Pumpkin Crepes Cinnamon Mascarpone (Print Version)
Pumpkin crepes filled with cinnamon and mascarpone, perfect for autumn-inspired breakfasts or dessert.
# Ingredients:
→ Crepe Batter
01 -
1/2 cup unsalted butter
02 -
2 cups all-purpose flour
03 -
3 tablespoons cane sugar
04 -
2 tablespoons ground cinnamon
05 -
1/2 cup canned pumpkin puree
06 -
2 cups almond milk or dairy milk
07 -
4 large eggs
08 -
1 teaspoon vanilla extract
→ Mascarpone Filling
09 -
8 ounces mascarpone cheese
10 -
1 tablespoon almond milk or dairy milk
11 -
1 cup powdered sugar
# Steps:
01 -
Melt butter in a small saucepan over medium-high heat, whisking continuously for 2 to 3 minutes until golden brown. Remove from heat and set aside to cool slightly.
02 -
In a blender, combine flour, cane sugar, cinnamon, canned pumpkin, milk, eggs, and vanilla extract. Pulse until smooth. Add browned butter and blend until fully incorporated.
03 -
Lightly coat a large skillet with nonstick spray. Pour just enough batter into the center to thinly cover the surface, swirling the pan to create an even layer. Cook over medium heat until bubbles form and the edges are set, about 1 minute. Flip carefully with a spatula and cook the other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
04 -
Combine mascarpone and milk in a mixing bowl. Whisk with an electric mixer until smooth. Add powdered sugar and mix until fully combined and creamy.
05 -
Spread mascarpone filling generously over each crepe. Fold or roll the crepes and add extra filling as desired. Serve immediately.
# Notes:
01 -
For finer crepes, blend the batter until completely smooth. Allowing the batter to rest for 10 minutes can improve texture.