Pumpkin Crepes with Mascarpone Cream

Name: Pumpkin Crepes with Mascarpone Cream
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 10 -12 Crepes
Ingredients: 1 cup (125 grams) all-purpose flour; 1 tablespoon (12 grams) granulated sugar; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 1 cup (237 milliliters) milk; 1/2 cup (120 grams) pure pumpkin puree; 2 large eggs; 2 tablespoons (30 grams) unsalted butter; 1 teaspoon vanilla extract; 8 ounces (227 grams) mascarpone cheese; 1 cup (237 milliliters) heavy cream; 1/3 cup (40 grams) powdered sugar; 2 tablespoons (30 milliliters) maple syrup; 1/4 teaspoon cinnamon; 1/2 teaspoon vanilla extract; Whipped Cream; Caramel sauce; toasted, chopped pecans

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings
10 -12 Crepes
Course
Breakfast
Cuisine
International

Pumpkin Crepes with Mascarpone Cream

Iris Warren

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A recipe for Pumpkin Crepes with Mascarpone Cream! Thin pumpkin spiced crepes are filled with a light cinnamon mascarpone cream for a seasonal breakfast or dessert.

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Ingredients

Servings

1 cup (125 grams) all-purpose flour
1 tablespoon (12 grams) granulated sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup (237 milliliters) milk
1/2 cup (120 grams) pure pumpkin puree
2 large eggs
2 tablespoons (30 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
1 teaspoon vanilla extract

Filling:

8 ounces (227 grams) mascarpone cheese room temperature
1 cup (237 milliliters) heavy cream
1/3 cup (40 grams) powdered sugar
2 tablespoons (30 milliliters) maple syrup
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract

For serving:

Whipped Cream
Caramel sauce
toasted, chopped pecans

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Instructions

To make the Pumpkin Crepes:

In a large bowl, whisk together the flour, sugar, pumpkin pie spice, and salt.
In a medium bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla extract.
Slowly whisk into the flour mixture until smooth and no lumps remain.
Cover the bowl and set aside for 30 minutes.

To make the Mascarpone Cream:

In a large bowl, beat together the mascarpone, heavy cream, and powdered sugar until light and fluffy.
Beat in the maple syrup, cinnamon, and vanilla extract. Cover and refrigerate until the crepes are ready.

To assemble:

Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
Add about 1/4 cup (60 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer.
Cook until the top is nearly set, about 1 minute. Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.
Allow the crepes to cool to room temperature, then spread a layer of filling down the center of the crepe. Fold the sides of the crepe over the filling to make a triangle. Repeat with remaining crepes.
Serve the crepes immediately on their own or top with whipped cream, caramel sauce, and toasted pecans.