Description
These Pumpkin Crepes Cinnamon Mascarpone are delicate, thin crepes infused with warm cinnamon and pumpkin puree, perfectly complemented by a creamy mascarpone filling. A delightful breakfast or dessert option that combines autumnal flavors and smooth textures for an indulgent treat.
Ingredients
Scale
Browned Butter
- 1/2 cup unsalted butter
Crepe Batter
- 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
- Prepare Browned Butter: Melt the unsalted butter in a small saucepan over medium-high heat while whisking continuously for 2 to 3 minutes. Watch as the butter foams and then turns a golden brown color with a nutty aroma, indicating that it is perfectly browned. Remove from heat and let it cool slightly to prevent cooking the batter when mixed.
- Blend Crepe Batter: In a blender, add the all-purpose flour, cane sugar, ground cinnamon, canned pumpkin puree, milk (almond or dairy), eggs, and vanilla extract. Pulse the ingredients until a smooth batter forms without lumps. Then, add the cooled browned butter to the blender and blend again until fully incorporated into the batter, resulting in a rich and flavorful crepe mixture.
- Cook Crepes: Lightly spray a large nonstick skillet with cooking spray and preheat it over medium heat. Pour just enough batter into the center of the skillet to create a thin, even layer by swirling the pan gently. Cook the crepe until small bubbles appear on the surface and the edges begin to set, about 1 minute. Carefully flip the crepe using a spatula and cook the opposite side for about 30 seconds until lightly golden. Transfer cooked crepes to a plate and continue cooking the remaining batter.
- Prepare Mascarpone Filling: In a mixing bowl, combine the mascarpone cheese and one tablespoon of milk. Using an electric mixer, whisk the mixture until smooth and creamy. Gradually add the powdered sugar while continuing to mix until the filling is fully combined and luscious.
- Assemble and Serve: Take each warm crepe and spread a generous layer of the mascarpone filling over it. Fold or roll the crepes as preferred, adding extra filling inside if desired. Serve the crepes immediately for the best flavor and texture experience.
Notes
- Use a nonstick skillet for easy flipping and to prevent sticking.
- Browned butter adds a nutty depth of flavor—do not skip this step.
- For a dairy-free version, use almond milk and ensure the mascarpone substitute is plant-based.
- Crepes can be kept warm on a low oven setting while cooking the rest.
- Leftover crepes and filling can be stored separately in the refrigerator and assembled before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin crepes, cinnamon crepes, mascarpone filling, fall breakfast, crepe recipe, pumpkin puree, cinnamon dessert, easy crepes
