If you’re looking for a cozy, show-stopping breakfast or dessert, the Pumpkin Cinnamon Mascarpone Crepes Recipe might just be your new go-to! These delicate crepes, infused with warm cinnamon and luscious pumpkin puree, create a tender, subtly spiced bite that pairs perfectly with a rich, creamy mascarpone filling. Every mouthful offers a delightful balance of sweet and spice, and the creaminess of the mascarpone makes it feel perfectly indulgent yet effortlessly elegant.
Ingredients You’ll Need
It’s amazing how a few simple, wholesome ingredients come together to make something absolutely magical in taste and texture. Each component plays a crucial role, from the smooth pumpkin puree adding vibrant color and warmth, to the cinnamon that lifts the flavor with an inviting spice.
- Unsalted butter: Provides a rich, nutty base for the batter and helps with non-stick cooking.
- All-purpose flour: The backbone for structure; it creates the crepe’s tender yet sturdy body.
- Cane sugar: A touch of sweetness that balances the pumpkin and spices perfectly.
- Ground cinnamon: Warming spice that gives each crepe its comforting autumnal flavor.
- Canned pumpkin puree: Adds moisture, color, natural sweetness, and that unmistakable pumpkin charm.
- Almond milk (or dairy milk): Helps thin the batter while contributing a subtle creamy note.
- Eggs: Bind the mixture and lighten the texture for perfect crepes.
- Vanilla extract: Enhances all the flavors with a delicate, sweet aroma.
- Mascarpone cheese: Creates a luxuriously creamy filling that complements the spiced crepes.
- Powdered sugar: Sweetens the mascarpone filling without graininess and dusts the crepes for a pretty finish.
How to Make Pumpkin Cinnamon Mascarpone Crepes Recipe
Step 1: Brown the Butter
Begin by melting the unsalted butter over medium heat until it turns a lovely golden brown. This step adds a beautiful depth of flavor, lending a slightly nutty, toasted character to the crepes. Once browned, set the butter aside and let it cool so it melds smoothly into the batter.
Step 2: Blend the Batter
In a blender, combine the all-purpose flour, cane sugar, ground cinnamon, canned pumpkin puree, almond milk, eggs, and vanilla extract. Blend until the mixture is completely smooth and silky. Then, pour in the cooled browned butter and give it another quick blend. The result is a gorgeous, luscious batter ready to create those delicate, tender crepes.
Step 3: Cook the Crepes
Heat a nonstick skillet over medium heat and pour in a small ladle of batter, swirling it to form a thin, even layer. Cook until the edges are set and you see the bottom is lightly golden, then carefully flip and cook the other side briefly. Each crepe should be soft, pliable, and a little golden with gorgeous flecks of cinnamon and pumpkin.
Step 4: Prepare the Mascarpone Filling
While the crepes cool slightly, mix the mascarpone cheese with a splash of almond milk and powdered sugar until it’s creamy and spreadable. This rich filling adds a dreamy smoothness that balances the spice and pumpkin perfectly—think of it as your luxurious sweet layer.
Step 5: Assemble and Serve
Spread a generous spoonful of the mascarpone mixture on each crepe, then fold or roll them up creatively. Serve them warm to enjoy the perfect blend of flavors and textures in every bite. These crepes feel like a warm hug on a plate!
How to Serve Pumpkin Cinnamon Mascarpone Crepes Recipe
Garnishes
Sprinkle a little extra powdered sugar over the crepes just before serving for an elegant dusting. Freshly chopped toasted pecans or a drizzle of maple syrup also make wonderful toppings that add crunch and sweetness. A few fresh berries can bring a burst of color and brightness to complement the rich fillings.
Side Dishes
Serve these crepes alongside lightly sweetened whipped cream or a simple fruit compote for a refreshing contrast. A hot cup of chai tea or spiced coffee pairs beautifully, enhancing the cinnamon and pumpkin notes and making the meal feel even cozier.
Creative Ways to Present
For a fun twist, roll the Pumpkin Cinnamon Mascarpone Crepes Recipe into tight cylinders and slice them like sushi rolls, perfect for a brunch platter. You can also layer crepes with mascarpone in between to create an eye-catching crepe cake—perfect for impressing guests. Adding edible flowers or a dusting of cinnamon sugar can elevate the presentation even more.
