Pumpkin Crepes
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.
Servings: 10
Ingredients
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 mascarpone:
- 8 oz mascarpone
- 1 tbsp almond milk or milk of choice
- 1 cup powdered sugar
Instructions
- 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!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 377kcal | Carbohydrates: 38g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 179mg | Potassium: 87mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2607IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg
