When cooler days arrive, there’s nothing better than filling your kitchen with the warm scent of pumpkin and cinnamon. These pumpkin crepes with a creamy cottage cheese filling are soft, golden, and delicately flavored. Unlike traditional crepes, this version uses pumpkin purée and pumpkin seed flour, giving them a naturally rich color, a boost of nutrients, and a slightly nutty undertone.
Filled with a light and spiced cottage cream, then finished with dark chocolate, whipped cream, and fresh fruit, they’re versatile enough for breakfast, dessert, or even a festive brunch centerpiece. Best of all, they’re gluten-free, lower in carbs, and packed with protein—making them a guilt-free indulgence.
Why You’ll Love These Pumpkin Crepes
- Nutrient-dense: Pumpkin adds fiber, vitamins A and C, plus antioxidants.
- Protein-packed: Eggs and cottage cheese make them satisfying and filling.
- Gluten-free & low carb: Perfect for those looking to skip traditional wheat flour.
- Beautiful presentation: With a drizzle of chocolate and seasonal fruit, they look like something from a patisserie.
- Flexible: Enjoy them sweet or even try a savory twist.
Ingredients You’ll Need
For the Pumpkin Crepes
- 200 g roasted pumpkin purée
- 4 large eggs
- 30 g melted butter
- 30 ml heavy cream
- 1 ½ tablespoons pumpkin seed flour (defatted if available)
For the Filling
- 200 g full-fat cottage cheese (or farmer’s cheese)
- 2–3 tablespoons heavy cream
- ½ teaspoon ground cinnamon
- Sweetener of choice: inulin, stevia, or erythritol
For Topping (Optional but Recommended)
- Melted dark chocolate with a touch of coconut oil
- Lightly sweetened whipped cream
- Seasonal fruits such as physalis, berries, or sliced pears
Step-by-Step Instructions
1. Roast the Pumpkin
Start with fresh pumpkin for the deepest flavor. Cut it into chunks, roast until tender, and scoop out the flesh. Blend it while warm with butter until smooth and silky. This creates the base for the crepe batter.
2. Make the Crepe Batter
To the warm pumpkin mixture, add eggs, heavy cream, and pumpkin seed flour. Blend until the batter is smooth and pourable. If it feels too thick, add a splash more cream or milk.
3. Cook the Crepes
Heat a non-stick skillet with a touch of olive oil. Pour a thin layer of batter, swirling the pan to spread it evenly. Cook for about 1–2 minutes per side until golden and set. Continue until all the batter is used.
4. Prepare the Creamy Filling
Mash cottage cheese with cream until smooth. Stir in cinnamon and your sweetener of choice. Adjust sweetness to taste. The filling should be creamy but spreadable.
5. Assemble the Crepes
Spread a spoonful of filling inside each crepe, then fold or roll as desired. Drizzle with melted chocolate, add whipped cream, and finish with fresh fruit for color and flavor.
Tips for Perfect Pumpkin Crepes
- Use a good non-stick pan: Pumpkin batter is a little more delicate than wheat-based crepes, so a quality skillet helps avoid tearing.
- Blend thoroughly: A smooth batter ensures even cooking and prevents clumps.
- Control the thickness: Pumpkin flour absorbs liquid differently. Add cream or milk if the batter becomes too dense.
- Serve immediately: These crepes are best enjoyed warm when the filling and toppings contrast beautifully.
Ingredient Swaps and Variations
- Dairy-free option: Replace butter with coconut oil, cream with coconut cream, and cottage cheese with a plant-based alternative.
- Savory version: Skip the sweetener and cinnamon, and fill with sautéed mushrooms, spinach, or cheese.
- Nutty twist: Add crushed walnuts or pecans to the filling for extra crunch.
- Spiced upgrade: Enhance the autumn flavor with nutmeg, ginger, or pumpkin spice blend.
Nutrition Highlights
These pumpkin crepes are naturally lighter than traditional versions while being more satisfying. A serving offers:
- High protein from eggs and cottage cheese
- Lower carbs thanks to pumpkin and pumpkin seed flour
- Good fats from butter, cream, and olive oil
- Fiber and antioxidants from pumpkin
This makes them a balanced option for a weekend breakfast or post-dinner treat without the sugar overload.
Serving Ideas
- Elegant dessert: Plate with a chocolate drizzle and fresh mint for dinner parties.
- Cozy brunch: Serve with coffee, chai latte, or spiced tea.
- Kid-friendly treat: Top with a little honey and banana slices for a natural sweetness.
Storing and Reheating
- Refrigerate: Keep leftover crepes stacked with parchment between each layer for up to 3 days. Store the filling separately.
- Reheat: Warm gently in a pan or microwave before filling.
- Freezing: The crepes (without filling) freeze well for up to a month. Thaw and reheat before serving.
Final Thoughts
These pumpkin crepes with creamy cottage filling bring together everything people love about autumn flavors—comfort, warmth, and indulgence—with a healthier twist. Whether you’re making them for a quiet Sunday breakfast or as a show-stopping dessert, they strike the perfect balance between nutritious and decadent.
Pumpkin Crepes with Cinnamon Cottage Filling
Ingredients
Method
- Cut pumpkin into chunks and roast until tender. Scoop out flesh and blend with melted butter into a smooth purée.
- Add eggs, heavy cream, and pumpkin seed flour to the purée. Blend until smooth and pourable. If too thick, add a splash more cream.
- Heat a non-stick skillet with a little olive oil. Pour in a thin layer of batter, swirl to coat, and cook for 1–2 minutes per side until golden. Repeat with remaining batter.
- Mash cottage cheese with heavy cream until smooth. Stir in cinnamon and sweetener to taste.
- Spread a spoonful of filling on each crepe, then roll or fold. Drizzle with melted dark chocolate, add whipped cream, and garnish with fresh fruit before serving.
Notes
- Use a good non-stick pan to prevent tearing.
- If batter is too thick, thin it with a splash of cream or milk.
- Best enjoyed warm for optimal flavor and texture.
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