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Pumpkin Crepes With Mascarpone

Pumpkin Crepes with Mascarpone for a Cozy Fall Breakfast

Delight in Pumpkin Crepes with Mascarpone, a cozy and creamy breakfast perfect for fall mornings.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 crepes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepes
  • 1 cup Canned Pumpkin or fresh pumpkin puree
  • 4 tablespoons Brown Butter melted until golden brown
  • 1 cup All-purpose Flour substitute with gluten-free flour if needed
  • 2 tablespoons Cane Sugar or brown sugar for richer flavor
  • 2 large Eggs or flax eggs for vegan option
  • 1 cup Almond Milk or any non-dairy milk
  • 1 teaspoon Vanilla Extract
For the Creamy Filling
  • 1 cup Mascarpone Cheese or cream cheese with added milk
  • 1/2 cup Powdered Sugar adjust for desired sweetness

Equipment

  • Blender
  • Saucepan
  • Nonstick Skillet

Method
 

Step-by-Step Instructions
  1. In a saucepan over medium-high heat, melt the butter while whisking continuously until golden brown.
  2. In a blender, combine flour, sugar, cinnamon, pumpkin, milk, eggs, and vanilla. Blend until smooth.
  3. Heat a nonstick skillet and pour a small amount of batter, cooking for about 1 minute before flipping.
  4. In a bowl, mix mascarpone and milk until smooth. Gradually add powdered sugar until desired sweetness is achieved.
  5. Spread mascarpone filling on each crepe, fold, and serve warm, optionally garnished with cinnamon or maple syrup.

Nutrition

Serving: 1crepeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow batter to rest for at least 30 minutes for better texture. Store leftovers in an airtight container for up to 3 days.

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