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

Scale

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