Pumpkin Pie Crepes, Cheesy Filling & Raspberry Cranberry Sauce

Prep Time
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"These make an awesome yet, light dessert; and, the best part - you can make everything ahead of time. Crepes are great to make ahead; and, refrigerate or even freeze. Now, they are a bit intimidating; but, really not that hard. The filling is a bit sweet; but, works great with the pumpkin crepes. Prep time does not include time for the batter to rest."

Original recipe yields 7 servings
  • Garnish


  • Serving Size: 1 (186.2 g)
  • Calories 446.1
  • Total Fat - 25.9 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 130.8 mg
  • Sodium - 228.1 mg
  • Total Carbohydrate - 49.8 g
  • Dietary Fiber - 2.1 g
  • Sugars - 29 g
  • Protein - 8.8 g
  • Calcium - 112.8 mg
  • Iron - 1 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step 1

Nuts ... In the same pan you will making your crepes in; toast the nuts. A dry pan on medium high heat; for 3-4 minutes - just until you can begin to smell them. Then, transfer to plate to cool.

Step 2

Crepes ... Add all the ingredients to a bowl; and, whisk until smooth and creamy. You can also do this in a blender as well. Make sure to refrigerator the batter at least 1 hour before using. You can even make this the day before. NOTE: Make the crepes ahead of time; and, simply reheat. That, is what I normally do.

Step 3

To make the crepe - 1. You want to use a small non stick pan (They range from 8-12") I simply use my 8 1/2" saute pan, which works well. 2. Bring the pan to medium - medium low heat; and, add some of the butter until melted - just enough to coat the bottom of the pan. 3. Lift the pan off the heat; and, add about 1 1/2-2 oz of batter (depending on the size of the pan). Swirl it around to cover the bottom. Return to the heat; and cook 30 seconds on the first side - then, flip. Sometimes, you can use your spatula and pull up an edge; and, just use your fingers to flip the crepe. Then, another 10-20 seconds on the second side. YOU are not browning these, just cooking them. Set on a sheet tray lined with parchment or wax paper to cool. Then, you can refrigerate or freeze for later. I like to add a small sheet of parchment or wax paper in between each crepe, so they don't stick.

Step 4

Filling ... Add the cream cheese to a bowl; and, beat with a hand blender, until light and fluffy, 2-3 minutes. Add the sugar, cinnamon; and, a little cream; just until the consistency is - still thick, but spreadable. Cover and refrigerate until ready to use.

Step 5

Topping ... You can also make this ahead. It's easy to reheat right in the microwave. Add the preserves and cranberries to a small pot; and, simmer 5 minutes on medium low heat. And the brandy and cook another 3-4 minutes. Let it cool right on the stove with the heat off. Then, transfer to a small jar or container. This can be reheated right before serving.

Step 6

Finish ... One, you can reheat the crepes right in the microwave which makes this dessert, really quick to prepare. The filling; just let it warm up a bit on the counter. And, as for the sauce; simply reheat in the microwave - just a minute or two as well.

Step 7

Spread the filling over the warm crepe, top with the pecans; and, fold in half. Then, fold in half again. Plate; and, spoon some of the warm sauce over the crepe. Now, it's ready to serve; however - you can garnish with whipped cream and extra nuts if you want - which I definitely do.

Step 8

Serve and ENJOY! ... One crepe per person on a small dessert plate. Simple and easy. It's great for a party, because everything is made ahead. Just a few minutes to heat up; and dessert is done! Perfect for a small dinner party.

Tips & Variations

No special items needed.