Description
Indulge in the comforting flavors of fall with these delightful Pumpkin Crepes. Perfect for breakfast or brunch, these thin pancakes are filled with a rich, creamy mascarpone mixture that elevates each bite. The warm spices of cinnamon and pumpkin create an irresistible aroma, making them a favorite for both kids and adults alike. Whether you’re hosting a seasonal gathering or simply treating yourself on a quiet morning, these crepes are sure to bring joy to your table. Easy to prepare and customizable with your favorite toppings, they’re a delicious way to celebrate autumn any day of the year.
Ingredients
Scale
- 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 Filling: 8 oz mascarpone
- 1 tbsp almond milk
- 1 cup powdered sugar
Instructions
- Brown the Butter: Heat the butter in a saucepan over medium-high heat until golden brown (about 2-3 minutes). Set aside to cool.
- Blend the Batter: In a blender, combine flour, sugar, cinnamon, pumpkin, milk, eggs, and vanilla. Pulse until smooth. Add browned butter and pulse again.
- Cook the Crepes: Lightly spray a skillet with nonstick spray. Pour enough batter to cover the bottom of the pan and swirl it around. Cook until bubbles form and edges start to set (about 1 minute), then flip for another 30 seconds.
- Prepare the Mascarpone Filling: In a bowl, whisk together mascarpone and milk until smooth. Gradually add powdered sugar until well combined.
- Assemble Your Crepes: Spread mascarpone filling over each crepe before folding them up. Serve warm.
Nutrition
- Serving Size: 1 servig
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg