Pumpkin Crepes with Mascarpone Cream

A recipe for Pumpkin Crepes with Mascarpone Cream! Thin pumpkin spiced crepes are filled with a light cinnamon mascarpone cream for a seasonal breakfast or dessert.

These Pumpkin Crepes with Mascarpone Cream are the perfect use for any extra pumpkin puree you happen to have leftover during the holiday season!

A basic crepe batter is seasoned with pumpkin puree and pumpkin pie spice, allowed to rest for 30 minutes, then cooked in thin layers until golden on each side. After cooling briefly, they are filled with a sweetened maple cinnamon mascarpone cream.

These pumpkin crepes are delicious on their own as a breakfast, brunch, or dessert option. To make them even more decadent, pair with whipped cream, a drizzle of caramel sauce (or additional maple syrup), and a sprinkling of toasted pecans.  Vanilla ice cream or even this Pumpkin Spice Latte Ice Cream from A Classic Twist would also be wonderful.

A Few Pumpkin Crepe Tips

This recipe uses pumpkin puree, NOT pumpkin pie filling. Pumpkin puree simply contains cooked and pureed pumpkin.

I usually just whisk the ingredients for the crepes together in a large bowl until smooth with no lumps. If you can’t get it smooth  enough or are looking for a quicker way, simply toss everything in the blender and process until smooth. 

Bring the mascarpone to room temperature about an hour before using. This will help it blend more smoothly with the cream and powdered sugar.

I use a crepe pan to make the crepes, but a well seasoned skillet would also work well. The trick to thin crepes is a thoroughly heated pan and pouring in the batter (about 1/4 cup, 60 milliliters) quickly. As soon as the batter touches the pan, swirl it around in a circle to coat the bottom. Watch the temperature and adjust the heat between medium and low as needed.

If the batter is too thin or too just fragile to handle, add a little more flour (take care not to add too much) until it is thick enough to coat the bottom of the pan in a thin layer. If it is too thick, add a splash or two of milk.

Looking for more Crepe recipes?

Try my:

• Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)
• Flädlesuppe (German Crepe Soup)
• Champagne Poached Pear Crepes

Pumpkin Crepes with Mascarpone Cream Recipe

Adapted from The Sweet Chick

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5 from 5 votes

Pumpkin Crepes with Mascarpone Cream

A recipe for Pumpkin Crepes with Mascarpone Cream! Thin pumpkin spiced crepes are filled with a light cinnamon mascarpone cream for a seasonal breakfast or dessert.

Course Breakfast

Cuisine N/A

Keyword autumn, breakfast, brunch, cinnamon, crepe, dessert, fall, mascarpone, pancake, pumpkin, pumpkin spice

Prep Time 15 minutes

Cook Time 15 minutes

Resting Time: 30 minutes

Total Time 1 hour

Servings 10 -12 Crepes

Ingredients

• 1 cup (125 grams) all-purpose flour
• 1 tablespoon (12 grams) granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup (237 milliliters) milk
• 1/2 cup (120 grams) pure pumpkin puree
• 2 large eggs
• 2 tablespoons (30 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
• 1 teaspoon vanilla extract

Filling:

• 8 ounces (227 grams) mascarpone cheese room temperature
• 1 cup (237 milliliters) heavy cream
• 1/3 cup (40 grams) powdered sugar
• 2 tablespoons (30 milliliters) maple syrup
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

For serving:

• Whipped cream
• Caramel Sauce
• Toasted, chopped pecans

Instructions

To make the Pumpkin Crepes:

• In a large bowl, whisk together the flour, sugar, pumpkin pie spice, and salt.
• In a medium bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla extract.
• Slowly whisk into the flour mixture until smooth and no lumps remain.
• Cover the bowl and set aside for 30 minutes.

To make the Mascarpone Cream:

• In a large bowl, beat together the mascarpone, heavy cream, and powdered sugar until light and fluffy.
• Beat in the maple syrup, cinnamon, and vanilla extract. Cover and refrigerate until the crepes are ready.

To assemble:

• Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
• Add about 1/4 cup (60 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer.
• Cook until the top is nearly set, about 1 minute. Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.
• Allow the crepes to cool to room temperature, then spread a layer of filling down the center of the crepe. Fold the sides of the crepe over the filling to make a triangle. Repeat with remaining crepes.
• Serve the crepes immediately on their own or top with whipped cream, caramel sauce, and toasted pecans.