Pumpkin Crepes with Cinnamon Mascarpone Filling

I hope everyone has a wonderful Thanksgiving today filled with lots of great food and family. If you have any extra pumpkin puree left, use it to make these Pumpkin Crepes with Cinnamon Mascarpone Filling tomorrow for breakfast. The crepe batter is seasoned with pumpkin puree and pumpkin pie spice. I used this pumpkin pie spice mixure from My Baking Addiction. The crepes are cooled slightly, then filled with whipped cream and cinnamon mascarpone.

For a healthier breakfast, the crepes alone have no added sugar. Evan thoroughly enjoyed the crepes without any filling.
I used a blender to combine the crepe ingredients, but they can also be hand-mixed in a bowl with a whisk or beaters until smooth.

Pumpkin Crepes with Cinnamon Mascarpone Filling

Adapted from The Sweet Chick

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Pumpkin Crepes with Cinnamon Mascarpone Filling

Course Breakfast

Cuisine American

Keyword cinnamon, crepe, mascarpone, pancake, pumpkin

Prep Time 20 minutes

Cook Time 2 minutes

0 minutes

Total Time 22 minutes

Servings 10 Crepes

Ingredients

• 1 1/2 cups milk
• 1 cup all purpose flour
• 1 egg
• 1 teaspoon vegetable oil
• 1/4 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/4 cup water

Filling:

• 1 cup heavy cream
• 8 ounces mascarpone cheese room temperature
• 1/2 cup powdered sugar sifted
• 1/4 teaspoon cinnamon

Instructions

• In a blender, combine milk, flour, egg, vegetable oil, baking powder, vanilla extract, pumpkin pie spice, and water. Blend until ingredients become a thin, smooth batter.
• Lightly grease a large skillet over medium heat. Once thoroughly heated, pour about 1/4 cup batter into skillet and swirl in a circle to create a thin coating. Cook until lightly browned, about 1 minute, and gently flip to cook other side, another 30 seconds. Adjust temperature as needed between medium to medium low. Repeat with remaining batter, oiling the pan as needed.
• To make the filling, pour heavy cream into a medium bowl. Beat just until stiff peaks begin to form.
• In a small bowl, combine mascarpone, sugar, and cinnamon. Gently fold the whipped cream into the mascarpone with a spatula until combined.
• Place about 1/4 cup of the mascarpone cream across the center of a cooled crepe. Roll up the crepe and repeat with remaining crepes and filling. Serve immediately.