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Thursday, October 11, 2012

Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

Just when you thought I was done with pumpkin recipes, I have come up with one more.  The Pumpkin Spice Crepes were great just as is, but I always like to embellish, so I decided to fill them.  I loved the Cinnamon Mascarpone Frosting I used for my Churro Cupcakes, and usually eat it by the spoon full, because it is so light and only a tad bit sweet.  I knew it would make a great filling.  The cinnamon worked well with the pumpkin in the crepes and the maple syrup I poured over them.

These are great for breakfast, dessert, or just a mid-afternoon snack.  They are not heavy, they won't weigh you down, and they won't make you feel guilty for eating them.

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

by The Sweet Chick
Prep Time: 20 minutes
Cook Time: 15 minutes
Keywords: skillet pumpkin cinnamon mascarpone cheese crepe 

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
    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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    1. I'm not a big fan of pumpkin, but these might just convince me 'cause I love everything in a crepe!

      1. It doesn't have a strong pumpkin taste. But you do taste the pumpkin spice, which I love.


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