Pumpkin Crepes

We enjoy these for breakfast with fruit and sweetened cream cheese in the middle. A litttle different twist for breakfast.

Pumpkin Crepes


1 cup of all-purpose flour

1/3 cup of cooked fresh or canned pumpkin

1 tbsp of melted butter

1¼ cups of milk

¼ tsp of ground cinnamon

 1/8 tsp of ground cloves

 1 tbsp of sugar

 2 eggs


Combine all ingredients in a blender and mix until well-blended. Mix in the melted butter last. Important: Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together. On medium heat, put 1/3 c batter in pan.  They will brown fairly quick.  So flip them, cook very briefly, as they are thin. Fill the crepes with sweetened cream cheese, or fruit,or yogurt. Makes (8) 8-inch crepes.

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The Florida Conference of The United Methodist Church

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Lakeland, FL 33815

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