Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

Posted: 10/25/2012

Here is another great recipe for the fall season: Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling. Yummy. The Sweet Chick did an amazing job with this creation. With the weekend coming up, this is a must try breakfast item with our Crave Brothers Mascarpone!

Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

By: The Sweet Chick

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients (10 crepes)

For the crepes

  • 1 1/2 cups milk
  • 1 cup all purpose flour
  • 1 egg
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon baking powder
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup water

For the filling

  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup confectioners' sugar, sifted
  • 1/4 teaspoon cinnamon

Instructions

For the crepes

In a blender or with hand mixer, combine all ingredients. Blend until smooth. Batter should be very thin. If batter is too thick, add a little more water, one tablespoon at a time.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat.
Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.

For the filling

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy).
In another bowl, mix together mascarpone, cinnamon and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
Fill each crepe with about 1/4 cup or so of filling. Roll up the crepes and drizzle with maple syrup or dulce de leche.

 


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