Sunday, October 23, 2016

Pumpkin Crepes

These crepes can be served for a Fall breakfast or as a dessert.  They are not overly sweet but you get a mild hint of pumpkin flavor in every bite.
 


 
Pumpkin Crepes
1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier

3 tbsp pumpkin puree
1 tbsp sugar
2 large eggs
1 dash salt
Filling
½ cup whipping cream, whipped to firm peaks
8 oz mascarpone, room temperature
½ cup brown sugar
½ tsp cinnamon

Whisk all the ingredients in a medium bowl and let sit for a half hour.

Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.
 

In a small bowl, whip the cream.  Add in the mascarpone, brown sugar and cinnamon and whip until blended.

Place a crepe on a plate.  Place some whipped cream/pumpkin mixture and fold up the sides over it, burrito style.


Makes 8 crepes.