When the crisp autumn air settles in and the days grow shorter, there’s something comforting about cozying up with a plate of warm, fall-inspired treats. Pumpkin, one of the season’s most beloved flavors, can be enjoyed in endless forms. But if you’re craving a dish that feels indulgent yet light, pumpkin crepes with cinnamon mascarpone is a winning choice. Soft, delicate crepes filled with a creamy cinnamon-infused mascarpone filling create a decadent combination that’s perfect for breakfast, brunch, or even dessert.

This dish is a celebration of pumpkin’s natural sweetness paired with the luxurious smoothness of mascarpone cheese and a hint of cinnamon. Whether you’re hosting a special occasion or just want to treat yourself, pumpkin crepes with cinnamon mascarpone will elevate any meal. Let’s dive into how to make this mouthwatering dish from scratch, step by step!

Ingredients

To create these delightful pumpkin crepes, you’ll need a few basic ingredients. These quantities will yield approximately 6-8 crepes, making it perfect for serving a small group or enjoying as a treat throughout the day.

For the Crepes:

1 cup all-purpose flour
2 large eggs
3/4 cup milk
1/4 cup canned pumpkin puree (or homemade)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 tablespoons melted butter (plus extra for the pan)

For the Cinnamon Mascarpone Filling:

8 oz mascarpone cheese (room temperature)
1/4 cup powdered sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons heavy cream (or more for desired consistency)

For Garnish (Optional):

Whipped cream
Maple syrup
Chopped pecans or walnuts

Instructions

Making these pumpkin crepes with cinnamon mascarpone is easier than it sounds. The key is to get the right balance of ingredients and cook the crepes to the perfect level of tenderness. Here’s a step-by-step guide to creating this delightful dish:

Step 1: Make the Pumpkin Crepe Batter

In a medium bowl, combine 1 cup of all-purpose flour, 2 large eggs, and 3/4 cup of milk. Whisk them together until smooth. Then, add 1/4 cup canned pumpkin puree, 1 tablespoon sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Whisk again until everything is fully combined.

Next, stir in 1/2 teaspoon vanilla extract and 2 tablespoons melted butter to bring everything together. The butter adds richness to the crepes, ensuring they are soft and tender when cooked.

Once the batter is well mixed, let it sit for 15-20 minutes. This allows the flour to fully hydrate and results in smoother crepes.

Step 2: Cook the Crepes

Place a non-stick skillet or crepe pan over medium heat. Once heated, lightly grease the pan with a little melted butter or oil using a paper towel. Pour about 1/4 cup of the crepe batter into the center of the pan and immediately swirl the pan to spread the batter into a thin, even layer.

Let the crepe cook for about 1-2 minutes, or until you see the edges lifting slightly from the pan. At this point, flip the crepe using a spatula and cook the other side for another 30 seconds to 1 minute. The crepes should be golden and slightly crispy around the edges.

Transfer the cooked crepe to a plate and cover with a kitchen towel to keep warm. Repeat the process with the remaining batter, greasing the pan as needed. You should be able to make 6-8 crepes, depending on the size of your pan.

Step 3: Prepare the Cinnamon Mascarpone Filling

While the crepes are cooling, prepare the creamy cinnamon mascarpone filling. In a medium bowl, combine 8 oz mascarpone cheese with 1/4 cup powdered sugar and 1/2 teaspoon ground cinnamon. Use a hand mixer or whisk to beat the ingredients together until smooth and well combined.

Next, add 1 teaspoon vanilla extract and 2 tablespoons heavy cream. Continue mixing until the filling reaches a creamy, spreadable consistency. If you prefer a thinner filling, add an additional tablespoon of heavy cream.

Step 4: Assemble the Pumpkin Crepes

To assemble, lay one crepe flat on a clean plate. Spread a generous amount of the cinnamon mascarpone filling across the center of the crepe, leaving some room on the edges. Gently fold the sides of the crepe in towards the middle, then roll the crepe from one end to the other, creating a neat little cylinder.

Repeat this process with the remaining crepes. If you prefer, you can fold them in half or serve them open-faced for a more rustic presentation.

Step 5: Serve and Garnish

Once all the crepes are filled and plated, it’s time to garnish and serve. Drizzle with maple syrup for a touch of sweetness and serve with a dollop of whipped cream on top. For extra crunch and flavor, sprinkle chopped pecans or walnuts over the crepes. The nuts add a nice contrast to the creamy filling and enhance the autumn vibe of the dish.

Conservation and Storage

If you have leftover pumpkin crepes, you can store both the crepes and cinnamon mascarpone filling separately for later use.

Crepes: Allow the crepes to cool completely before stacking them with parchment paper between each layer. Store them in an airtight container or wrap them in plastic wrap. They can be refrigerated for up to 3 days. To reheat, gently warm them in a non-stick pan over low heat or in the microwave for about 20-30 seconds.
Cinnamon Mascarpone Filling: Store the mascarpone filling in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve it again, give it a quick stir to restore its creamy texture.

Note that the crepes may lose some of their tenderness over time, so they are best enjoyed freshly made.

