Breakfast

Recipe of Delicious Pumpkin Crepes with Cottage Cheese Filling

By Victor Marsh 19 January 2020
Recipe of Delicious Pumpkin Crepes with Cottage Cheese Filling
Recipe of Delicious Pumpkin Crepes with Cottage Cheese Filling

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Pumpkin Crepes with Cottage Cheese Filling. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Pumpkin Crepes with Cottage Cheese Filling Recipe.

You can have Pumpkin Crepes with Cottage Cheese Filling using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Pumpkin Crepes with Cottage Cheese Filling

  1. You need 1 cup of pumpkin.
  2. It’s 1/2 cup of milk (5.07 oz).
  3. It’s 1 of egg.
  4. You need 1-2 tablespoon of sugar.
  5. Prepare 1/2 cup of all-purpose flour (3 – 4 oz).
  6. Take Pinch of salt.
  7. Make ready 1/4 teaspoon of olive oil.
  8. Take 1/2 cup of cottage cheese (4 oz).
  9. You need 1 tablespoon of sour cream.
  10. Prepare 1 tablespoon of vanilla sugar.
  11. Take 1/4 cup of dried apricots (we put more).
  12. It’s 10-15 of blackberries.
  13. You need 1 cup of raspberries (5 – 6 oz).

Pumpkin Crepes with Cottage Cheese Filling instructions

  1. ! If you have blender, then put all ingredients right away in blender cup.
  2. If you have hand blender make mashed pumpkin (if no, shred pumpkin).
  3. Mix milk with egg, sugar and salt in a large bowl so that small bubbles appear on the surface (we used hand blender).
  4. Add flour and beat until smooth with a whisk or hand blender. Batter should not be too thick or too thin. If you start frying crepes and you see that they are too thick just add a bit of milk and mix the batter again.
  5. Add ¼ teaspoon olive oil or a bit less to the batter to prevent crepes from sticking to the pan/skillet. Mix all ingredients again.
  6. Leave batter in the fridge for 10-15 minutes.
  7. Meanwhile, slice dried apricots.
  8. Mix cottage cheese with sour cream, vanilla sugar and dried apricots.
  9. Heat a lightly greased skillet/pan. Add about 2-3 tablespoons batter. Tilt skillet/pan so that batter spreads to cover the bottom of skillet/pan. Crepes should be thin. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet only if crepes start to stick to the pan.
  10. Put cottage cheese filling on the crepe, roll the crepe as an envelope.
  11. Put raspberries and blackberries as a side.

More Recipes