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
Scale
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.
