Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pumpkin crepes with cottage cheese filling. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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.
Pumpkin Crepes with Cottage Cheese Filling is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Pumpkin Crepes with Cottage Cheese Filling is something which I’ve loved my entire life. They’re fine and they look wonderful.
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 can achieve that.
The ingredients needed to make Pumpkin Crepes with Cottage Cheese Filling:
- Make ready 1 cup pumpkin
- Make ready 1/2 cup milk (5.07 oz)
- Make ready 1 egg
- Get 1-2 tablespoon sugar
- Prepare 1/2 cup all-purpose flour (3 – 4 oz)
- Take Pinch salt
- Get 1/4 teaspoon olive oil
- Prepare 1/2 cup cottage cheese (4 oz)
- Make ready 1 tablespoon sour cream
- Make ready 1 tablespoon vanilla sugar
- Take 1/4 cup dried apricots (we put more)
- Get 10-15 blackberries
- Get 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. Made with a delicious cream cheese filling, your breakfast cravings are about to be satisfied like never before! Cheesecake Filling - Using a hand or stand mixer, whip the cream cheese until it's smooth, without lumps.
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
Top with whipped cream, pecans or confectioners' sugar. Pancakes this recipe is a real treat. 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. You can use either but we find that cottage cheese works great for this recipe.
So that is going to wrap it up for this special food pumpkin crepes with cottage cheese filling recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
