Pumpkin Crepes with Mascarpone Cream
User Reviews
5
8 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
10 -12 Crepes
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Course
Breakfast
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Cuisine
International
Pumpkin Crepes with Mascarpone Cream
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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
- 1 cup all-purpose flour 125 grams
- 1 tablespoon granulated sugar 12 grams
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup milk 237 milliliters
- 1/2 cup pumpkin 120 grams, pureed
- 2 egg large
- 2 tablespoons butter melted and slightly cooled, plus more for greasing the pan, unsalted
- 1 teaspoon vanilla extract
Filling:
- 8 ounces mascarpone cheese room temperature, 227 grams
- 1 cup heavy cream 237 milliliters
- 1/3 cup powdered sugar 40 grams
- 2 tablespoons maple syrup 30 milliliters
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
For serving:
- Whipped Cream
- caramel sauce
- pecans toasted, chopped
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.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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