These Pumpkin Crepes are made with simple ingredients and are stuffed with whipped mascarpone, a variety of nuts and a healthy caramel sauce.
….because it’s been a hot minute since I’ve made something with mascarpone . I apparently go through withdrawal if I go too long without it. Anyway, it’s FRIDAY and we’re eating some crepes! Because weekends are the only time of the week I enjoy sweet breakfasts. Truthfully, I made these pumpkin crepes earlier this week and ate them as dessert after my dinner rather than breakfast the next morning. I can’t help it, I’m team savory breakfast all the way.
But! If you’re someone who wakes up craving something sweet, these babies are for you.
Are you on the pumpkin train yet? I definitely am, though I tend to do this thing where I over-indulge in pumpkin in September and by mid-October (or earlier!) I tire of it and move onto all things caramel and pear. Since I know I do this, I’ve been trying to spread out my pumpkin recipes, and so far so good. This is my first one, after all.
Side note: can we talk about how much easier crepes are to make (and by “make” I mean “flip”) than pancakes?! They’re SO much easier it’s not even a close comparison. The edges tend to cook really quickly, which makes it a lot easier for the spatula to fit underneath the crepes, versus pancakes, where the batter tends to stick to the spatula. If you’re reading this and thinking “wtf”, then you’re probably someone who’s naturally gifted when it comes to pancake flipping, which is in fact a real skill. Please, teach me your ways.
The whipped mascarpone is nothing crazy—just mascarpone, powdered sugar and a dash of milk. I then proceeded to not only stuff the pumpkin crepes with the mascarpone, but also with some raisins, walnuts, pecans, and pistachios for added texture. THEN I decided to add a drizzle of my homemade caramel sauce because why not?! The only thing better than pumpkin is pumpkin AND caramel.
Oh!! And apparently it’s the first day of fall—how fitting. Now you basically have to make these pumpkin crepes.
- ½ cup butter, melted
- 2 cups all purpose flour
- 3 tbsp cane sugar
- 2 tbsp cinnamon
- ½ cup canned pumpkin
- 2 cups almond milk or milk or choice
- 4 eggs
- 1 tsp vanilla extract
- For the mascarpone:
- 8 oz. mascarpone
- 1 tbsp almond milk or milk of choice
- 1 cup powdered sugar
- For the caramel sauce:
- Homemade caramel sauce
- Heat butter in a saucepan over medium-high heat, whisking continually for 2-3 minutes; set aside.
- Next, add remaining ingredients (flour, sugar, cinnamon, pumpkin, milk, eggs, vanilla) to a blender and pulse until smooth; add butter and pulse until everything is combined.
- Heat 1 tsp coconut oil (or use nonstick spray) in a large skillet and then pour some of the batter into the skillet, swirling the pan around so that the batter takes up the entire skillet.
- Cook until batter starts to bubble and edges are set, and then use a spatula to carefully flip crepe over and cook the other side. Transfer cooked crepe to a plate and repeat process until batter is done.
- For the mascarpone: Add mascarpone and milk to a bowl and whisk with an electric mixer. Next, add the powdered sugar and stir to combine.
- Spread mascarpone over each crepe, and then fold the crepe. Add more mascarpone filing if you wish.
- Drizzle crepes with caramel sauce and enjoy!