14 Crowd-Pleasing Crepes Easy Recipes Everyone Loves

Written by Clara Bennett in Breakfast

Did you know over 60% of brunch guests pick pancakes or crepes first? You’ll feel the warm, thin batter sizzle as butter kisses the pan and a sweet citrus scent drifts up. Picture silky Nutella ribbons, tangy mascarpone, or flaky smoked salmon folded into soft folds — each bite balances texture and flavor. Keep going to find easy, crowd-pleasing combinations and simple tips that’ll make every crepe a little unforgettable.

Classic French Butter and Lemon Crepes

Bright, thin, buttery crepes brightened with fresh lemon — a timeless French treat.

Ingredients:

  • 1 cup (125 g) all-purpose flour
  • 2 large eggs
  • 1 cup (240 ml) whole milk
  • 2 tbsp (30 g) unsalted butter, melted, plus extra for pan
  • 1 tbsp granulated sugar (optional)
  • Pinch of salt
  • 1 tsp vanilla extract (optional)
  • Fresh lemon juice, from 1 lemon (or to taste)
  • Powdered sugar, for dusting

How to Make:

  1. In a bowl, whisk the flour, salt, and sugar (if using) so dry ingredients are combined.
  2. In another bowl, beat the eggs then whisk in the milk, melted butter, and vanilla.
  3. Gradually pour the wet mixture into the dry ingredients, whisking until smooth and lump-free. The batter should be thin and pourable; add a tablespoon of milk if too thick.
  4. Let the batter rest 10–20 minutes at room temperature (this helps make tender crepes).
  5. Heat a nonstick skillet or crepe pan over medium heat and brush lightly with melted butter.
  6. Pour about 1/4 cup (60 ml) batter into the center of the hot pan, immediately tilt and swirl the pan to spread the batter into a thin, even circle.
  7. Cook 30–60 seconds until the edges set and the bottom is lightly golden, then flip with a spatula and cook the other side 15–30 seconds.
  8. Transfer crepe to a plate and keep warm; repeat, brushing the pan with a little butter between crepes as needed.
  9. To serve, fold or roll crepes, sprinkle with powdered sugar, and squeeze fresh lemon juice over the top to taste.
  10. Enjoy immediately — simple, bright, and utterly delicious!

Bon appétit — squeeze, dust, and enjoy these classic French crepes warm.

Nutella and Banana Crepes

Nutella and Banana Crepes — sweet, gooey, and ready in minutes!

Ingredients:

  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 1/4 cups (300 ml) milk
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter, plus extra for the pan
  • 1 teaspoon vanilla extract (optional)
  • Nutella or chocolate-hazelnut spread, for filling (about 1/2 cup)
  • 2 ripe bananas, sliced
  • Powdered sugar and whipped cream for serving (optional)

How to Make:

  1. In a bowl, whisk the flour, sugar, and salt together.
  2. Add the eggs, milk, melted butter, and vanilla; whisk until smooth and thin batter forms.
  3. Let the batter rest 10 minutes (or skip if short on time).
  4. Heat a nonstick skillet over medium heat and brush lightly with butter.
  5. Pour about 1/4 cup batter into the pan, swirling to coat the bottom thinly.
  6. Cook 1–2 minutes until edges lift and underside is lightly golden; flip and cook 30–60 seconds more.
  7. Transfer the crepe to a plate and spread a thin layer of Nutella while warm.
  8. Add a few banana slices, fold or roll the crepe, and repeat with remaining batter and fillings.
  9. Dust with powdered sugar and add whipped cream if you like.

Enjoy warm — these Nutella and banana crepes are pure comfort in every bite!

Strawberry Mascarpone Crepes

Strawberry Mascarpone Crepes — light, tender crepes filled with sweet mascarpone and bright fresh strawberries.

Ingredients:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cups milk (whole or 2% works well)
  • 2 tablespoons unsalted butter, melted (plus extra for the pan)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 oz mascarpone cheese (about 1/2 cup), softened
  • 2 tablespoons powdered sugar (plus extra for dusting)
  • 1 teaspoon lemon zest (optional, for brightness)
  • 1 cup fresh strawberries, hulled and sliced
  • 1–2 tablespoons strawberry jam or honey (optional, to toss with berries)

How to Make:

  1. In a bowl or blender, combine flour, eggs, milk, melted butter, granulated sugar, salt, and vanilla. Whisk or blend until smooth and slightly thin — the batter should pour easily.
  2. Let the batter rest 10–15 minutes (this helps the crepes be tender).
  3. Meanwhile, stir the mascarpone with powdered sugar and lemon zest until smooth and slightly spreadable; set aside.
  4. If using, toss sliced strawberries with jam or a drizzle of honey to sweeten and coat lightly.
  5. Heat a nonstick skillet or crepe pan over medium heat and brush lightly with butter.
  6. Pour about 1/4 cup batter into the pan, tilting and swirling to coat the bottom evenly in a thin layer.
  7. Cook 1–2 minutes until the edges lift and the bottom is lightly golden, then flip and cook 30–45 seconds more.
  8. Transfer the cooked crepe to a plate and repeat with remaining batter, stacking crepes with parchment between if desired.
  9. To assemble, spread a thin layer of sweetened mascarpone over each crepe, add a few spoonfuls of strawberries, then fold or roll the crepe.
  10. Dust with powdered sugar and serve immediately, or top with extra berries and a drizzle of honey for extra shine.

Enjoy these creamy, fruity crepes warm — perfect for a cozy brunch or a sweet treat any time!

Savory Ham, Cheese, and Dijon Crepes

A warm, flaky crepe filled with melty cheese, savory ham, and a tangy Dijon kick — perfect for brunch or a quick comfort meal.

Ingredients:

  • 4 large thin crepes (store-bought or homemade)
  • 8 slices of cooked ham (about 6–8 oz / 170–225 g), thinly sliced
  • 1–1½ cups shredded Swiss or Gruyère cheese (about 100–150 g)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced (optional)
  • ¼ cup heavy cream or crème fraîche (optional, for a creamier filling)
  • Freshly ground black pepper, to taste
  • Chopped fresh parsley for garnish (optional)
  • Lemon wedges for serving (optional)

How to Make:

  1. If using shallot, melt 1 tablespoon butter in a small skillet over medium heat and gently sauté the shallot until soft, about 1–2 minutes. Remove from heat.
  2. In a bowl, mix the Dijon mustard with the heavy cream or crème fraîche (if using) until smooth. Stir in the sautéed shallot and a pinch of black pepper.
  3. Warm a clean nonstick skillet over medium heat and add the remaining 1 tablespoon butter, swirling to coat the pan.
  4. Place one crepe in the skillet and spread about 1 tablespoon of the mustard mixture evenly over the center of the crepe.
  5. Layer 2 slices of ham over the mustard, then sprinkle about 1/4–1/3 cup shredded cheese on top.
  6. Fold the crepe: you can fold in half, then in half again into a triangle, or roll it up—whatever you prefer.
  7. Cook the filled crepe for 1–2 minutes per side, pressing gently with a spatula, until the cheese is melted and the crepe is golden.
  8. Transfer to a plate and repeat with the remaining crepes and filling ingredients.
  9. Season with extra black pepper, sprinkle with chopped parsley, and serve with lemon wedges if desired.

Enjoy your savory ham, cheese, and Dijon crepes — melty, tangy, and utterly irresistible!

Spinach, Feta, and Sun-Dried Tomato Crepes

Spinach, feta, and sun-dried tomato crepes — savory, tangy, and ready in a flash.

