Pumpkin Crepes with Mascarpone Filling Recipe

Introduction

Pumpkin crepes offer a delightful twist on a classic breakfast favorite, infusing warm spices and creamy pumpkin into thin, tender pancakes. Paired with a smooth mascarpone filling, this recipe is perfect for cozy mornings or special brunch occasions.

Ingredients

• 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
• 8 oz mascarpone
• 1 tbsp almond milk or milk of choice
• 1 cup powdered sugar

Instructions

1. Step 1: Heat butter in a small saucepan over medium-high heat, whisking continuously for 2-3 minutes until it turns golden brown; then set aside.
2. Step 2: Add flour, cane sugar, cinnamon, pumpkin, milk, eggs, and vanilla extract to a blender and pulse until smooth. Add the browned butter and pulse again until fully combined.
3. Step 3: Lightly spray a large skillet with nonstick spray. Pour enough batter into the skillet to fill the center and swirl to spread evenly across the pan.
4. Step 4: Cook until bubbles form on the surface and edges are set, about 1 minute. Carefully flip the crepe and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter.
5. Step 5: In a bowl, whisk mascarpone with milk using an electric mixer until smooth. Stir in powdered sugar until combined.
6. Step 6: Spread mascarpone mixture over each crepe, fold, and add extra filling if desired. Serve immediately and enjoy.

Tips & Variations

• For a richer flavor, use browned butter as directed, which adds a delicious nutty note to the crepes.
• Substitute regular milk for almond milk to suit your preference or dietary needs.
• Add a pinch of nutmeg or ginger to the batter for extra warmth and spice.
• If you prefer a thinner crepe, add a little more milk to the batter until you reach your desired consistency.
• Serve with fresh fruit, maple syrup, or a dusting of powdered sugar for added sweetness.

Storage

Store leftover crepes and mascarpone filling separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm crepes gently in a skillet over low heat or microwave briefly, then add filling just before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crepe batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Stir gently before cooking as some ingredients may settle.

Is it possible to freeze pumpkin crepes?

Yes, you can freeze cooked crepes without filling by layering them between parchment paper in a container or bag. Thaw in the refrigerator overnight and reheat gently before serving.

Pumpkin Crepes with Mascarpone Filling Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

Delight in these tender and flavorful Pumpkin Crepes, perfectly spiced with cinnamon and made creamy with a luscious mascarpone filling. These crepes feature a rich brown butter-infused batter, blended with pumpkin puree and almond milk, creating a seasonal treat ideal for breakfast or dessert. Finished with a sweet mascarpone spread, they’re both elegant and comforting.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8–10 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Crepes:

• 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

For the Mascarpone Filling:

• 8 oz mascarpone
• 1 tbsp almond milk or milk of choice
• 1 cup powdered sugar

Instructions

1. Brown the Butter: Heat 1/2 cup butter in a small saucepan over medium-high heat, whisking continuously for 2-3 minutes until the butter turns a golden brown with a nutty aroma, then remove from heat and set aside to cool slightly.
2. Prepare the Batter: In a blender, combine 2 cups all purpose flour, 3 tbsp cane sugar, 2 tbsp cinnamon, 1/2 cup canned pumpkin, 2 cups almond milk, 4 eggs, and 1 tsp vanilla extract. Pulse until the batter is smooth and uniform. Add the browned butter and pulse again to incorporate everything evenly.
3. Cook the Crepes: Lightly spray a large skillet with nonstick spray and heat over medium heat. Pour enough batter into the skillet to cover the bottom in a thin, even layer. Swirl the pan gently to spread the batter across the entire surface. Cook until bubbles form and edges are set, about 1 minute, then carefully flip the crepe with a spatula and cook the other side for about 30 seconds. Transfer the cooked crepe to a plate. Repeat with remaining batter.
4. Make the Mascarpone Filling: In a bowl, whisk 8 oz mascarpone and 1 tbsp almond milk with an electric mixer until smooth. Add 1 cup powdered sugar and gently stir until well combined and creamy.
5. Assemble the Crepes: Spread a generous layer of mascarpone filling over each crepe. Fold or roll the crepes as desired, adding more filling if preferred. Serve immediately and enjoy the delicious seasonal flavors.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
• Substitute almond milk with any milk of your choice, such as dairy or oat milk.
• Make sure to brown the butter carefully to avoid burning, watching for a nutty aroma and golden color.
• For easier flipping, use a thin, wide spatula designed for crepes or pancakes.
• Crepes can be kept warm in a low oven (about 200°F) while cooking the rest.

Keywords: pumpkin crepes, autumn breakfast, mascarpone filling, cinnamon crepes, brown butter crepes, easy crepe recipe