Pumpkin Crepes With Mascarpone Custard Recipe

Name: Pumpkin Crepes With Mascarpone Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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: 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.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 1-3/4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon salt, and more.

Yes, Pumpkin Crepes With Mascarpone Custard falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Crepes With Mascarpone Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions