Name: Pumpkin Crepes With Mascarpone Custard
Yield: 4 servings
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; 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

Servings: 4 persons

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
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

1
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.
2
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.
3
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.
4
Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.
5
Spoon about 1 tablespoon filling down center of each crepe; roll up. Sprinkle with pecans.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Crepes With Mascarpone Custard

How did you like this recipe?