Pumpkin Crepes with Salted Caramel Sauce

A lazy Sunday morning in November calls for something decadent and seasonal and just plain old yummy. These pumpkin crepes stuffed with marscopone cheese definitely hit the mark.  The highlight for me was the salted caramel sauce.  A perfect balance of sweet and salty goodness.  And I used the leftover caramel to dip apple slices in later in the day.  So I guess you could say it was a sweet treat kind of day around our house.  And we loved every delicious minute of it……

Salted Caramel

  1. In a small heavy bottomed pan add the sugar and water over medium high heat and swirl until the sugar is completely dissolved. Do not allow to boil until it’s completely dissolved.
  2. Turn heat up to high and cover the sugar with a lid and boil for about 2 minutes and then remove the lid and watch closely as the sugar starts to turn into a light amber color.  Let it cook a few more seconds but remove from the heat before it turns too dark or it will taste burnt.  Then add in the heavy cream, carefully, as it will bubble and splash, and stir with a rubber spatula.  Next add in the flaky sea salt.  Taste and adjust salt if desired.


  1. In a blender add in the four, milk, eggs, water, pumpkin puree, melted butter, and brown sugar, cinnamon and salt.  Blend until well combined and smooth.  Refrigerate until ready to serve.  Add a little bit of water to thin it out if needed.  It should be a thin batter.
  2. Preheat a medium crepe pan or non-stick skillet over medium high heat and add in a teaspoon of butter.  When it melts add in a few tablespoons of the batter and swirl to coat the entire pan in an even layer right away.  You want a think even crepe.  They are delicate so don’t worry if it’s not perfect.  It usually takes a test round to get it right.  Once the first side gets a light crisp gently flip to the other side and cook for another 20-30 seconds.  Remove from pan and put on parchment paper or wax paper.  Add more butter to the pan and continue to cook the rest of the crepes.


  1. Rewarm the caramel sauce if made in advance.
  2. Gently drop a few teaspoons of mascarpone cheese or softened cream cheese in the middle of each crepe.  Do not spread with a knife or the crepe will tear.  Roll the edges over ½ inch at a time.  Cut in half, garnish with powdered sugar, salted caramel, and raspberries and serve.

Salted Caramel

1 cup refined sugar

¼ cup water

½ cup heavy cream

¾ teaspoon fresh ground sea salt or flaky sea salt


½ cup flour

½ cup milk

2 eggs

1/3 cup water

1/3 cup pumpkin puree

3 tablespoons melted unsalted butter, plus 2 for cooking

3 Tablespoons brown sugar

¼ teaspoon Cinnamon

Pinch Salt

4 oz mascarpone or cream cheese

Powdered sugar for garnish

Raspberries or strawberries for garnish

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