Ingredients
1 cup all-purpose flour1-3/4 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon salt1/4 teaspoon ground cloves3 eggs1-1/2 cups 2% milk1/3 cup solid-pack pumpkin2 tablespoons butter, melted1 teaspoon vanilla extractFILLING:1 carton (8 ounces) mascarpone cheese1/4 cup instant French vanilla pudding mix (about 1-1/4 ounces)1 teaspoon vanilla extract1 cup eggnogToasted chopped pecans
Preparation
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.
