Pumpkin Crepes With Mascarpone Custard

• 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.

flour, ground cinnamon, ground ginger, salt, ground cloves, eggs, milk, solidpack pumpkin, butter, vanilla, mascarpone cheese, vanilla, eggnog, pecans

Taken from www.tasteofhome.com/recipes/pumpkin-crepes-with-mascarpone-custard/ (may not work)