Skinny Pumpkin Ricotta-Stuffed Crepes for Two

Yes, another pumpkin recipe. But I promise it is so worth it! Simple crepes are filled with the ultimate Fall-flavored filling: ricotta, pumpkin puree, maple syrup, cinnamon, and nutmeg. These may just be the cure to the Monday blues 😉


Despite snacking on almond ricotta bowls with mixed berries all last week, I still had a stubborn 1/2 cup of ricotta to use up. With various recipe ideas floating in my head, Bry and I had the perfect Fall-in-New England Friday evening: pumpkin picking and fresh-from-the-oven apple cider donuts. Now, I’m not a donut fan. Nor am I an apple cider fan. However, when you combine the two? Something magical happens. I spent the rest of the weekend dunking a plain apple cider donuts into mugs of hot coffee. Perfection.

But I’m getting ahead of myself. While we were walking around the farm store, it hit me: pumpkin ricotta crepes. Perhaps an odd revelation to have, but the coziness of the store had me dreaming of being comfy in bed with a plate of cinnamon, maple pancakes. But pancakes alone weren’t good enough. Pumpkin Ricotta Crepes, however, were just what my tastebuds were craving. bite-of-crepe

Now, these aren’t the fancy, indulgent crepes you get out. Instead, these are diet-friendly, low calorie crepes that are nearly foolproof to prepare. And if a pumpkin-ricotta filling isn’t your style, they would also be delicious with some Greek yogurt and fresh berries. But who am I kidding – pumpkin ricotta filling is everyone’s jam, especially when pure maple syrup, cinnamon, and nutmeg are stirred in.


Now, I found these sweet enough as-is, but Bry recommends an extra drizzle of pure maple syrup over the top to take your taste buds straight to autumn heaven.


So here’s a toast to fully submerging yourself in the Fall spirit!

Skinny Pumpkin Ricotta-Stuffed Crepes for Two

Simple crepes are filled with the ultimate Fall-flavored filling: ricotta, pumpkin puree, maple syrup, cinnamon, and nutmeg.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Crepes, Healthy, Pumpkin
Servings: 2
Calories: 300kcal
Author: The Healthy Toast


  • Pumpkin Ricotta Filling: 
1/2 cup part-skim ricotta
  • 1/2 cup pumpkin puree
  • 1 tablespoon pure maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • Crepes: 
1/2 cup all-purpose flour
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup water
  • 1 egg
  • 1/2 tsp granulated sugar
  • 1/4 tsp salt
  • Optional maple syrup to drizzle over the top


  • In a bowl, whisk together pumpkin ricotta filling ingredients. Set aside.
  • Place crepe ingredients (except for the additional maple syrup) into a blender and blend until well-combined. Place in the fridge.
  • While the crepe mixture is in the fridge, heat a medium-sized skillet to medium-low.
  • Once skillet is heated, begin making crepes. Pour 1/4 cup of batter onto the skillet, turning the skillet so that the batter covers the bottom completely.
  • Allow to cook until the sides of the crepe start to pull away from the skillet. Flip and cook an additional 30 seconds. Transfer to a plate then repeat with remaining batter. You should get about 6 crepes.
  • Once your crepes are made, plate and fill each with a hefty spoonful of the pumpkin ricotta filling. Roll up then drizzle with additional maple syrup if you’d like. Enjoy!


Nutrition facts for 1/2 the recipe: 300 calories, 8 g fat, 4 g saturated fat, 39 g carbohydrate, 3 g fiber, 10 g sugar, 14 g protein.
Note: You may have leftover pumpkin ricotta filling, which makes for a delicious treat on its own! Just store in the fridge for up to 5 days.
Adapted from SkinnyTaste

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  • Laura @ Sprint 2 the Table
    October 17, 2016 at 11:02 am

    This is definitely what I needed this morning! All Mondays should start with crepes. I love the ricotta add!

    • The Healthy Toast
      October 17, 2016 at 12:29 pm

      Glad I could help 😉 Thank you Laura – hope you give them a try!!

  • Kaleigh @ Lively Table
    October 17, 2016 at 12:46 pm

    These sound great! I love crepes but never make them. Thanks for the inspiration!

    • The Healthy Toast
      October 18, 2016 at 7:14 am

      Hope you give them a try! Thanks Kaleigh 🙂

  • Farrah
    October 17, 2016 at 9:30 pm

    I love crepes and these look amaaaaazing!!! *-* I’m so hungry now!

    P.S. Your logo is the cutest thing ever. <3

    • The Healthy Toast
      October 18, 2016 at 7:15 am

      Haha thank you Farrah – one of my good friends designed it. And sorry to make you hungry, you’ll have to give these a try and let me know what you think 😉

  • Kathryn @ Family Food on the Table
    October 17, 2016 at 9:38 pm

    That was a great strike of inspiration – these pumpkin ricotta crepes sound so delicious! Love that they are a bit lighter too 🙂

    • The Healthy Toast
      October 18, 2016 at 7:15 am

      Thanks Kathryn! And exactly, it’s nice to feel like you’re indulging without feeling overly stuffed afterwards.