Pumpkin Spice Crepes with a Pumpkin Spice Glaze

It must be fall because pumpkin food is trending on the blog this week. I am sharing my newest recipe, Pumpkin Spice Crepes with a Pumpkin Spice Glaze.

Kemp’s sent me their limited edition Pumpkin Spice Nog drink and I was challenged to come up with one recipe using it, but I liked it so much I am sharing more than one recipe.

To note, the Nog drink is not actually eggnog. It’s a milk product. It is more like heavy whipping cream or Vitamin D milk. You can use it anytime you want a pumpkin flavor in place of milk. It is a little sweeter so if you are adding it to something with sugar, you may want to cut down on the sugar. It’s available at most stores, but if you cannot find it, here are a few substitutes.

What You Need to Make Crepes

It took me a solid year, and maybe more like a year and 1/2 to get my crepe recipe right, and that said, I still tweak the recipe to make sure it’s not too thick or too thin. People always as if you need special equipment. The short answer is no, but it does help to have a large flat pan of some kind. Ideally, you want to cook crepes on a built-in griddle, but it won’t make or break your crepes if you do not have that option. We have one built into our stovetop, which is great, but I have used a pan before and it works just fine.

If you want to get serious, you can buy a crepe maker like the one linked below, or use a large flat electric griddle. However, I’ve linked a large flat pan that I would use over the other two if you have gas. I feel like a flat pan, that you can pick up, gives you a little more control if the temperature gets too hot.


Yields about 6 crepes.

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 tablespoon kosher salt
  • 3/4 teaspoon cinnamon
  • 3/4 cup Kemp’s Pumpkin Spice Nog
  • 1/2 cup of water, more if the batter is too thick
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract
  • 1 tablespoon butter for the batter
  • 3 ice cubes (you want the batter to be cold
  • 3-4 tablespoons butter for cooking or substitute with coconut oil
  • 1cup powdered sugar
  • ½ teaspoon vanilla
  • ¾ cup Pumpkin Spice Nog


In a blender, Vitamix, or Cuisinart, add flour, sugar, salt, cinnamon, Pumpkin Spice Nog, water, egg, vanilla, tablespoon of butter, and ice cubes. Mix on medium to high until the batter is thin and smooth.

If cooking on a griddle, the griddle should be about 375°. I typically heat it up to 400° and then turn it down. Place a 1/2 tablespoon of butter on the griddle. Butter should melt quickly, but should not brown.

Pour batter in a small circle directly over the butter and continue in small, even circles until the crepe is approximately 8″ round. The crepe should start to bubble up immediately throughout starting at the edges first. The edges should brown just slightly. Once the crepe has bubbles spread evenly throughout, flip the crepe.

The crepes should cook approximately 2 minutes per side to cook and they should be almost paper-thin, similar in weight and feel to a wheat tortilla or flatbread.

To note: I always make a tester crepe and taste it to make sure the crepe has enough salt, sugar, and water. If the crepe is too thick, add 1/4 cup more water and continue adding as necessary. Remember, you can always add more water, more salt, and more sugar, but you cannot take any of those out.

Pumpkin Spice Glaze

Mix powdered sugar, vanilla, and pumpkin spice nog together. The glaze should be on the thinner side. Add more pumpkin spice nog as needed.

Serve immediately drizzled with Pumpkin Spice Glaze and sprinkled lightly with Powdered Sugar.


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