Praline Pumpkin Crepes With Cream Cheese Filling Recipe

Whoever declared autumn to be a slow season for travel must not have realized that warm, fallish flavors are an innkeeper’s dream. Everything cinnamon. Everything pumpkin, and yet, still, whipped cream. Oh, so much whipped cream. The foundation of every dessert known to man. Only, you know, it’s on top.


  • 3/4 cup + 2 tablespoons milk
  • 1/4 cup pumpkin puree
  • 4 large eggs
  • 1 cup flour
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Place ingredients in blender in order listed. Blend until it becomes a lovely, thin, creamy batter.

Turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in a pan (optional with a non-stick pan). Melt & spread butter around.

Pour crepe batter into the pan. Swirl pan in a circle to spread it around and into the shape of a circle. Crepes should be very thin. Allow to cook until top is done, then flip over to cook on the other side. When finished cooking, place on a plate. Stack crepes. This recipe makes about 8 crepes – depending on the size of your crepe pan.

  • 8 oz. cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 1/2 cup sugar
Blend all cream cheese filling ingredients together well. You can plop small scoops on the top of the bread pudding or you can use a decorating bag and make pretty swirls like pictured above.

Homemade Caramel Sauce

  • 1 cup unsalted butter
  • 2 cups brown sugar, packed
  • 1 teaspoon sea salt
  • 3/4 cup heavy whipping cream

This is one of those recipes where mise en place is key. Have all your ducks in a row. Be a good scout, always be prepared. Okay, you get the idea.

Melt butter over low heat in a medium-large saucepan. After it is fully melted, stir in brown sugar and salt. Turn heat up to medium to medium-high heat and watch closely.

When sauce starts to boil and get foamy looking, simmer for about three minutes over medium heat

After simmering, carefully add in heavy whipping cream. The sauce’s reaction to the cream is pretty jumpy, so be careful.

Stir together and remove from heat. Allow to cool for a bit before using so you don’t burn yourself. Fresh out of the pan caramel sauce is very hot.

Book your next trip in the fall and demand all things pumpkin and require homemade whipped cream and make an innkeeper smile.

P.S. If you like, you can use store bought caramel sauce instead of homemade. You can find it near the ice cream.

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