Pumpkin Crepes with Mascarpone Filling Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
