Hello everybody, I hope you are 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 food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 appreciated by millions daily. It is simple, it is quick, it tastes delicious. Pumpkin Crepes with Cottage Cheese Filling is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. 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
- Make ready 1/2 cup milk (5.07 oz)
- Take 1 egg
- Prepare 1-2 tablespoon sugar
- Take 1/2 cup all-purpose flour (3 – 4 oz)
- Get Pinch salt
- Get 1/4 teaspoon olive oil
- Take 1/2 cup cottage cheese (4 oz)
- Prepare 1 tablespoon sour cream
- Get 1 tablespoon vanilla sugar
- Take 1/4 cup dried apricots (we put more)
- Get 10-15 blackberries
- Get 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. Worrisome start notwithstanding, these pumpkin cheesecake crepes turned out fantastically, and I even got a request for the recipe. Add cream cheese, lemon juice, and vanilla, and mix until smooth and well-combined.
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
Place in fridge until ready to use. Put all crepe batter ingredients in a blender and. Top with whipped cream, pecans or confectioners' sugar. Crepes Filling Filling Food Filling Recipe Best Breakfast Recipes Brunch Recipes Breakfast Ideas Crepe Recipes Pumpkin Recipes Fall Recipes. Pumpkin Toffee Cheesecake features a fabulous combination of cream cheese and pumpkin topped with crushed toffee candies.
So that’s going to wrap this up for this special food pumpkin crepes with cottage cheese filling recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
