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Pumpkin Crepes Recipe

Pumpkin Crepes Recipe
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★★★★★

4.8 from 10 reviews

Delight in these tender, flavorful Pumpkin Crepes featuring a rich browned butter batter infused with warm cinnamon and pumpkin. Paired with a creamy mascarpone and powdered sugar filling, these crepes are a perfect autumn treat or cozy breakfast option.

Ingredients

Scale

For the Crepes:

  • 1/2 cup butter
  • 2 cups all purpose flour
  • 3 tbsp cane sugar
  • 2 tbsp cinnamon
  • 1/2 cup canned pumpkin
  • 2 cups almond milk or milk of choice
  • 4 eggs
  • 1 tsp vanilla extract

For the Filling:

  • 8 oz mascarpone
  • 1 tbsp almond milk or milk of choice
  • 1 cup powdered sugar

Instructions

  1. Browning the butter: Heat butter in a small saucepan over medium-high heat, whisking continuously for 2-3 minutes until it turns golden brown and develops a nutty aroma; then set aside to cool slightly.
  2. Preparing the batter: In a blender, add all remaining crepe ingredients — flour, cane sugar, cinnamon, canned pumpkin, almond milk, eggs, and vanilla extract. Pulse until the mixture is smooth and homogeneous, then add the browned butter and pulse again to incorporate fully.
  3. Cooking the crepes: Lightly spray a large nonstick skillet with cooking spray. Pour a small amount of batter into the center of the skillet and swirl the pan immediately so the batter forms a thin, even layer covering the bottom of the skillet.
  4. Flipping the crepes: Cook until bubbles appear on the surface and edges start to set, about 1 minute. Carefully flip the crepe using a spatula and cook the other side for approximately 30 seconds. Transfer cooked crepe to a plate. Repeat with remaining batter.
  5. Making the mascarpone filling: In a bowl, whisk together mascarpone cheese and 1 tablespoon of almond milk using an electric mixer until smooth and creamy. Add powdered sugar and stir well to combine.
  6. Assembling and serving: Spread a generous layer of mascarpone filling over each crepe, then fold or roll as desired. Add extra filling if you like, and serve immediately for best taste and texture. Enjoy your pumpkin crepes warm or at room temperature.

Notes

  • Use almond milk or any milk substitute of choice to keep this recipe dairy-light or vegan-friendly by substituting eggs and mascarpone accordingly.
  • Browning the butter adds a wonderful nutty flavor that elevates these crepes.
  • You can prepare crepes ahead and store them stacked between parchment paper in the fridge for up to 2 days.
  • For a dairy-free option, substitute mascarpone with coconut cream or a vegan cream cheese alternative.
  • Adjust cinnamon quantity according to your taste preference for spice.

Nutrition

Keywords: pumpkin crepes, autumn breakfast, mascarpone filling, cinnamon crepes, fall recipe, easy crepes

Find it online: https://platedbyemma.com/pumpkin-crepes-recipe/