Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin crepes with cottage cheese filling. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pumpkin Crepes with Cottage Cheese Filling is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Pumpkin Crepes with Cottage Cheese Filling is something which I’ve loved my entire life.
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 particular recipe, we have to first prepare a few components. You can cook pumpkin crepes with cottage cheese filling using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Crepes with Cottage Cheese Filling:
- Take 1 cup pumpkin
- Prepare 1/2 cup milk (5.07 oz)
- Prepare 1 egg
- Prepare 1-2 tablespoon sugar
- Make ready 1/2 cup all-purpose flour (3 – 4 oz)
- Make ready Pinch salt
- Make ready 1/4 teaspoon olive oil
- Take 1/2 cup cottage cheese (4 oz)
- Get 1 tablespoon sour cream
- Make ready 1 tablespoon vanilla sugar
- Make ready 1/4 cup dried apricots (we put more)
- Get 10-15 blackberries
- Prepare 1 cup raspberries (5 – 6 oz)
This last time I made it with homemade lacto-fermented cream cheese and we loved it. To make lacto-fermented cream cheese you have to have. Fusing together fluffy crepes, creamy and lightly sweetened cottage and cream cheese filling and fresh strawberries, I can have them for breakfast any day! If I haven't told you already, I love crepes!
Steps 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
Any kind - sweet or savory, chocolate or even almond oat crepes. Top with whipped cream, pecans or confectioners' sugar. Make Cheese Filling: In medium bowl, combine. to use. For the filling, I combine cream cheese, cottage cheese and condensed milk together with a mixer. Cover one side of the crepe with filling; roll it up into a roll.
So that is going to wrap this up for this special food pumpkin crepes with cottage cheese filling recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
