High Protein Healthy Pumpkin Crepes Recipe

About this recipe

Make healthy pumpkin crepes packed with protein for a delicious hot breakfast. Easy blender crepe batter, ready in minutes. A satisfying, nutritious morning meal the whole family will love.

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Crepes have been one of my top favourite special treats for as long as I can remember! Who doesn’t love the thin and flavorful 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 plate 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 crepes. 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!

Four rolled pumpkin crepes arranged on a white plate, held by hands wearing a black shirt.

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 flavor is not overbearing, but just the perfect balance of the fall essence in every bite.

Rolled pumpkin crepes dusted with cinnamon on a white plate, held by hands.

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!

Here are other tools to help you make the perfect healthy pumpkin crepes:

Five rolled pumpkin crepes dusted with cinnamon on a white square plate held by hands.

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.

Ingredients for high protein pumpkin crepes laid out in bowls and containers on a white surface, including flour, eggs, pumpkin puree, and spices.

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 flavors!
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.

Homemade pumpkin pie spice blend in a wooden bowl

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.

Blender filled with crepe batter being prepared on a kitchen counter.

Blender filled with crepe batter ingredients on kitchen counter next to a yellow apple.

Blended pumpkin crepe batter in a food processor, smooth and ready to chill.

Measuring ground cinnamon with a spoon into a wooden bowl next to a blender with crepe batter.

Pour the batter into a large bowl, cover with plastic wrap, and chill for 15–30 minutes.

Pumpkin crepe batter being poured into a measuring cup with measurement markings visible.

Crepe batter in a measuring cup covered with plastic wrap, chilled before cooking.

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.

Pouring sour cream into a bowl of pumpkin cream cheese filling ingredients with cinnamon and other seasonings visible.

Pumpkin cream cheese filling whisked together in a stainless steel bowl with visible streaks of caramel and pumpkin puree.

Pumpkin cream cheese filling ingredients in a bowl with cinnamon and pumpkin puee before mixing

Whisking pumpkin cream cheese filling in a stainless steel bowl until well combined and smooth.

Cover and chill in the fridge until the crepes are prepared.

Pumpkin cream cheese filling whisked smooth in a white ramekin, ready to chill before assembly.

Preparing the Healthy Pumpkin 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.

Butter being swirled in a non-stick crepe pan over medium heat on a stovetop.

Crepe batter being poured into a buttered non-stick pan on the stovetop.

Crepe cooking in a non-stick pan, showing a thin, lightly golden crepe with melted butter.

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.

Cooked pumpkin crepes stacked on a white plate with butter being spread across the top one.

Spreading pumpkin cream cheese filling down the center of a cooked crepe on a white plate.

Hands rolling a pumpkin crepe filled with cream cheese into a cigar shape on a white plate.

Dust the tops with a sprinkle of pumpkin spice.

Rolled pumpkin crepes dusted with cinnamon on a white square plate, ready to serve.

Serve warm and enjoy! 🎃

Cutting into a rolled pumpkin crepe on a white plate with a fork and knife, with more crepes on a serving plate in the background.

A rolled pumpkin crepe held on a fork, showing its spiral texture and golden-brown color on a plate.

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!

Rolled pumpkin crepes stacked on a white plate, dusted with cinnamon.

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!

Three rolled pumpkin crepes dusted with cinnamon on a white square plate.

Other Protein Pumpkin Breakfasts

Pumpkin Puree Stovetop Oats

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!

Recipe by Anadi Misra