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/4 cups milk
  • 2 large eggs
  • 2 tablespoons melted butter (plus extra for pan)
  • 1/4 teaspoon salt
  • 1 cup fresh spinach, roughly chopped (or 3/4 cup frozen, thawed and drained)
  • 1/2 cup crumbled feta cheese
  • 1/3 cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil (for sautéing)
  • Freshly ground black pepper, to taste
  • Optional: a pinch of crushed red pepper or chopped fresh basil for garnish

How to Make:

  1. Whisk flour, milk, eggs, melted butter, and salt in a bowl until smooth; let the batter rest 10 minutes.
  2. Heat a nonstick skillet over medium and brush lightly with melted butter.
  3. Pour about 1/4 cup batter into the pan, swirl to coat the bottom thinly, and cook 1–2 minutes until the edges lift.
  4. Flip the crepe and cook the second side about 30 seconds; transfer to a plate and repeat to make 6–8 crepes, stacking as you go.
  5. In another skillet, heat olive oil over medium, add minced garlic and sauté 30 seconds until fragrant.
  6. Add chopped spinach and sun-dried tomatoes; cook 2–3 minutes until spinach wilts (if using frozen, cook until heated through and any excess moisture evaporates).
  7. Stir in crumbled feta and a grind of black pepper; remove from heat.
  8. Spoon a few tablespoons of the filling onto each crepe, fold or roll, and keep warm in a low oven if needed.
  9. Garnish with basil or a pinch of crushed red pepper if you like a little heat.

Serve warm and enjoy the savory, tangy flavors in every bite!

Blueberry Lemon Ricotta Crepes

Bright, tangy blueberry lemon ricotta crepes — light, creamy, and perfect for brunch.

Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1 1/4 cups milk (any kind)
  • 2 large eggs
  • 2 tablespoons melted butter (plus extra for the pan)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup ricotta cheese
  • 1–2 tablespoons honey or powdered sugar (to sweeten ricotta, adjust to taste)
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • Additional powdered sugar or lemon zest for garnish (optional)

How to Make:

  1. In a bowl, whisk together the flour, sugar, and a pinch of salt.
  2. In another bowl, beat eggs with the milk, melted butter, vanilla, and lemon zest.
  3. Gradually whisk the wet mixture into the dry ingredients until smooth; let the batter rest 10 minutes.
  4. Stir the ricotta with honey (or powdered sugar) and a little lemon juice until creamy; set aside.
  5. Heat a nonstick skillet over medium and lightly brush with butter.
  6. Pour about 1/4 cup batter into the pan, swirling to form a thin crepe; cook 1–1.5 minutes until edges lift.
  7. Flip and cook 30–45 seconds more; transfer to a plate and repeat with remaining batter, adding butter as needed.
  8. Warm blueberries gently in a small saucepan with the tablespoon of lemon juice for 1–2 minutes (or thaw if frozen); keep slightly saucy.
  9. To assemble, spoon a smear of sweetened ricotta down the center of each crepe, add a spoonful of warm blueberries, then fold or roll.
  10. Sprinkle with powdered sugar or extra lemon zest if you like, and serve immediately.

Enjoy these bright, creamy crepes — perfect with coffee and a sunny attitude!

Apple Cinnamon Caramel Crepes

Warm, tender crepes folded around spiced apples and drizzled with sticky caramel — breakfast feels like dessert.

Ingredients:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cups milk
  • 2 tablespoons melted butter (plus extra for the pan)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 2 tablespoons butter (for cooking apples)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • 1/4 cup caramel sauce (store-bought or homemade), plus extra for drizzling
  • Powdered sugar for dusting (optional)

How to Make:

  1. In a bowl, whisk flour, eggs, milk, melted butter, sugar, salt, and vanilla until smooth; let the batter rest 10–15 minutes.
  2. Melt a little butter in a nonstick skillet over medium heat; pour about 1/4 cup batter and tilt the pan to spread into a thin crepe; cook 1–2 minutes until edges lift, flip, and cook 30 seconds more. Stack finished crepes on a plate and keep warm.
  3. In the same skillet, melt 2 tablespoons butter over medium heat; add sliced apples, brown sugar, cinnamon, and nutmeg; sauté 5–7 minutes until apples are tender and caramelized.
  4. Stir in 1/4 cup caramel sauce with the apples and heat until bubbling and coated.
  5. Spoon some apple-caramel mixture down the center of each crepe and fold or roll to enclose.
  6. Drizzle extra caramel over the folded crepes and dust with powdered sugar if desired.