Variations

While the pumpkin and cinnamon mascarpone combination is a classic fall flavor pairing, there are plenty of ways to customize this dish to suit your taste. Here are a few ideas:

Spiced Crepes: If you want to kick the spices up a notch, add ground ginger, cloves, or allspice to the crepe batter. This will create an even more warming flavor profile perfect for autumn.
Cream Cheese Filling: If mascarpone isn’t available, you can substitute it with cream cheese for a tangier filling. You can also mix in some pumpkin puree to create a creamy pumpkin cream cheese filling.
Nut Butter: For a richer twist, add a layer of almond butter or peanut butter to the filling for extra flavor and a creamy texture.
Chocolate Drizzle: For a dessert version, drizzle melted dark chocolate or Nutella over the crepes for added decadence.
Vegan Version: Use a plant-based milk (like almond or oat milk) and substitute the mascarpone with a dairy-free cream cheese or cashew-based filling.

Serving Suggestions

These pumpkin crepes with cinnamon mascarpone make a perfect addition to any brunch spread. Serve them alongside a hot cup of coffee, chai tea, or apple cider for a seasonal treat. Here are some additional serving ideas:

Fruit Salad: A light fruit salad with apples, pears, and pomegranate seeds provides a refreshing contrast to the rich flavors of the crepes.
Eggs or Bacon: If you’re serving these crepes as a more substantial meal, pair them with scrambled eggs or crispy bacon for a savory balance.
Hot Beverage: For a cozy pairing, enjoy these crepes with a warm latte or a spiced pumpkin latte for that extra touch of autumn.

Conclusion

Pumpkin crepes with cinnamon mascarpone are an irresistible treat that captures the essence of fall in every bite. Whether you serve them for a leisurely weekend breakfast, as a festive brunch dish, or even as a dessert, these crepes offer a delightful combination of flavors and textures that will leave everyone asking for more.

With simple ingredients and easy steps, you can create a dish that’s as beautiful as it is delicious. Customize the filling or add a variety of toppings to suit your taste. This versatile dish is a true crowd-pleaser and a perfect way to celebrate the flavors of the season. Enjoy making it, sharing it, and savoring every bite!

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Pumpkin Crepes with Cinnamon Mascarpone: A Fall-Inspired Delight

Author: hafsahafsa
Total Time: 30 minutes
Yield: 6–8 crepes 1x
Diet: Vegetarian

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Description

These Pumpkin Crepes with Cinnamon Mascarpone are a delicious fall-inspired treat, perfect for breakfast, brunch, or dessert. Soft, delicate crepes filled with creamy, cinnamon-spiced mascarpone make for a comforting, indulgent dish. Topped with maple syrup and chopped nuts, this recipe is sure to please everyone!

Ingredients

Scale

For the Crepes:

1 cup all-purpose flour

2 large eggs

3/4 cup milk

1/4 cup canned pumpkin puree (or homemade)

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

2 tablespoons melted butter (plus extra for greasing the pan)

For the Cinnamon Mascarpone Filling:

8 oz mascarpone cheese (room temperature)

1/4 cup powdered sugar

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

2 tablespoons heavy cream (or more for desired consistency)

For Garnish (Optional):

Whipped cream

Maple syrup

Chopped pecans or walnuts

Instructions

Make the Pumpkin Crepe Batter:
In a medium bowl, combine 1 cup flour, 2 eggs, and 3/4 cup milk. Whisk until smooth. Then, add 1/4 cup canned pumpkin puree, 1 tablespoon sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon vanilla extract. Whisk again until combined. Stir in 2 tablespoons melted butter for richness. Let the batter rest for 15-20 minutes to hydrate the flour.

Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with melted butter or oil. Pour about 1/4 cup batter into the center of the pan and swirl to form a thin, even layer. Cook for 1-2 minutes or until the edges lift slightly. Flip and cook the other side for about 30 seconds to 1 minute. Continue until all the batter is used, stacking the crepes with parchment paper between layers.

Prepare the Cinnamon Mascarpone Filling:
In a medium bowl, whisk together 8 oz mascarpone cheese, 1/4 cup powdered sugar, and 1/2 teaspoon ground cinnamon. Add 1 teaspoon vanilla extract and 2 tablespoons heavy cream, then whisk until smooth. If the filling is too thick, add a little more cream to reach a spreadable consistency.

Assemble the Crepes:
Lay each crepe flat on a plate. Spread a generous amount of the cinnamon mascarpone filling across the center of each crepe, leaving some space at the edges. Fold the sides in and then roll from one end to the other, creating a neat cylinder. Repeat for all crepes.

Serve and Garnish:
Place the filled crepes on a serving plate. Drizzle with maple syrup, add a dollop of whipped cream, and sprinkle with chopped pecans or walnuts. Serve immediately while warm.

Notes

Storage: Store leftover crepes and cinnamon mascarpone filling separately in airtight containers. Crepes will last for up to 3 days in the fridge. Reheat gently in a pan or microwave. The mascarpone filling can be stored for up to 3 days as well.

Customization: Add more spices to the batter, like ginger or cloves, for an extra spiced kick.

Substitute: Use a dairy-free mascarpone or cream cheese for a dairy-free version of the filling.