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Pumpkin Crepes with Pumpkin Cheesecake Filling

Pumpkin crepes with a pumpkin and Mascarpone filling!
Course Breakfast - crepes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 -10 crepes
Author Sarah @ The Gold Lining Girl

Ingredients

For crepes:

  • 2 large eggs
  • 1 c. whole milk or at least 2% milk
  • 1/2 c. water
  • 1/3 c. canned pumpkin puree
  • 4 tbsp. melted butter slightly cooled
  • 1 c. flour
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 c. packed brown sugar

For filling:

  • 1 - 8 oz. container Mascarpone cheese softened
  • 1/2 c. canned pumpkin puree
  • 1/4 c. packed brown sugar
  • 1/2 tsp. cinnamon
  • maple syrup for drizzling if 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.
  • Drizzle with maple syrup, if desired. Enjoy!