It’s a [virtual] pumpkin party, guys! We are 10 days away from Halloween and already knee-deep in pumpkin everything, so we (we being a bunch of super amazing super bloggers that I seriously admire, and me) decided to just go full tilt and bring on the pumpkin en masse. Because let’s face it: pumpkins are the best.
I have a bit of a love affair with crepes. I don’t eat them much during the summer, but as soon as the weather turns cool, I whip out my crepe maker and it basically stays on til spring. I thought what better way to celebrate this pumpkin party and crepe-making season than with a huge serving of pumpkin crepes and a light as air cinnamon ginger cheesecake filling.

Usually when I go out for crepes, I always end up getting a savory crepe. Something filled with a nice sauce, chicken and a ton of veggies. At home I always, always make sweet crepes. I don’t even know if I know how to make a savory crepe. My favorite sweet crepes are my hazelnut crepes. They are nuty and sweet and go well with so many different fillings. These pumpkin crepes, however, really give the hazelnut crepes a run for their money. I love how they still stay so moist, after cooking and have so much flavor in them. The cinnamon ginger cheesecake filling is amazing, but I can eat these crepes all on their own.

I use a crepe maker to make my crepes. It’s basically just a large, flat, and circular griddle. You don’t need one to make crepes though. Any large, shallow skillet will work (for the sake of the recipe, I will just call it a griddle). My biggest tip is to work quickly so the batter has a chance to spread before it gets cooked. A trick I use to do that is to keep the temperature lower than recommended. Usually recipes ask for a temperature of about 400 degrees F (or medium high on a stove), so I keep mine at a medium (or about 300- 350 degrees F).
The crepes you see here are filled with just the cheesecake filling, but I love adding things to it like sliced poached pears or roasted apples for more flavor and texture. Yum.

Pumpkin Crepes with Cinnamon Ginger Cheesecake Filling

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Ingredients

• 1 cup flour
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 3 large eggs, room temperature
• 1 1/2 cups milk, room temperaure
• 1/3 cup, plus 1 tablespoon pumpkin puree
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract

Filling

• 4 oz cream cheese, room temperature
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon finely diced fresh ginger
• 1 teaspoon vanilla extract
• 3/4 cup freshly whipped cream

Instructions

1. In a bowl, mix together the flour, spice and salt, then set aside.
2. In a separate bowl, beat the eggs, milk, pumpkin, butter, and vanilla until well incorporated.
3. Slowly pour the wet ingredients into the dry and mix until there are no lumps. Place in the refrigerator while your griddle heats.
4. Heat a 10-inch or 12-inch griddle on medium heat. Lightly coat the griddle with butter or oil (I used cooking spray).
5. Take out your batter and place 1/4 cup in the middle of the griddle and working quickly, spread the batter so that it evenly coats the griddle. Cook for about a minute, then turn the crepe and cook for another minute on the other side. Place on a paper towel, and put another paper towel over the crepe.
6. Repeat with the remaining batter, placing the crepes on top of one another using paper towels to separate them.
7. Make your filling. Beat the cream cheese until smooth. Add in the powdered sugar, salt, cinnamon, and ground ginger and beat well. Mix in the diced ginger and vanilla and mix. Gently fold in the whipped cream.
8. Spread some of the filling (I used about two heaping tablespoons) over 1/4 of a crepe. Fold the crepe in half to form a semi circle, then in half again to form a triangle over the filling. Repeat with the remaining crepes. Top with shaved chocolate if desired!

Get ready to party!! Here are the other amazing pumpkin recipes from the other bloggers joining in on the fun!