Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pumpkin crepes with cottage cheese filling. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Crepes with Cottage Cheese Filling is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Pumpkin Crepes with Cottage Cheese Filling is something which I have loved my entire life. They’re nice and they look fantastic.
Part of crepes could also be refrigerated to provide you and your family with a quick breakfast anytime. Try cooking some and next time prepare a double portion to freeze. Add the cottage cheese and mix.
To get started with this recipe, we have to prepare a few components. You can have pumpkin crepes with cottage cheese filling using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Crepes with Cottage Cheese Filling:
- Take 1 cup pumpkin
- Get 1/2 cup milk (5.07 oz)
- Get 1 egg
- Take 1-2 tablespoon sugar
- Take 1/2 cup all-purpose flour (3 – 4 oz)
- Get Pinch salt
- Make ready 1/4 teaspoon olive oil
- Make ready 1/2 cup cottage cheese (4 oz)
- Take 1 tablespoon sour cream
- Make ready 1 tablespoon vanilla sugar
- Get 1/4 cup dried apricots (we put more)
- Prepare 10-15 blackberries
- Prepare 1 cup raspberries (5 – 6 oz)
If I haven't told you already, I love crepes! Any kind - sweet or savory, chocolate or even almond oat crepes. And here we have yet another pumpkin recipe One can never have too much pumpkin in the Fall after all and what better way to consume it than in crepes? This last time I made it with homemade lacto-fermented cream cheese and we loved it.
Instructions to make Pumpkin Crepes with Cottage Cheese Filling:
- ! If you have blender, then put all ingredients right away in blender cup
- If you have hand blender make mashed pumpkin (if no, shred pumpkin)
- Mix milk with egg, sugar and salt in a large bowl so that small bubbles appear on the surface (we used hand blender)
- 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
- 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
- Leave batter in the fridge for 10-15 minutes
- Meanwhile, slice dried apricots
- Mix cottage cheese with sour cream, vanilla sugar and dried apricots
- 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
- Put cottage cheese filling on the crepe, roll the crepe as an envelope
- Put raspberries and blackberries as a side
To make lacto-fermented cream cheese you have to have. Top with whipped cream, pecans or confectioners' sugar. Tender eggy crepes are filled with sweetened cottage cheese, then rolled up and pan-fried until browned. I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a.
So that’s going to wrap this up with this special food pumpkin crepes with cottage cheese filling recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
