Nothing says autumn comfort quite like the rich aroma of cinnamon, pumpkin, and brown butter filling your kitchen. These Pumpkin Crepes with Mascarpone Filling are a dreamy fall breakfast that feels elegant, indulgent, and surprisingly easy to prepare. The light, delicate crepes are infused with warm spices and real pumpkin, while the mascarpone filling adds a cool, creamy contrast that brings every bite together perfectly.

Whether you’re hosting a weekend brunch or just treating yourself to a cozy weekday breakfast, this recipe is the perfect blend of festive flavor and feel-good satisfaction.

Why You’ll Love These Pumpkin Crepes

Infused with real pumpkin and cinnamon for true autumn flavor
Made extra rich with browned butter for a nutty depth
Creamy mascarpone filling balances the warmth of the spices
Perfect for brunch, dessert, or breakfast
Simple ingredients, no fancy techniques required
Great make-ahead option—you can prep both the crepes and filling ahead of time

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

For the crepes:

½ cup butter
2 cups all-purpose flour
3 tablespoons cane sugar
2 tablespoons ground cinnamon
½ cup canned pumpkin
2 cups almond milk or milk of choice
4 eggs
1 teaspoon vanilla extract

For the mascarpone filling:

8 oz mascarpone cheese
1 tablespoon almond milk or milk of choice
1 cup powdered sugar

Instructions

Step 1: Brown the Butter

In a small saucepan, heat the butter over medium-high heat. Whisk continuously for 2–3 minutes until it turns golden brown and fragrant. Remove from heat and set aside to cool slightly.

Step 2: Make the Crepe Batter

In a blender, combine the flour, sugar, cinnamon, canned pumpkin, milk, eggs, and vanilla extract. Pulse until smooth. Add the browned butter and pulse again until fully incorporated.

Step 3: Cook the Crepes

Lightly spray a large nonstick skillet with cooking spray and heat over medium. Pour just enough batter to cover the center of the pan and swirl to coat the entire surface in a thin layer.

Cook for about 1 minute, until the edges are set and small bubbles appear. Flip and cook for another 30 seconds on the other side. Transfer to a plate and repeat until all the batter is used.

Step 4: Prepare the Mascarpone Filling

In a mixing bowl, whisk mascarpone with 1 tablespoon of milk using an electric mixer until smooth. Add powdered sugar and stir until creamy and combined.

Step 5: Fill and Fold

Spread a generous spoonful of mascarpone filling over each crepe and fold into quarters or roll up. Add more filling on top if desired.

Serve warm or at room temperature and enjoy immediately.

Variations

Add spice: Try pumpkin pie spice instead of just cinnamon for extra seasonal flavor.
Make it dairy-free: Use dairy-free butter and a vegan cream cheese instead of mascarpone.
Use maple mascarpone: Add 1 tablespoon of pure maple syrup to the mascarpone for a sweeter twist.
Topping ideas: Sprinkle with chopped pecans, a dusting of cinnamon, or drizzle with maple syrup.
Savory version: Skip the sugar and filling, and fill with goat cheese and spinach for a savory crepe.

Storage and Reheating

Refrigerator: Store cooked crepes stacked with parchment in between in an airtight container for up to 3 days. Mascarpone filling can be stored separately in the fridge.
Freezer: Wrap unfilled crepes in plastic wrap and freeze for up to 2 months.
Reheat: Warm crepes in a dry skillet over low heat or microwave for 15–20 seconds.

Frequently Asked Questions

Can I make the crepes ahead of time?

Yes, crepes and mascarpone filling can both be made in advance and stored separately in the refrigerator.

What can I use instead of mascarpone?

Cream cheese or ricotta mixed with a bit of honey or powdered sugar works as a great substitute.

How do I keep the crepes warm while cooking the rest?

Keep finished crepes in a low oven (around 200°F) stacked on a baking sheet covered loosely with foil.

Can I make this gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour.

What if I don’t have a blender?

You can whisk the batter by hand—just make sure to whisk thoroughly until smooth and lump-free.

How thin should the crepes be?

Very thin! Swirl the pan to spread the batter as soon as it hits the pan. Aim for about the thickness of a sheet of paper.

Can I add more sugar to the batter?

Yes, if you prefer sweeter crepes, you can increase the sugar to 4 tablespoons.

Do I have to use almond milk?

No—any milk works fine, including oat, dairy, soy, or coconut milk.

Can these crepes be frozen?

Yes. Let them cool, stack with parchment between each one, and wrap tightly before freezing.

What’s the best pan to use for crepes?

A nonstick skillet or crepe pan is ideal. Make sure it’s well-heated and lightly greased for best results.

Conclusion

These Pumpkin Crepes with Mascarpone Filling are the ultimate fall-inspired breakfast or brunch. With their warm spice, tender texture, and creamy filling, they deliver comfort and elegance in every bite. Whether you’re serving a holiday crowd or simply savoring a slow morning, this recipe is a seasonal must-have.

Pumpkin Crepes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef sara
Total Time: 25 minutes
Yield: 10 crepes
Diet: Vegetarian

Print Recipe

Description

These warm, spiced pumpkin crepes are made with browned butter and filled with a luscious mascarpone cream. Perfect for cozy fall mornings or elegant holiday brunches.

Instructions

In a saucepan, heat butter over medium-high, whisking constantly until golden brown. Set aside.
In a blender, combine flour, sugar, cinnamon, pumpkin, milk, eggs, and vanilla. Pulse until smooth. Add browned butter and pulse again.
Heat a nonstick skillet over medium. Lightly spray with cooking spray. Pour in a small amount of batter and swirl to coat the pan thinly.
Cook for about 1 minute until the edges are set and bubbles form. Flip and cook 30 seconds more. Remove to a plate. Repeat.
For the filling, beat mascarpone with milk until smooth. Stir in powdered sugar until fully combined.
Spread filling onto crepes, fold or roll, and serve with optional toppings like cinnamon or syrup.