Description
Delight in the flavors of fall with these Pumpkin Crepes filled with a creamy Cinnamon Mascarpone. Perfect for breakfast or dessert, they offer a warm, indulgent experience.
Ingredients
Unsalted butter
All-purpose flour
Cane sugar
Ground cinnamon
Canned pumpkin puree
Almond milk or dairy milk
Eggs
Vanilla extract
Mascarpone cheese
Powdered sugar
Almond milk or dairy milk (for filling)
Instructions
- In a bowl, whisk together flour, sugar, ground cinnamon, and a pinch of salt.
- In a separate bowl, mix eggs, pumpkin puree, milk, and vanilla extract until well combined.
- Gradually stir the dry ingredients into the wet ingredients until you achieve a smooth batter.
- Melt butter in a non-stick skillet over medium heat. Pour a ladleful of batter into the skillet, swirling to coat the bottom.
- Cook for about 2 minutes or until the edges start to lift, then flip and cook for an additional 1-2 minutes.
- Repeat with the remaining batter, stacking the crepes on a plate as they finish cooking.
- In a bowl, combine mascarpone cheese, powdered sugar, and a splash of milk until creamy.
- Spread the mascarpone mixture onto each crepe, roll them up, and serve dusted with more powdered sugar and a sprinkle of cinnamon.
Notes
These crepes can be made ahead of time and reheated in a microwave or skillet. Feel free to add nuts or fruit for extra texture.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 crepe (based on the recipe yielding 6-8 crepes)
- Calories: 240 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Pumpkin Crepes, Cinnamon, Mascarpone, Fall Dessert, Breakfast, American Cuisine