Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

Medically reviewed by Christiana George Updated Date: January 20, 2023

Just when you thought I was done with pumpkin recipes, I have come up with one more. The Pumpkin Spice Crepes were great just as is, but I always like to embellish, so I decided to fill them. I loved the Cinnamon Mascarpone Frosting I used for my Churro Cupcakes, and usually eat it by the spoon full, because it is so light and only a tad bit sweet. I knew it would make a great filling. The cinnamon worked well with the pumpkin in the crepes and the maple syrup I poured over them.

These are great for breakfast, dessert, or just a mid-afternoon snack. They are not heavy, they won’t weigh you down, and they won’t make you feel guilty for eating them.

Mmm….just look at those beautiful specks of pumpkin spice. I have fallen in love with pumpkin spice this year. I can’t get enough of it. I may have to start buying it by the pound. Those little containers don’t last very long.

Does anyone else feel this way or is it just me?

Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

by The Sweet Chick

Prep Time: 20 minutes

Cook Time: 15 minutes

Keywords: skillet pumpkin cinnamon mascarpone cheese crepe

Ingredients (10 crepes)

For the crepes

1 1/2 cups milk
1 cup all purpose flour
1 egg
1 teaspoon vegetable oil
1/4 teaspoon baking powder
2 teaspoons pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/2 cup pumpkin puree
1/4 cup water

For the filling

1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners’ sugar, sifted
1/4 teaspoon cinnamon

Instructions

For the crepes

In a blender or with hand mixer, combine all ingredients. Blend until smooth. Batter should be very thin. If batter is too thick, add a little more water, one 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 overbeat, 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.

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Lamb’s Quarters Frittata, Or Spinach’s Hillbilly Cousin

Breakfast

Christiana George
Updated Date:
June 8, 2023

First, a confession: this frittata was merely a convenient way for me to consume my latest discovery, lamb’s quarters.
I picked up lamb’s quarters from the Union Square Greenmarket last weekend completely on a whim. I’d simply stood in front of a row of bins of greens and picked the one with the most appealing name. Lamb’s quarters is a pretty cute name, isn’t it? Apparently, it’s also known as pigweed. If I had seen that on the sign, well, you wouldn’t be reading a blog post about pigweed.
Lamb’s quarters is my introduction to the world of wild edibles… otherwise known as weeds. Hahaha. But seriously, I actually really love the idea of eating the stuff because I see them as just another form of heirlooms. Because they’re considered noxious, they’re underrated, local, not mass-farmed, not cultivated in any way… and the properties about them which make them unique are preserved. The purity of their taste, smell, feel, appearance is retained.

I intend to explore this plant realm more fully.
Lamb’s quarters actually grows like crazy. Apparently it’s all over Central Park, although it’s easily confused with epazote, which is toxic if eaten in large quantities. It’s incredibly healthy, full of beta carotene, calcium, potassium, iron. It even leaves behind that same chalky feeling on your teeth after you eat spinach. Coincidentally, it’s often referred to as wild spinach and is said to taste like it. I wouldn’t agree exactly; it’s definitely more of an acquired taste, especially when eaten raw.
But in a frittata, it’s excellent. Its lovely, fuzzy, silvery leaves turn a bright green when sauteed, and it shrinks dramatically, just like, yup, that’s right, spinach. But it’s hardier, with sturdier stems, so less can go a longer way than its domesticated cousin. Because we’re talking frittatas here, you can throw in just about anything to accompany the lamb’s quarters. I decided to throw in some bacon at the last minute, which sort of clashed with the romano cheese—perhaps cheddar might be a better complement. Whatever the case, treat the plant like spinach and you’ll be eating it like a pro!
LAMB’S QUARTERS FRITTATA
Basic recipe adapted from Alton Brown’s frittata recipe
Serves 4
Ingredients:
6 large eggs
5 Tbsp grated cheese (I used romano)
Salt and pepper to taste
1 Tbsp butter
1/2 onion
3 strips bacon, cooked and roughly chopped
1/4 lb. lamb’s quarters, with tough stems removed (you can substitute spinach, but you’ll need more, 1/2 lb. or so)
Directions:
Turn oven on to broil. Whisk together eggs, cheese, salt, and pepper in a medium bowl, then set aside.
In an oven-safe 12-inch skillet (I used my cast-iron), saute onions until translucent (2 to 3 minutes), then add bacon and saute another minute. Add the lamb’s quarters and cook until wilted, 2 minutes or so. Spread out the contents of the pan so it’s even across the pan. Pour the egg mixture in, and spread it across the pan with a spatula. Cook for a few minutes until the egg mixture has set on the bottom and is beginning to set on top.

Transfer the skillet into the oven and broil for 3 or 4 minutes until top is lightly browned.
Have a Great Day!