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Pumpkin Crepes with mascarpone filling are the fall-flavored breakfast of your dreams! They’re extra comforting thanks to brown butter and warm spices, while the creamy mascarpone filling is the perfect finishing touch.
Experience the magic of classic crepes while indulging in fall flavors in this Pumpkin Crepes recipe! The warmly spiced crepes are enhanced with brown butter and stuffed with a creamy mascarpone filling for the ultimate fall breakfast.
Crepes are an especially impressive breakfast, with their light and airy texture, comforting flavors, and the most decadent filling. Feel free to mix and match the filling to make this recipe extra scrumptious, or decorate the pumpkin crepes with crushed nuts and a drizzle of maple syrup for divinely decadent additions!
- Classic crepes are made even better with cinnamon, brown butter, and pumpkin puree in the batter.
- The sweet and creamy mascarpone filling is to die for.
- It’s an easy make-ahead recipe you can prepare 1 or 2 days in advance. Perfect for busy holiday breakfasts and brunches!
All purpose flour - This gives you light and airy crepes every time. I haven’t tested this recipe with any other type of flour, but a 1:1 gluten free flour mix should work as a substitute.
Canned pumpkin puree - Use pure pumpkin puree, not canned pumpkin pie filling.
Cinnamon - For a nice, comforting warmth in every bite! Feel free to add more warm spices, like nutmeg, ginger, or pumpkin pie spice, if you love pumpkin spice flavors.
Milk - Whether it’s regular cow’s milk or non-dairy almond milk, practically any milk will work in the crepe batter.
Mascarpone - Italian mascarpone cheese is very similar to cream cheese, as it’s very soft and creamy with a subtle tang. It’s a favorite ingredient of mine for decorating warmly flavored and spiced desserts, like almond cupcakes and gingerbread snack cake.
Step 1: Blend the batter. Add the crepe ingredients (except the butter) to a blender and blend until smooth. Blend in the melted butter until everything is combined.
Step 2: Cook the crepes. Pour some of the batter onto a preheated skillet. Swirl it around so the batter takes up the entire skillet. Cook until you see bubbles on top and the edges are set, then flip.
Step 3: Make the mascarpone filling. Beat the mascarpone and milk together, then mix in the powdered sugar until smooth.
Step 4: Fill the crepes, then serve. Spread the mascarpone over each crepe, fold, then serve. Enjoy!
Tips and FAQs
- Thin crepes are the best crepes! Only pour enough batter in the pan to fill the center of the large skillet.
- Always preheat the skillet. A hot pan will give you evenly cooked and golden crepes every time.
- Grease the pan in between each crepe. It’s the best way to prevent them from sticking.
- You’ll know the crepes are ready to flip when bubbles form on top, the edges are set, and the batter no longer looks shiny.
If you have the time, let the crepe batter rest for 1 hour after blending. This gives the flavors time to get to know each other and yields light and airy crepes. For the best results, make the batter the night before and cook the next day.
Put your own spin on it! Dress up your pumpkin crepes with any of these variations:
- Instead of the mascarpone filling - Stuff the crepes with whipped cream, homemade Nutella, or cream cheese icing instead.
- Filling add-ins - After the mascarpone filling is spread on the crepes, sprinkle chopped nuts, chocolate chips, or a dash of cinnamon on top for extra texture and flavor.
- Enhance with spices - Give your crepes an even cozier flavor by adding pumpkin pie spice or a pinch of nutmeg and ginger to the batter.
- Garnish - Plate the crepes and top them with walnuts, candied pecans, maple syrup, or a dusting of powdered sugar.
Can you make crepe batter in advance?
Yes, I encourage it! Blend the batter as normal and keep it in a bowl or container in the fridge up to 1 day in advance.
Can the crepes be cooked ahead of time?
Sure! Once they’re cooked and cooled, wrap the crepes in plastic and store them in the fridge or freezer for later. The mascarpone filling can also be whipped together 1 to 2 days ahead of time.
Why are my crepes dense or gummy?
This is a tell-tale sign that too much flour was used in the batter. You can avoid adding extra flour by spooning the flour into the measuring cup and then scraping the excess off the top with a knife.
Refrigerator: Separate the cooked crepes with a layer of parchment or plastic wrap and store them in an airtight container or ziplock bag. Store in the fridge for 2 or 3 days.
Freezer: The cooked and cooled crepes freeze well for up to 3 months. Let them thaw in the fridge before stuffing and eating.
More pumpkin breakfast recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
For the crepes:
For the mascarpone:
- 8 oz mascarpone
- 1 tablespoon almond milk or milk of choice
- 1 cup powdered sugar
- Heat butter in a small saucepan over medium-high heat, whisking continuously for 2-3 minutes until it turns golden brown; 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.
- Lightly spray a large skillet with nonstick spray and then pour some of the batter into the skillet (only pour enough batter to fill the center of the skillet). Swirl the pan around so that the batter takes up the entire skillet.
- Cook until the batter starts to bubble and edges are set (about 1 minute), and then use a spatula to carefully flip the crepe over and cook the other side (about 30 seconds). Transfer cooked crepe to a plate and repeat 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 filling if you wish. Enjoy!