PUMPKIN CREPES WITH MASCARPONE CUSTARD

Pumpkin Crepes with Mascarpone Custard image

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

Ingredients

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
FILLING:
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

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.