Pumpkin crepes with a pumpkin and Mascarpone filling!
Course Breakfast - crepes
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 8-10 crepes
Author Sarah @ The Gold Lining Girl
Ingredients
For crepes:
2large eggs
1c.whole milkor at least 2% milk
1/2c.water
1/3c.canned pumpkin puree
4tbsp.melted butterslightly cooled
1c.flour
1/2tsp.cinnamon
1/2tsp.pumpkin pie spice
1/4c.packed brown sugar
For filling:
1 - 8oz.container Mascarpone cheesesoftened
1/2c.canned pumpkin puree
1/4c.packed brown sugar
1/2tsp.cinnamon
maple syrup for drizzlingif desired
Instructions
For crepes:
In a large bowl, combine all crepe batter ingredients and whisk until smooth.
In a large saucepan over medium heat, pour about 1/3 c. batter, covering the entire bottom of the pan in a thin layer.
Cook for 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
Remove crepe from pan, and continue making crepes with remaining batter.
For filling:
In a small mixing bowl, combine all ingredients, and beat until smooth.
Spread each crepe evenly with pumpkin-Mascarpone mixture, approximately 1-2 tbsp. Fold or roll the crepe to serve.