These pumpkin crepes with whipped Nutella are the perfect fall breakfast! And bonus… this breakfast is ready to eat in just 30 minutes!!

A pumpkin crepe stuffed with whipped Nutella and glazed with Nutella.

When I was growing up, crepes were a big deal! I come from a family of 5 kids. When my mom made crepes she 8X the batter just to feed all of us. We devoured crepes! They were a rarity, so we took full advantage and ate until we couldn’t lift our forks to our face. I adapted my families crepe recipe to make it pumpkin and suitable for fall. If you love pumpkin, pumpkin spice, or Nutella, you will LOVE these crepes!

A stack of 8 pumpkin crepes.

You can serve these pumpkin crepes warm or cold. Because we’re working with a whipped Nutella, I served my on the cold side. I didn’t want the Nutella cream to melt in the crepe. And honestly, it was fantastic! I added a drizzle of warm Nutella to the top because, the more Nutella the better.

Whipped Nutella

When I make crepes I use a 10 inch cast iron skillet. Similar to this one. My grandmother and my mother use the same pan when they make theirs crepes so naturally I do what they do 🙂 If you have a pan you make your crepes in, use that. You don’t need anything special for this recipe.

Pumpkin crepes loaded with whipped Nutella, gently sitting on a plate.

I hope you give these Pumpkin Crepes with Whipped Nutella a whirl!

 

A pumpkin crepe stuffed with whipped Nutella and glazed with Nutella.
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5 from 1 vote

Pumpkin Crepes with Whipped Nutella

Pumpkin crepes paired with Nutella is a perfect breakfast for the cooler months!
prep time 15 mins
cook time 15 mins
total time 30 mins
servings: 8 crepes
calories: 271kcal
author: Salt & Baker

INGREDIENTS

  • 4 eggs
  • 8 T flour
  • 1 cup milk
  • 4 T pumpkin puree
  • 1 tsp Pumpkin spice
  • 1/4 tsp cinnamon
  • 1 tsp sugar

Nutella Cream

  • 3/4 cup heavy cream
  • 3 T powdered sugar
  • 4 T Nutella

INSTRUCTIONS

Pumpkin Crepes

  • In a medium size bowl beat the eggs on high for 1 minute. Add the flour. Beat on high for 30 seconds. Add the milk, pumpkin puree, pumpkin spice, cinnamon, and sugar, beat for 1 minute or until everything is well combined. 
  • Using a 1/3 cup measuring cup, add the crepe mixture to a 8-10" skillet. I usually cook mine over medium/medium low heat. (You can use whatever pan you normally use for crepes. I tend to make my crepes bigger. You can make them smaller). Cook for 1 minute or until the crepe becomes golden, flip and cook the other side for 30-45 seconds more. Repeat until you've used up all of the crepe batter. 

Whipped Nutella

  • In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream. Beat until soft peaks form. Add the powdered sugar. Beat until stiff peaks form. Now add the Nutella, mix until combined. 
  • Take a crepe and spread 1-2 T of whipped Nutella on one half of the crepe. Fold in half, and place 1 T on one half of the crepe. Fold in half. At this point your crepe will look triangular. Drizzle pure Nutella over the crepes if you desire. Enjoy immediately! *

RECIPE NOTES

*I usually don't eat these warm. If the crepe is too hot, the Nutella cream won't hold it's shape as well. However, you can skip the Nutella cream and serve the crepes warm with pure Nutella slathered on top. YUMM!!
Calories: 271kcal | Carbohydrates: 23g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 61mg | Potassium: 186mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1665IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 1.7mg
Course: Breakfast
Cuisine: French
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.

Love these pumpkin crepes? Try more of my pumpkin recipes: