PUMPKIN CREPES WITH MASCARPONE CUSTARD
For brilliant breakfast or dessert crepes, I tweaked my grandmother's recipe. If you want a little crunch, stir in some toffee and chocolate bits or nuts. -Kristin Weglarz, Bremerton, Washington
Provided by Taste of Home
Time 20m
Yield 12 servings (2 crepes each).
Number Of Ingredients 16
Steps:
- 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., 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., 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., Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Spoon about 1 tablespoon filling down center of each crepe; roll up. Sprinkle with pecans.
Nutrition Facts : Calories 204 calories, Fat 14g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 209mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
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Suku Adhikari
[email protected]The crepes were a little bit too sour for my taste. I would recommend using less lemon juice in the batter.
Laxmi bhr
[email protected]The crepes were a little bit too bland for my taste. I would recommend adding more spices to the batter.
MD Nobir Hossin
[email protected]The crepes were a little bit too greasy for my taste. I would recommend using less butter in the pan.
Eric Fox
[email protected]The crepes were a little bit too thick for my taste. I would recommend using less flour in the batter.
Areeba javed
[email protected]These crepes were a bit too sweet for my taste. I would recommend using less sugar in the batter.
Nayem mojumdar Nayem mojumdar
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these crepes. The mascarpone custard filling was the perfect balance to the pumpkin flavor.
Joevan Arredondo
[email protected]These crepes were a little bit time-consuming to make, but they were definitely worth it. They are so delicious and unique.
Cyle Langley
[email protected]I used a different type of fruit filling, but the crepes were still delicious. I think they would be good with any type of fruit filling.
Md Osman
[email protected]I made these crepes ahead of time and reheated them in the microwave. They were just as good as when they were first made.
Omowumi Sunday
[email protected]These crepes are perfect for a special occasion breakfast or brunch. They are elegant and delicious.
Incent Gumbo
[email protected]I used a gluten-free flour blend to make these crepes and they turned out great. They were still light and fluffy.
Aman Mehta
[email protected]I added a bit of cinnamon and nutmeg to the batter and it gave the crepes a really nice fall flavor.
Saima Mohsina
[email protected]These crepes were so easy to make and they turned out beautifully. The pumpkin flavor was subtle and not overpowering.
comment Youssef
[email protected]I made these crepes for my family for breakfast and they were a hit! Everyone loved them, even my picky kids.
David Bolton
[email protected]These pumpkin crepes were absolutely delicious! The mascarpone custard filling was the perfect complement to the pumpkin flavor. I will definitely be making these again.