I hope everyone has a wonderful Thanksgiving today filled with lots of great food and family. If you have any extra pumpkin puree left, use it to make these Pumpkin Crepes with Cinnamon Mascarpone Filling tomorrow for breakfast. The crepe batter is seasoned with pumpkin puree and pumpkin pie spice. I used this pumpkin pie spice mixure from My Baking Addiction. The crepes are cooled slightly, then filled with whipped cream and cinnamon mascarpone.
For a healthier breakfast, the crepes alone have no added sugar. Evan thoroughly enjoyed the crepes without any filling.
- 1 1/2 cups milk
- 1 cup all purpose flour
- 1 egg
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 cup water
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup powdered sugar, sifted
- 1/4 teaspoon cinnamon