Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling
A new twist on crepes with a light creamy filling.
- FOR THE CREPES:
- 1-1/2 cup Milk
- 1 cup All-purpose Flour
- 1 whole Egg
- 1 teaspoon Vegetable Oil
- 1/4 teaspoons Baking Powder
- 2 teaspoons Pure Vanilla Extract
- 1-1/2 teaspoon Pumpkin Pie Spice
- 1/2 cups Pumpkin Puree
- 1/4 cups Water
- FOR THE FILLING:
- 1 cup Heavy Cream
- 8 ounces, weight Mascarpone Cheese, Room Temperature
- 1/4 teaspoons Cinnamon
- 1/2 cups Confectioners Sugar (sifted)
For the crepes:
In a blender or with a hand mixer, combine all ingredients. Blend until smooth. Batter should be very thin. If batter is too thick, add a little more water, 1 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 over beat, 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.