Pumpkin Spice Crepes With A Cinnamon Mascarpone 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.
- Filling recipe adapted from Martha Stewart.
milk, allpurpose, egg, vegetable oil, ubc, vanilla, pie spice, pumpkin puree, ubc, filling, heavy cream, mascarpone cheese, ubc, confectioners sugar
Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-spice-crepes-with-a-cinnamon-mascarpone-filling/ (may not work)