These Pumpkin Cheesecake Crepes are simple to make and filled with a pumpkin spice cream cheese filling for a scrumptious brunch, breakfast, dinner, or dessert!
Ingredients
- 3 large eggs
- 1 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 3/4 cup all purpose flour
- 3 Tbsp white granulated sugar sweetener – I use Lakanto Classic or Baking Monkfruit
- 1 tsp pumpkin spice
- 3 Tbsp canned pumpkin puree- not pumpkin filling
Pumpkin Cheesecake Filling:
- 4 oz. light cool whip
- 4 oz. reduced fat cream cheese, softened
- 2 Tbsp pumpkin puree
- 1/2 cup white granulated sugar sweetener- I use Lakanto Classic or Baking Monkfruit
- 1/2 tsp pumpkin spice
- pinch of salt
- 1 tsp pure vanilla extract
Instructions
- In a large bowl whisk together eggs, almond milk, vanilla, flour, sweetener, pumpkin spice, and pumpkin puree. Whisk until smooth. Set aside
- Using a hand or stand mixer, beat the cream cheese until it’s smooth. Mix in the sweetener, salt, pumpkin spice, and vanilla. Mix until filling is smooth.
- Using a spatula fold in the cool whip until well combined. Set aside.
- Heat a small-medium skillet (about 8-10 inches) over medium-high heat. Spray with non-stick spray.
- Pour 1/4 cup batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle.
- Cook for 1-2 minutes until the edges are dry and top of the crepe starts to bubble. Then gently flip the crepe over. (You can use a spatula or fork). Cook for an additional 30 seconds on that side. Remove crepe from heat and set aside.
- Repeat with the remaining batter. Tip: remove pan from heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes-and be sure to spray the skillet each time you cook a new crepe with non cooking spray.
- Fill each crepe with 2 Tbsp of the pumpkin cheesecake filling. Then roll the the crepe up.
- Top with caramel sauce, fruit, sugar free syrup, or/and reddi whip.
Makes 10 crepes
4 points per serving