Pumpkin Crepes With Mascarpone

Pumpkin crepes are that golden bridge between cozy breakfast and showstopper dessert and make autumn mornings feel extra special. The spiced batter is light yet rich thanks to pumpkin and brown butter with a creamy mascarpone filling that lifts every bite. Whether you want something different for a relaxed weekend brunch or need an easy make ahead treat for guests this recipe brings a taste of the season to your table.

I first tested these pumpkin crepes on a lazy Saturday morning and everyone kept coming back for seconds. The mascarpone filling is honestly the best part and I have now started using it on waffles and fruit too.

Ingredients

• Butter for browning: adds a nutty depth that brings out the pumpkin sweetness use good quality unsalted butter for best flavor
• All purpose flour: provides structure and keeps the crepes tender choose unbleached flour if possible
• Cane sugar: for gentle sweetness and helps with browning opt for organic if you can
• Cinnamon: infuses each layer with cozy spice fresh ground will always pop more
• Canned pumpkin: binds the batter and brings subtle earthiness look for pure pumpkin not pie filling
• Almond milk or milk of choice: to thin the batter until pourable whole milk makes crepes richer but almond is great for dairy free
• Eggs: create that delicate yet elastic texture choose fresh large eggs for best lift
• Vanilla extract: rounds out flavors and complements the pumpkin choose real vanilla if you can
• Mascarpone: is rich and creamy and melds beautifully with pumpkin always use full fat for taste and texture
• Powdered sugar: makes the mascarpone gently sweet sift it in to avoid lumps

Instructions

Brown the Butter:

Melt butter in a small saucepan over medium high heat. Whisk steadily as it foams and turns golden and nutty. This usually takes about three minutes. Once it is fragrant and brown pour it into a bowl to stop the cooking. Browning the butter deepens flavor.

Blend the Crepe Batter:

Transfer the flour cane sugar cinnamon pumpkin almond milk eggs and vanilla extract into a blender. Blend until completely smooth. Add in the browned butter and blend again until just combined. Let the batter rest for ten minutes if you have time this makes the crepes softer.

Cook the Crepes:

Heat a large nonstick skillet over medium heat and give it a very light mist of nonstick spray or a quick swipe with oiled paper towel. Pour just enough batter in the center usually about a quarter cup and swirl to coat the whole pan in a thin layer. Cook until edges look set and bubbles pop through about one minute. Gently flip with a flexible spatula and cook the second side for another thirty seconds. Stack finished crepes on a plate as you go and keep them covered.

Prepare the Mascarpone Filling:

In a mixing bowl whisk mascarpone with a tablespoon of milk until very smooth and fluffy. Gradually add the powdered sugar whisking until combined and it becomes a soft spreadable cream. Taste and adjust sweetness as you like.

Assemble the Crepes:

Lay out a crepe and spread a generous spoonful of mascarpone filling over one half. Fold into quarters or roll up gently. Serve with extra filling or a dusting of cinnamon. These are lovely warm but taste just as good at room temperature.

I am obsessed with the cloud like mascarpone filling in this recipe. My youngest always steals the bowl and eats it like pudding while we make a little mess folding the warm crepes together.

Storage Tips

Crepes keep well in a sealed container in the fridge for up to three days. If stacking them add a layer of parchment between each crepe to prevent sticking. The mascarpone filling should be kept separate and chilled until you are ready to use. Reheat crepes in a skillet over very low heat to keep them soft.

Ingredient Substitutions

If you run out of cane sugar white or light brown sugar works. For egg free crepes a flax egg or commercial egg substitute offers similar flexibility though texture might be a bit more tender. Whipped cream cheese can stand in for mascarpone in a pinch though the taste is tangier.

Serving Suggestions

Try topping your finished crepes with toasted pecans a spiced honey drizzle or roasted apples for even more fall flair. They are excellent with coffee and a dollop of whipped cream. Serve mini rolled crepes as a creative dessert bite at brunch buffets.

Cultural and Historical Notes

Crepes have roots in French Brittany but they are now spun into sweet pumpkin versions all over North America when harvest season rolls in. Using pumpkin in breakfast crepes bridges old world technique with new world ingredients. It brings out the cozy in any cool weather meal.

Seasonal Adaptations

Pure pumpkin is easiest but try fresh roasted squash or sweet potato mash for different flavor. Warm spices like nutmeg ginger or cardamom can be swapped for some cinnamon for a twist. Try a cranberry or orange zest mascarpone filling for holiday mornings.

Success Stories

The first time I brought these pumpkin crepes to a friends brunch crowd they vanished before I could get seconds. Multiple people asked for the recipe and one neighbor even now makes them as her Thanksgiving morning tradition. They are a reliable crowd pleaser and feel like an autumn celebration on a plate.

Freezer Meal Conversion

For make ahead mornings freeze cooled crepes between pieces of parchment then store in a ziptop bag for up to two months. Thaw at room temp or heat gently in a skillet. Keep the mascarpone filling chilled separately and spread once you are ready to serve. The crepes stay tender and do not dry out if you avoid the microwave.

These crepes bring warmth to any fall breakfast and are a hit with both family and friends. Enjoy every bite and make them your new autumn tradition.

Recipe FAQs

→ How do I avoid lumps in the crepe batter?

Blending the ingredients thoroughly ensures a smooth batter. Add melted butter last and pulse again for best results.

→ Can I use a different milk for these crepes?

Yes, almond milk or any preferred dairy or plant-based milk works well in the batter and mascarpone filling.

→ What’s the best way to cook thin crepes?

Pour just enough batter into a hot, lightly greased skillet, swirl quickly, and flip once bubbles form and edges set.

→ Can the mascarpone filling be made ahead?

Yes, you can prepare the mascarpone mixture in advance and keep it refrigerated until ready to use for spreading.

→ How can I add extra flavor?

Try adding nutmeg to the batter or topping crepes with toasted nuts or a drizzle of maple syrup for more depth.