Pumpkin Crepes with Cream Cheese and Smoked Salmon

These Pumpkin Crepes are a savory twist on the classic, blending the earthy sweetness of pumpkin with creamy cheese and smoky salmon. Whether you’re hosting brunch, looking for an elegant appetizer, or simply want something cozy and unique for dinner, this recipe delivers a delightful seasonal spin.

Why Everyone Will Love This Recipe

• Savory and unexpected: These crepes aren’t your average breakfast—pumpkin, cream cheese, and smoked salmon combine to create bold, gourmet flavors.
• Great for fall or anytime: Pumpkin isn’t just for pie. These crepes highlight its versatility.
• Elegant yet easy: With simple ingredients and quick prep, they look impressive but are incredibly doable.
• Perfect for entertaining: Serve them as an appetizer, light lunch, or brunch favorite—guests will be wowed.

What Are Pumpkin Crepes?

Pumpkin crepes take the concept of French-style thin pancakes and infuse them with rich, golden pumpkin puree. While crepes are often associated with sweet fillings, these bring a savory edge. Paired with cream cheese and smoked salmon, the result is reminiscent of Eastern European blinis with a modern, seasonal twist. It’s the kind of comfort food that feels both rustic and refined.

Cooking Tips for the Best Pumpkin Crepes

• Use fresh or canned pumpkin puree: Just make sure it’s unsweetened.
• Don’t overmix the batter: Stir just until combined for tender crepes.
• Let the batter rest: If time allows, let it sit for 10–15 minutes to reduce bubbles and improve texture.
• Keep the crepes thin: Use a small ladle or large spoon and swirl the pan to coat it evenly.
• Warm the filling slightly before assembling if serving immediately—it makes the cream cheese easier to spread.

Frequently Asked Questions

Can I make these crepes ahead of time?

Yes! Cook the crepes and store them in the fridge for up to 2 days. Reheat gently in a nonstick pan before filling.

What type of pumpkin should I use?

Use either canned pumpkin puree (not pumpkin pie filling) or roast and mash fresh pumpkin for more depth.

Can I make these vegetarian?

Absolutely. Skip the salmon and add roasted mushrooms, sautéed spinach, or sun-dried tomatoes for a satisfying veggie option.

What kind of cream cheese works best?

A full-fat block cream cheese gives the richest flavor, but whipped or herbed versions can add a nice twist too.

Do I need a special crepe pan?

No, a regular nonstick skillet works just fine. A 9–10 inch pan is ideal for manageable-sized crepes.

How to Store Pumpkin Crepes

Once cooked, allow the crepes to cool completely. Stack them with parchment paper between each, and wrap tightly with plastic wrap or place in an airtight container. Store in the refrigerator for up to 3 days. Reheat in a nonstick skillet over low heat or in the microwave for about 20 seconds.

How to Freeze Pumpkin Crepes

To freeze, stack cooled crepes with parchment in between and wrap tightly in foil or place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating. Avoid freezing them with filling—assemble fresh for best texture.

How to Make Pumpkin Crepes

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Step 1

In a mixing bowl, combine pumpkin puree and eggs. Mash and whisk until smooth.

In a mixing bowl, combine pumpkin puree and eggs. Mash and whisk until smooth.

Stir in salt, flour, chopped dill, and vegetable oil. Mix until mostly combined.

Slowly add milk, stirring to create a smooth batter with a pourable consistency.

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Step 4

Stir in salt, flour, chopped dill, and vegetable oil. Mix until mostly combined.

Heat a nonstick pan over medium heat. Lightly oil if needed. Spoon in batter and tilt the pan to spread thinly. Cook for 1–2 minutes on one side, then flip and cook the other until golden.

Spread a layer of cream cheese on each crepe. Add smoked salmon and roll or fold as desired.

Garnish with extra dill if desired. Serve warm or at room temperature.