other Protein Pumpkin Breakfasts
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
High Protein Pumpkin Pie Crepes
These High Protein Healthy Pumpkin Crepes are an excellent choice for a nutritious and delicious fall brunch or dessert! These crepes feature a high protein pumpkin spiced batter, and they’re stuffed with a rich pumpkin cream cheese filling! These crepes can get ready in a flash so you can enjoy them whenever you’re looking for a special treat!
Ingredients
- 3 Tbsp (45 g) pumpkin puree (store-bought or homemade)
- 1-2 Tbsp pumpkin spice (store-bought or homemade)
- 5-6 ounces (140 g-170 g) pumpkin cream cheese (or plain cream cheese with pumpkin spice)
- 2 tsp (10 mL) maple syrup
- 1/2 Cup (125 g) cottage cheese, blended
- 1-2 tsp vanilla extract
- 1 Cup (120 g) all purpose flour
- 1 Cup (250 mL) high protein milk (or regular milk)
- 1/2 tsp pumpkin spice (store-bought or homemade)
- 1 scoop (about 30 g) pumpkin protein powder (or vanilla protein powder)
- 2 eggs
- 1/2 tsp salt
- 2 Tbsp (30 g) sugar
- butter, for cooking
- pumpkin spice, for garnish as desired
- 3 Tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground clove
- 1/8 tsp allspice
Instructions
- To make this homemade pumpkin pie spice, all you need to do is mix all the spices together in a plate or shake the ingredients together in an airtight jar.
- Add all the ingredients for the pumpkin cream cheese filling to a large bowl. Give it a good whisk until all the ingredients are well combined and the mixture resembles that of whipped butter.
- Cover and chill in the fridge until the crepes are prepared.
- In a food processor, combine the flour, milk, salt, sugar, pumpkin spice, protein powder, and eggs. Blend just until smooth—avoid overmixing the batter.
- Pour the batter into a large bowl, cover with plastic wrap, and chill for 15–30 minutes.
- Heat a non-stick or crepe pan over medium heat and add about a teaspoon of butter. Swirl the butter around the pan until melted.
- Pour ¼ to ⅓ cup of batter into the center of the pan, then quickly tilt and swirl to spread it into a thin, even layer. A crepe spreader makes this step even easier.
- Cook until the edges begin to lift and the crepe slides easily in the pan. Gently flip using a crepe turner or fish spatula. Cook briefly on the other side, then flip back once more to ensure even doneness.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
- Spread 2–3 tablespoons of pumpkin cream cheese filling down the center of each crepe, then roll into a cigar shape.
- Dust the tops with a sprinkle of pumpkin spice.
- Serve warm and enjoy! 🎃
Nutrition Facts
Calories
638.72Fat (grams)
44.69 gSat. Fat (grams)
27.05 gCarbs (grams)
42.9 gFiber (grams)
1.07 gNet carbs
41.83 gSugar (grams)
17.17 gProtein (grams)
14.06 gSodium (milligrams)
405.29 mgCholesterol (grams)
186.4 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
