Pumpkin Crepe Rollups

Two of my most favourite things are Thanksgiving and of course dessert, so I wanted to share a sweet treat that wasn’t the typical pumpkin pie for the holidays.

At a recent cooking class here in Calgary, with ATCO Blue Flame Kitchen, pumpkin crepe rollups were offered as a non-traditional Thanksgiving dessert and I think it’s genius. Not only are crepes light and delicious, but the combination of pumpkin and mascarpone as the filling is a true match made in heaven. These are easy to make ahead and they can be done in large batches if serving a large group. Not to mention that with a little whipped topping and some nuts, you can surely impress your guests with a fancy looking presentation.

Enjoy and Happy Thanksgiving!!

 

Crepe ingredients:

• 1 cup flour
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup milk
• 3 eggs
• 1 tbsp oil
• Butter (for coating the pan)

Pumpkin and mascarpone filling ingredients:

• 1 small tub mascarpone cheese (8 oz.), room temperature
• 1/2 cup brown sugar
• 1 small can pumpkin puree (12 oz.), strained
• 1 tbsp fancy molasses
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 tsp vanilla

Topping:

• 1 cup whipping cream, whipped
• Toasted pecans

Crepe directions:

1. In a large mixing bowl, combine flour, sugar and salt. Set aside.
2. In a separate mixing bowl with an electric mixer on medium speed, beat together milk eggs and oil until blended.
3. Add liquid ingredients to dry ingredients; mix until smooth. Cover with plastic wrap and refrigerate for 1-4 hours.
4. In a 7-inch nonstick frying pan, add butter to coat pan over medium heat until hot. Remove pan from heat.
5. Pour 1/4 batter into pan. Swirl pan to coat the bottom and slightly up the sides with the batter. Return pan to heat, loosen edges of crepe from pan with a spatula, cook for about 40 seconds or until slightly browned.
6. Flip crepe, cook for 20 seconds or until edges lift from pan. Remove crepe from pan, place on wax paper. Repeat using remaining batter.
7. Continue layering cooked crepes with wax paper to prevent sticking.

Makes 10-12 crepes.

Filling directions:

1. In the bowl of an electric mixer, fitted with a paddle attachment, add all ingredients and mix until combined.

Assembly directions:

1. Spread each crepe with about 2 teaspoons of the filling. Roll up.
2. Top with a dollop of whipped cream and and pecans or sprinkle with confectioners’ sugar.