Pumpkin Crepes with Mascarpone Filling Recipe
Introduction
These pumpkin crepes offer a delicious twist on the classic French treat, infusing them with warm spices and seasonal pumpkin flavor. Light and tender, they’re perfect for a cozy breakfast or a sweet dessert.
Ingredients
- 1/2 cup butter
- 2 cups all-purpose flour
- 3 tbsp cane sugar
- 2 tbsp cinnamon
- 1/2 cup canned pumpkin
- 2 cups almond milk or milk of choice
- 4 eggs
- 1 tsp vanilla extract
- 8 oz mascarpone
- 1 tbsp almond milk or milk of choice
- 1 cup powdered sugar
Instructions
- Step 1: Heat butter in a small saucepan over medium-high heat, whisking continuously for 2-3 minutes until it turns golden brown. Set aside to cool slightly.
- Step 2: Add flour, cane sugar, cinnamon, pumpkin, almond milk, eggs, and vanilla extract to a blender. Pulse until smooth. Add the browned butter and pulse again until fully combined.
- Step 3: Lightly spray a large skillet with nonstick spray and heat over medium heat. Pour enough batter into the skillet to cover the center, then swirl the pan so the batter spreads evenly across the bottom.
- Step 4: Cook the crepe until bubbles form on the surface and the edges look set, about 1 minute. Carefully flip with a spatula and cook the other side for about 30 seconds. Transfer the crepe to a plate and repeat with remaining batter.
- Step 5: For the mascarpone filling, combine mascarpone and 1 tablespoon of milk in a bowl. Whisk with an electric mixer until smooth. Add powdered sugar and stir to combine.
- Step 6: Spread the mascarpone mixture over each crepe, then fold and serve. Add extra filling if desired. Enjoy your pumpkin crepes warm.
Tips & Variations
- For a richer flavor, substitute almond milk with whole milk or cream.
- Add a pinch of nutmeg or cloves to the batter for extra warm spice notes.
- Serve with fresh berries or a drizzle of maple syrup for added sweetness.
- Use a nonstick crepe pan for easier flipping and thinner crepes.
Storage
Store cooked crepes in an airtight container in the refrigerator for up to 3 days. Keep the mascarpone filling separate until ready to serve to prevent sogginess. Reheat crepes gently in a skillet over low heat or in the microwave for about 20 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Give it a quick stir before cooking as some ingredients may settle.
What can I substitute for mascarpone?
You can use cream cheese or ricotta cheese as a substitute, though the texture and flavor will be slightly different.
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Pumpkin Crepes with Mascarpone Filling Recipe
- Total Time: 35 minutes
- Yield: 8–10 crepes 1x
- Diet: Vegetarian
Description
These Pumpkin Crepes are a deliciously spiced, tender crepe filled with creamy mascarpone and pumpkin flavors. Perfect for a cozy fall breakfast or dessert, this recipe combines browned butter and warm cinnamon with pumpkin puree and a smooth mascarpone filling sweetened with powdered sugar. Made on the stovetop, these crepes are light, fluffy, and ideal for layering or folding with luscious mascarpone cream.
Ingredients
Crepe Batter
- 1/2 cup butter
- 2 cups all purpose flour
- 3 tbsp cane sugar
- 2 tbsp cinnamon
- 1/2 cup canned pumpkin
- 2 cups almond milk or milk of choice
- 4 eggs
- 1 tsp vanilla extract
Mascarpone Filling
- 8 oz mascarpone
- 1 tbsp almond milk or milk of choice
- 1 cup powdered sugar
Instructions
- Brown the Butter: Heat the butter in a small saucepan over medium-high heat, whisking continuously for 2-3 minutes until the butter turns a golden brown color and releases a nutty aroma. Set aside to cool slightly.
- Prepare the Batter: Add the flour, cane sugar, cinnamon, canned pumpkin, almond milk, eggs, and vanilla extract to a blender. Pulse until the mixture is smooth and well combined. Add the browned butter to the blender and pulse a few more times until fully incorporated.
- Cook the Crepes: Lightly spray a large skillet with nonstick spray and heat over medium heat. Pour a small amount of batter into the skillet, swirling it around so the batter covers the entire surface thinly and evenly. Cook until bubbles form on the edges and the edges start to set, about 1 minute.
- Flip Crepes: Using a spatula, carefully flip the crepe and cook for an additional 30 seconds on the other side. Transfer the cooked crepe to a plate. Repeat the process with the remaining batter.
- Make Mascarpone Filling: In a bowl, whisk together the mascarpone and almond milk using an electric mixer until smooth. Add the powdered sugar and stir until well combined and creamy.
- Assemble and Serve: Spread a generous amount of mascarpone filling over each crepe, then fold the crepe into your preferred shape. Add more mascarpone if desired. Serve immediately and enjoy the rich, creamy pumpkin-flavored crepes.
Notes
- Use canned pumpkin puree for the best texture; avoid pumpkin pie filling which contains added spices and sugar.
- Browned butter adds a nutty depth of flavor, but be careful not to burn it.
- Ensure your skillet is hot and well-greased to prevent crepes from sticking and tearing.
- Almond milk can be substituted with any milk of your choice including dairy for richer crepes.
- For a dairy-free version, substitute mascarpone with a vegan cream cheese alternative.
- Crepes are best served fresh but can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin crepes, crepes recipe, mascarpone filling, fall breakfast, pumpkin recipe, cinnamon crepes
