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Pumpkin Crepes with Mascarpone Cream on a white plate with caramel and pecans.

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


  • 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


  • 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


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.