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.
Ingredients
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
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In a saucepan, heat butter over medium-high, whisking constantly until golden brown. Set aside.
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In a blender, combine flour, sugar, cinnamon, pumpkin, milk, eggs, and vanilla. Pulse until smooth. Add browned butter and pulse again.
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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.
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Cook for about 1 minute until the edges are set and bubbles form. Flip and cook 30 seconds more. Remove to a plate. Repeat.
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For the filling, beat mascarpone with milk until smooth. Stir in powdered sugar until fully combined.
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Spread filling onto crepes, fold or roll, and serve with optional toppings like cinnamon or syrup.
Notes
- Keep crepes warm in a 200°F oven while cooking the rest.
- Store leftover crepes and filling separately in the fridge for up to 3 days.
- Add maple syrup to the filling for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American, French-Inspired