Make Ahead and Storage
Storing Leftovers
Place leftover crepes in an airtight container with parchment paper between layers to prevent sticking. Keep them refrigerated and consume within two days to enjoy maximum freshness and flavor.
Freezing
You can freeze cooked crepes by stacking them with parchment paper in between, then wrapping tightly in plastic wrap or foil before placing them in a freezer-safe bag. They’ll keep well for up to one month—perfect for a quick indulgence anytime.
Reheating
Reheat frozen or refrigerated crepes gently in a nonstick skillet over low heat or in the microwave covered with a damp paper towel to keep them soft and pliable. Add fresh mascarpone filling after warming for the best taste and texture.
FAQs
Can I use fresh pumpkin instead of canned for the pumpkin puree?
Absolutely! You can roast and puree fresh pumpkin, but make sure it’s smooth and not too watery to maintain the correct batter consistency. Adjust liquids as needed.
Is almond milk necessary, or can I use another milk?
You can use any milk you prefer—dairy or plant-based. Almond milk offers a subtle nuttiness that complements the flavors well but isn’t essential.
How thin should the crepes be?
Thin enough that you can see through them slightly when held up to light, but thick enough to handle spread fillings without tearing. Aim for a delicate, paper-thin layer.
Can I prepare the batter the night before?
Yes, the batter can be made up to 24 hours ahead and stored covered in the refrigerator. Give it a quick stir before cooking as some separation may occur.
What’s the best way to fold crepes with this filling?
Folding into quarters or rolling them up works beautifully; it keeps the mascarpone filling nicely contained and makes them easy to eat.
Final Thoughts
There’s something irresistibly comforting about this Pumpkin Cinnamon Mascarpone Crepes Recipe that feels like a gentle celebration of fall’s best flavors. Whether you’re enjoying a special weekend breakfast or a cozy dessert, these crepes are sure to bring smiles and warm memories. I can’t wait for you to try this recipe and make it your own delicious tradition!
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Pumpkin Cinnamon Mascarpone Crepes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 crepes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these tender Pumpkin Crepes filled with a luscious Cinnamon Mascarpone cream. Perfectly spiced with cinnamon and combined with creamy mascarpone, this autumn-inspired recipe makes for a comforting and elegant breakfast or dessert that serves 8.
Ingredients
For the Crepes
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 tablespoons cane sugar
- 1 teaspoon ground cinnamon
- 1/2 cup canned pumpkin puree
- 1 cup almond milk (or dairy milk)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling
- 1 cup mascarpone cheese
- 2 tablespoons almond milk
- 2 tablespoons powdered sugar
Instructions
- Melt Butter: In a small saucepan over medium heat, melt the unsalted butter until it turns golden brown, emitting a nutty aroma. Remove from heat and allow it to cool slightly before using to avoid cooking the eggs in the batter.
- Blend Batter: In a blender, combine the all-purpose flour, cane sugar, ground cinnamon, canned pumpkin puree, almond milk, eggs, and vanilla extract. Blend until the mixture is completely smooth. Then add the cooled browned butter to the blender and pulse a few times to incorporate it evenly into the batter.
- Cook Crepes: Heat a nonstick skillet over medium heat. Lightly grease if necessary. Pour about 1/4 cup of batter into the skillet, tilting the pan to spread it evenly into a thin layer. Cook until the edges start to set and lift from the skillet, about 1 to 2 minutes. Flip the crepe carefully and cook the other side for an additional 30 seconds to 1 minute. Repeat with remaining batter, stacking crepes on a plate.
- Prepare Filling: In a medium bowl, combine the mascarpone cheese, almond milk, and powdered sugar. Beat together with a whisk or electric mixer until the mixture is smooth and creamy with no lumps.
- Assemble and Serve: Spread a generous spoonful of the cinnamon mascarpone filling over each crepe. Fold or roll the crepes to enclose the filling. Serve warm for the best texture and flavor.
Notes
- You can substitute dairy milk for almond milk as preferred.
- For a richer flavor, add a pinch of nutmeg or ground ginger to the batter.
- Cooled crepes can be refrigerated covered for up to 2 days; reheat gently before serving.
- If you prefer a thicker filling, reduce the almond milk slightly.
