Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pumpkin crepes with cottage cheese filling. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
While the batter is resting, combine all the filling ingredients and whisk until smooth. Meal: Pumpkin Crepes with Cottage Cheese Filling. Leftovers: No, but if you cooked more batter than needed, you can either fry more crepes or leave the batter overnight in the fridge for tomorrow.
Pumpkin Crepes with Cottage Cheese Filling is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Pumpkin Crepes with Cottage Cheese Filling is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Get 1 cup pumpkin
- Make ready 1/2 cup milk (5.07 oz)
- Make ready 1 egg
- Get 1-2 tablespoon sugar
- Make ready 1/2 cup all-purpose flour (3 – 4 oz)
- Get Pinch salt
- Prepare 1/4 teaspoon olive oil
- Make ready 1/2 cup cottage cheese (4 oz)
- Prepare 1 tablespoon sour cream
- Make ready 1 tablespoon vanilla sugar
- Prepare 1/4 cup dried apricots (we put more)
- Take 10-15 blackberries
- Prepare 1 cup raspberries (5 – 6 oz)
Repeat with the remainder of the crepe batter. To make the pumpkin filling, whip the softened cream cheese in a large bowl. Whip the cold heavy whipping cream with the powdered sugar until stiff peaks form. Pumpkin Crepes just speak Fall to me.
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
You all know I'm not a huge fan of crepes/breakfast foods like this however Mr. Crepes are known as the 'C' word in my house.. I didn't want to go with a basic white cream cheese filling but rather I wanted to keep it on the more warm side thus the addition of cinnamon. How to Make Crepe Cottage Cheese Filling. Simply mix the cottage cheese and cream cheese with a hand mixer or blender until soft and smooth.
So that is going to wrap this up with this special food pumpkin crepes with cottage cheese filling recipe. Thanks so much for your time. I’m confident that 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
