Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make 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 well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Pumpkin Crepes with Cottage Cheese Filling is something that I have loved my entire life. They are fine 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 begin with this recipe, we have to first prepare a few ingredients. You can have pumpkin crepes with cottage cheese filling using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Crepes with Cottage Cheese Filling:
- Prepare 1 cup pumpkin
- Prepare 1/2 cup milk (5.07 oz)
- Get 1 egg
- Prepare 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)
- Prepare 1 tablespoon sour cream
- Prepare 1 tablespoon vanilla sugar
- Make ready 1/4 cup dried apricots (we put more)
- Take 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. 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’s going to wrap it up for this special food pumpkin crepes with cottage cheese filling recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
