Mmm....just look at those beautiful specks of pumpkin spice. I have fallen in love with pumpkin spice this year. I can't get enough of it. I may have to start buying it by the pound. Those little containers don't last very long.
Does anyone else feel this way or is it just me?
Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling
Prep Time: 20 minutes
Cook Time: 15 minutes
Keywords: skillet pumpkin cinnamon mascarpone cheese crepe
Ingredients (10 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
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners' sugar, sifted
- 1/4 teaspoon cinnamon
InstructionsFor 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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