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Pumpkin Crepes with Mascarpone Custard

For brilliant breakfast or dessert crepes, I tweaked my grandmother's recipe. If you want a little crunch, stir in some toffee and chocolate bits or nuts. —Kristin Weglarz, Bremerton, Washington
  • Total Time
    Prep: 15 min. + chilling Cook: 5 min./batch
  • Makes
    12 servings (2 crepes each)

Ingredients

  • 1 cup all-purpose flour
  • 1-3/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 1-1/2 cups 2% milk
  • 1/3 cup solid-pack pumpkin
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 carton (8 ounces) mascarpone cheese
  • 1/4 cup instant French vanilla pudding mix (about 1-1/4 ounces)
  • 1 teaspoon vanilla extract
  • 1 cup eggnog
  • Toasted chopped pecans

Directions

  • In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, pumpkin, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Refrigerate, covered, 1 hour.
  • For filling, in a small bowl, mix mascarpone cheese, pudding mix and vanilla until blended; gradually stir in eggnog. Refrigerate, covered, at least 30 minutes.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked.
  • Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.
  • Spoon about 1 tablespoon filling down center of each crepe; roll up. Sprinkle with pecans.
Nutrition Facts
2 filled crepes: 204 calories, 14g fat (7g saturated fat), 90mg cholesterol, 209mg sodium, 14g carbohydrate (6g sugars, 1g fiber), 6g protein.

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