Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin crepes with cottage cheese filling. One of my favorites. This time, I will make it a 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 meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Pumpkin Crepes with Cottage Cheese Filling is something that I have loved my whole 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 begin 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)
- Take 1 egg
- Take 1-2 tablespoon sugar
- Get 1/2 cup all-purpose flour (3 – 4 oz)
- Make ready Pinch salt
- Make ready 1/4 teaspoon olive oil
- Get 1/2 cup cottage cheese (4 oz)
- Prepare 1 tablespoon sour cream
- Prepare 1 tablespoon vanilla sugar
- Take 1/4 cup dried apricots (we put more)
- Prepare 10-15 blackberries
- Take 1 cup raspberries (5 – 6 oz)
For these crepe filling suggestions I would leave the pumpkin puree out of the recipe and just make a basic crepe. The cheesecake filling used in this crepe recipe is one of my favorites but if you are looking for other crepe filling ideas, here are a few. Top with whipped cream, pecans or confectioners' sugar. Pancakes this recipe is a real treat.
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
Make Cheese Filling: In medium bowl, combine. to use. Granola Bars, Healthy Homemade Snack, Superfood Bars with Cranberry, Pumpkin Seeds, Oats, Chia and Flax Seed on bright background, Vegan Meal. Baked Pancakes with Cottage Cheese - crepes stuffed with cottage or ricotta cheese / lemon zest filling and sour cream topping = Croatian Palachinka. preparation for Baked Crepes with Cottage Cheese. Sparkling mineral water is used instead of butter or oil to make very light crepe batter. A tasty and easy filling for all your favorite crepes.
So that is going to wrap this up with this exceptional food pumpkin crepes with cottage cheese filling recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