Serve warm and enjoy the sweet, cozy flavors—perfect for a special breakfast or a comforting dessert.

Smoked Salmon, Dill, and Cream Cheese Crepes

Smoked Salmon, Dill, and Cream Cheese Crepes — a silky, savory bite-perfect treat.

Ingredients:

  • 8 thin crepes (store-bought or homemade)
  • 8 oz (225 g) cream cheese, softened
  • 3 tbsp sour cream or Greek yogurt
  • 1 tbsp lemon juice
  • Zest of 1/2 lemon (optional)
  • 3 tbsp fresh dill, finely chopped (plus extra for garnish)
  • 6–8 oz (170–225 g) smoked salmon, thinly sliced
  • 1 small cucumber, thinly sliced or julienned (optional)
  • 1 small red onion, very thinly sliced (optional)
  • Capers, to taste (optional)
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving

How to Make:

  1. In a bowl, combine the softened cream cheese, sour cream (or yogurt), lemon juice, lemon zest (if using), chopped dill, and a few grinds of black pepper. Stir until smooth and spreadable.
  2. Warm the crepes briefly in a pan or microwave so they’re pliable.
  3. Lay one crepe flat and spread about 2–3 tablespoons of the cream cheese mixture evenly over the center, leaving a small border.
  4. Place a few slices of smoked salmon on top of the spread.
  5. Add a few cucumber slices and a couple of thin red onion rings if using, and sprinkle a few capers for a briny pop.
  6. Fold the crepe: roll or fold into a neat cylinder or triangle—whatever you prefer.
  7. Repeat with remaining crepes, filling, and toppings.
  8. Garnish each crepe with extra dill, a squeeze of lemon, and an extra crack of black pepper before serving.

Serve immediately and enjoy the bright, creamy, smoky combo—perfect for brunch, lunch, or a fancy snack!

Chicken and Mushroom Cream Sauce Crepes

Tender Chicken & Savory Mushroom Cream Sauce Crepes — a cozy, elegant meal ready in under 30 minutes.

Ingredients:

  • 4 prepared crepes (store-bought or homemade)
  • 2 tbsp butter (divided)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 8 oz (about 225 g) mushrooms, sliced (cremini or button)
  • 2 cooked chicken breasts, shredded or thinly sliced (about 2 cups)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth (optional)
  • 1 cup heavy cream or half-and-half
  • 1/2 cup chicken broth
  • 1 tsp Dijon mustard (optional)
  • 1/4 tsp dried thyme or 1 tsp fresh thyme leaves
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley (for garnish)
  • Grated Parmesan, for serving (optional)

How to Make:

  1. Warm a large skillet over medium heat and add 1 tbsp butter and the olive oil.
  2. Sauté the chopped onion until soft and translucent, about 3–4 minutes.
  3. Add the mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
  4. Stir in the garlic and cook 30 seconds until fragrant.
  5. Pour in the wine (or 1/2 cup chicken broth) to deglaze the pan; simmer 1–2 minutes to reduce slightly.
  6. Add the remaining butter, the cream, and 1/2 cup chicken broth; stir to combine.
  7. Whisk in the Dijon mustard and thyme, then simmer the sauce 3–4 minutes until it thickens slightly.
  8. Add the shredded chicken to the sauce and heat through, seasoning with salt and pepper to taste.
  9. Warm each crepe briefly in a dry pan or microwave so they’re pliable.
  10. Spoon a generous portion of the chicken and mushroom cream onto each crepe, fold or roll them up, and place seam-side down in the skillet or a baking dish.
  11. Spoon any remaining sauce over the filled crepes and heat 2–3 minutes until everything is hot and melded.
  12. Garnish with chopped parsley and a sprinkle of Parmesan if desired.

Serve immediately and enjoy — these creamy, comforting crepes are perfect for a cozy dinner or a special brunch treat!

