Pumpkin Crepes with Mascarpone Filling Recipe

Introduction

Pumpkin Crepes with Mascarpone are a perfect fall treat, combining tender, spiced crepes with a rich, creamy filling. This elegant yet simple dish brings together the warmth of cinnamon and pumpkin with the smooth sweetness of mascarpone cheese, ideal for breakfast or a light dessert.

Ingredients

• 1/2 cup unsalted butter
• 2 cups all-purpose flour
• 3 tablespoons cane sugar
• 2 tablespoons ground cinnamon
• 1/2 cup canned pumpkin puree
• 2 cups almond milk or dairy milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 8 ounces mascarpone cheese
• 1 tablespoon almond milk or dairy milk
• 1 cup powdered sugar

Instructions

1. Step 1: 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.
2. Step 2: 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.
3. Step 3: 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 edges are set, about 1 minute. Flip carefully and cook the other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
4. Step 4: 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.
5. Step 5: Spread mascarpone filling generously over each crepe. Fold or roll the crepes and add extra filling as desired. Serve immediately.

Tips & Variations

• For finer crepes, blend the batter until completely smooth and let it rest for 10 minutes before cooking to improve texture.
• Substitute almond milk with dairy milk or another plant-based milk according to preference or dietary needs.
• Add a pinch of nutmeg or ginger to the batter for extra warm spice notes.
• Try topping the filled crepes with fresh berries or a drizzle of maple syrup for added flavor.

Storage

Store any leftover crepes separately from the mascarpone filling in airtight containers in the refrigerator for up to 2 days. To reheat, warm crepes gently in a skillet or microwave and add fresh mascarpone filling before serving. The filling does not freeze well.

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 up to one day in advance and keep it refrigerated. Bring it to room temperature and stir well before cooking.

Is mascarpone cheese necessary for the filling?

Mascarpone provides the creamy texture and mild flavor ideal for this recipe, but you can substitute with cream cheese blended with a little heavy cream or full-fat sour cream if needed.

Pumpkin Crepes with Mascarpone Filling Recipe

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★★★★★

4.9 from 87 reviews

Delight in these Pumpkin Crepes with Mascarpone, a perfect fall-inspired breakfast or dessert. Light, tender crepes infused with warm cinnamon and pumpkin puree are filled with a creamy, sweet mascarpone filling for a cozy and indulgent treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Crepe Batter

• 1/2 cup unsalted butter
• 2 cups all-purpose flour
• 3 tablespoons cane sugar
• 2 tablespoons ground cinnamon
• 1/2 cup canned pumpkin puree
• 2 cups almond milk or dairy milk
• 4 large eggs
• 1 teaspoon vanilla extract

Mascarpone Filling

• 8 ounces mascarpone cheese
• 1 tablespoon almond milk or dairy milk
• 1 cup powdered sugar

Instructions

1. Browning the Butter: Melt butter in a small saucepan over medium-high heat, whisking continuously for 2 to 3 minutes until it becomes golden brown with a nutty aroma. Remove from heat and set aside to cool slightly.
2. Preparing the Batter: In a blender, combine all-purpose flour, cane sugar, ground cinnamon, canned pumpkin puree, almond or dairy milk, eggs, and vanilla extract. Pulse the mixture until smooth and evenly blended. Add the browned butter and blend again until fully incorporated.
3. Cooking the Crepes: Lightly coat a large nonstick skillet with cooking spray and heat over medium heat. Pour a small ladle of batter into the center, swirling the pan to spread the batter into a thin, even layer. Cook until bubbles form on the surface and edges look set, about 1 minute. Carefully flip with a spatula and cook the other side for 30 seconds. Transfer cooked crepe to a plate and repeat with the remaining batter.
4. Making the Mascarpone Filling: In a mixing bowl, combine mascarpone cheese and milk. Using an electric mixer, whisk until smooth and creamy. Gradually add powdered sugar while mixing until the filling is fully combined and fluffy.
5. Assembling the Crepes: Spread a generous amount of mascarpone filling over each crepe. Fold or roll the crepes as desired and add extra filling if preferred. Serve immediately for the best flavor and texture.

Notes

• For the smoothest crepes, blend the batter until completely smooth.
• Letting the batter rest for 10 minutes before cooking improves texture and makes crepes more tender.
• Use a nonstick skillet and light cooking spray to prevent sticking and ensure easy flipping.
• Adjust the filling sweetness by adding more or less powdered sugar to taste.
• These crepes are best enjoyed fresh but can be refrigerated for up to 1 day and gently reheated.

Keywords: pumpkin crepes, mascarpone crepes, fall breakfast, pumpkin dessert, cinnamon crepes, creamy filling, easy crepe recipe, autumn recipes