Pumpkin Crepes with Cinnamon Mascarpone

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Pumpkin Crepes with Cinnamon Mascarpone

Crepes

1 1/2 cups milk

1 cup all purpose flour

1 egg

1 teaspoon vegetable oil

1/4 teaspoon baking powder

2 teaspoons vanilla extract

1 1/2 teaspoons pumpkin pie spice

1/2 cup pumpkin puree

1/4 cup water

 

Filling:

1 cup heavy cream

8 ounces mascarpone cheese, room temperature

1/2 cup powdered sugar, sifted

1/4 teaspoon cinnamon

In a blender, combine milk, flour, egg, vegetable oil, baking powder, vanilla extract, pumpkin pie spice, and water. Blend until ingredients become a thin, smooth batter.  Lightly grease a large skillet over medium heat. Once thoroughly heated, pour about 1/4 cup batter into skillet and swirl in a circle to create a thin coating. Cook until lightly browned, about 1 minute, and gently flip to cook other side, another 30 seconds. Adjust temperature as needed between medium to medium low. Repeat with remaining batter, oiling the pan as needed.

To make the filling, pour heavy cream into a medium bowl. Beat just until stiff peaks begin to form.

 

In a small bowl, combine Mascarpone, sugar, and cinnamon. Gently fold the whipped cream into the mascarpone with a spatula until combined.

Place about 1/4 cup of the Mascarpone cream across the center of a cooled crepe. Roll up the crepe and repeat with remaining crepes and filling. Serve immediately.

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