Peanut Butter, Jelly, and Honey Crepes

Peanut Butter, Jelly, and Honey Crepes — a sweet, nostalgic combo rolled into a light, tender crepe.

Ingredients:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cups milk (dairy or plant-based)
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter or oil, plus more for the pan
  • 1/2 teaspoon vanilla extract (optional)
  • About 1/2 cup peanut butter (smooth or chunky, warmed slightly for easy spreading)
  • About 1/2 cup jam or jelly of your choice
  • Honey for drizzling
  • Optional toppings: sliced bananas, chopped nuts, powdered sugar

How to Make:

  1. In a bowl, whisk the flour, eggs, milk, sugar, salt, melted butter, and vanilla until smooth and free of lumps.
  2. Let the batter rest 5–10 minutes if you can.
  3. Heat a nonstick skillet or crepe pan over medium heat and lightly brush with butter or oil.
  4. Pour about 1/4 cup batter into the pan, swirling to cover the bottom in a thin, even layer.
  5. Cook 1–2 minutes until the edges lift and the underside is lightly golden, then flip and cook 30–45 seconds more.
  6. Transfer the crepe to a plate and repeat with remaining batter, stacking finished crepes; keep warm.
  7. Spread a thin layer of peanut butter on each crepe, add a spoonful of jelly, and fold or roll the crepe to enclose the filling.
  8. Drizzle with honey and add any optional toppings like banana slices or chopped nuts.
  9. Serve warm and enjoy the gooey, sweet combo!

Sweet, nutty, and utterly satisfying—dig in and savor every bite.

S’mores Chocolate, Graham, and Marshmallow Crepes

A gooey, campfire-inspired crepe filled with melted chocolate, toasted marshmallows, and crunchy graham crumbs.

Ingredients:

  • 1 prepared crepe (store-bought or from your favorite crepe batter)
  • 2 tablespoons chocolate spread (Nutella or melted chocolate)
  • 4 large marshmallows (or mini marshmallows, about 1/4–1/3 cup)
  • 2 tablespoons crushed graham crackers
  • 1 teaspoon butter (for toasting)
  • Optional: drizzle of extra chocolate sauce or caramel, pinch of sea salt

How to Make:

  1. Warm the crepe in a nonstick skillet over medium heat for about 20–30 seconds so it’s pliable.
  2. Spread the chocolate evenly over one half of the crepe.
  3. Sprinkle the crushed graham crackers on top of the chocolate.
  4. Place the marshmallows (or scatter mini marshmallows) over the graham crumbs and chocolate.
  5. Fold the crepe in half, then fold once more into a quarter or roll it up to enclose the filling.
  6. Add the butter to the skillet and return it to medium-low heat.
  7. Toast the folded crepe 1–2 minutes per side, pressing gently with a spatula, until the marshmallows melt and the outside is golden brown.
  8. Transfer to a plate and optionally drizzle with extra chocolate sauce or a sprinkle of sea salt.

Enjoy a s’mores crepe that’s melty, crunchy, and totally irresistible!

Banana Foster Rum Sauce Crepes

Banana Foster Rum Sauce Crepes — warm caramelized bananas wrapped in thin, tender crepes with a boozy, buttery rum sauce.

Ingredients:

  • For the crepes:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cups milk
  • 2 tablespoons melted butter + extra for the pan
  • 1 tablespoon sugar
  • Pinch of salt
  • For the banana foster rum sauce:
  • 2 tablespoons butter
  • 1/4 cup brown sugar, packed
  • 2 ripe bananas, sliced into 1/2-inch rounds
  • 2 tablespoons dark rum (optional; substitute orange juice if avoiding alcohol)
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon
  • To serve:
  • Powdered sugar or whipped cream (optional)
  • Fresh mint or chopped nuts (optional)

How to Make:

  1. Make the crepe batter: whisk flour, eggs, milk, melted butter, sugar, and salt until smooth. Let rest 10–20 minutes if you have time.
  2. Heat a nonstick skillet over medium heat and brush lightly with butter.
  3. Pour about 1/4 cup batter into the pan, tilting to spread a thin, even layer. Cook 1–2 minutes until edges lift, flip, and cook 30–60 seconds more. Stack finished crepes on a plate and cover to keep warm.
  4. In the same skillet, melt 2 tablespoons butter over medium heat. Add brown sugar and stir until it dissolves and becomes syrupy.
  5. Add banana slices and cook 1–2 minutes per side until they begin to soften and caramelize.
  6. Remove pan from heat, carefully add rum (if using) and return to low heat to allow alcohol to flame off a bit and the sauce to deglaze, or simply stir in orange juice. Stir in vanilla and a pinch of cinnamon.
  7. Spoon warm banana foster sauce onto each crepe, fold or roll, and drizzle any extra sauce over the top.
  8. Dust with powdered sugar, add whipped cream or nuts if you like, and garnish with mint.

Enjoy these warm, boozy banana foster crepes — a simple, showstopping treat!

Goat Cheese, Fig, and Walnut Crepes

Bright, elegant crepes with tangy goat cheese, sweet figs, and crunchy walnuts — perfect for brunch or a light dinner.

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/4 cups milk (room temperature)
  • 2 large eggs
  • 1 tablespoon melted butter (plus extra for cooking)
  • 1/4 teaspoon salt
  • 4 ounces soft goat cheese, room temperature
  • 2 tablespoons honey (plus extra for drizzling)
  • 6–8 fresh figs, quartered (or 1 cup jarred figs, drained and chopped)
  • 1/3 cup chopped toasted walnuts
  • 1 teaspoon lemon zest (optional, for brightness)
  • Fresh arugula or baby greens (optional, for serving)
  • Fresh ground black pepper (optional, for savory contrast)

How to Make:

  1. Whisk flour and salt in a bowl. In another bowl, whisk eggs, milk, and melted butter, then pour into flour and whisk until smooth. Let batter rest 10–15 minutes.
  2. Stir goat cheese with 2 tablespoons honey (and lemon zest if using) until spreadable and smooth.
  3. Heat a nonstick skillet over medium and brush with a little butter. Pour about 1/4 cup batter, swirling to coat the pan thinly.
  4. Cook 1–2 minutes until edges lift and underside is lightly golden, flip, and cook 30–45 seconds. Transfer to a plate and repeat with remaining batter, stacking cooked crepes.
  5. Spread a spoonful of the honeyed goat cheese across each crepe, add a few fig quarters and sprinkle with toasted walnuts and a little black pepper if you like.
  6. Fold or roll the crepe and drizzle with extra honey. Serve with a handful of arugula or baby greens on the side for contrast.

Enjoy these sweet-and-salty crepes warm — they’re irresistible bite after bite!

Pumpkin Spice and Maple Crepes

A cozy fall-ready crepe that tastes like pumpkin pie with a maple kiss.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (or a pinch)
  • 1 1/4 cups milk (dairy or plant)
  • 2 large eggs
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons melted butter (plus more for the pan)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (plus extra for serving)
  • Optional toppings: whipped cream, toasted pecans, extra cinnamon, powdered sugar

How to Make:

  1. In a bowl whisk together flour, salt, sugar, cinnamon, ginger, and cloves.
  2. In another bowl whisk milk, eggs, pumpkin puree, melted butter, vanilla, and maple syrup until smooth.
  3. Pour the wet mixture into the dry ingredients and whisk until you have a thin, lump-free batter. Let rest 10 minutes.
  4. Heat a nonstick skillet or crepe pan over medium and brush lightly with butter.
  5. Pour about 1/4 cup batter into the pan, tilt and swirl to spread a thin even layer.
  6. Cook 1–2 minutes until edges lift and underside is light golden, then flip and cook 30–45 seconds more.
  7. Transfer to a plate and keep warm while you cook remaining crepes, re-buttering the pan as needed.
  8. Stack crepes and drizzle with extra maple syrup, add whipped cream and pecans if using, and sprinkle a little cinnamon.

Serve warm and enjoy the comforting pumpkin-and-maple flavor in every bite!

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