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Pumpkin Crepes Recipe

Pumpkin Crepes Recipe
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★★★★★

5 from 22 reviews

Delight in these delicate Pumpkin Crepes featuring a warm blend of cinnamon and pumpkin puree, paired perfectly with a creamy mascarpone filling. These crepes are soft, flavorful, and ideal for autumn breakfasts or elegant brunches.

Ingredients

Scale

For the Crepes:

  • 1/2 cup butter
  • 2 cups all purpose flour
  • 3 tbsp cane sugar
  • 2 tbsp cinnamon
  • 1/2 cup canned pumpkin
  • 2 cups almond milk or milk of choice
  • 4 eggs
  • 1 tsp vanilla extract

For the Mascarpone Filling:

  • 8 oz mascarpone
  • 1 tbsp almond milk or milk of choice
  • 1 cup powdered sugar

Instructions

  1. Browning the Butter: Heat butter in a small saucepan over medium-high heat, whisking continuously for 2-3 minutes until it turns golden brown and releases a nutty aroma; set aside to cool slightly.
  2. Preparing the Batter: In a blender, combine the all-purpose flour, cane sugar, cinnamon, canned pumpkin, almond milk, eggs, and vanilla extract. Pulse until the batter is smooth and well incorporated. Add the browned butter last and pulse again just to combine fully.
  3. Cooking the Crepes: Lightly spray a large skillet with nonstick cooking spray and heat over medium. Pour enough batter into the center of the skillet to cover the bottom thinly. Swirl the skillet to spread batter evenly. Cook until bubbles form on the surface and edges look set, about 1 minute. Carefully flip the crepe with a spatula and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter.
  4. Making the Mascarpone Filling: In a mixing bowl, whisk the mascarpone cheese together with almond milk until smooth and creamy. Gradually add powdered sugar and mix until fully combined and spreadable.
  5. Assembling the Crepes: Spread a generous layer of mascarpone filling on each cooked crepe. Fold the crepe into quarters or roll it up as desired. Add extra mascarpone on top if preferred. Serve immediately and enjoy your pumpkin crepes warm.

Notes

  • Use almond milk or any milk alternative to keep the recipe dairy-friendly, or regular milk for a richer crepe.
  • You can substitute canned pumpkin with fresh cooked and pureed pumpkin for a fresher taste.
  • For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
  • Make sure the browned butter does not burn; whisk continuously and remove from heat as soon as it is golden.
  • The batter can be made ahead and refrigerated for up to 24 hours, but stir before using.
  • These crepes are best enjoyed fresh but can be refrigerated for up to 2 days and gently reheated.

Nutrition

Keywords: pumpkin crepes, mascarpone crepes, fall breakfast, cinnamon pumpkin crepes, easy crepe recipe, autumn brunch

Find it online: https://islawhite.com/pumpkin-crepes-recipe/