Recipe of Tasty Pumpkin Crepes with Cottage Cheese Filling

Pumpkin Crepes with Cottage Cheese Filling Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Pumpkin Crepes with Cottage Cheese Filling” recipe we have found until now. This will be smell and look delicious.

Ingredients of Pumpkin Crepes with Cottage Cheese Filling

1. Prepare 1 cup of pumpkin.
2. It’s 1/2 cup of milk (5.07 oz).
3. Prepare 1 of egg.
4. It’s 1-2 tablespoon of sugar.
5. It’s 1/2 cup of all-purpose flour (3 – 4 oz).
6. Make ready Pinch of salt.
7. You need 1/4 teaspoon of olive oil.
8. Take 1/2 cup of cottage cheese (4 oz).
9. Make ready 1 tablespoon of sour cream.
10. Prepare 1 tablespoon of vanilla sugar.
11. Prepare 1/4 cup of dried apricots (we put more).
12. It’s 10-15 of blackberries.
13. Make ready 1 cup of raspberries (5 – 6 oz).

Pancakes this recipe is a real treat.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.Place in fridge until ready to use.

Pumpkin Crepes with Cottage Cheese Filling instructions

1. ! If you have blender, then put all ingredients right away in blender cup.
2. If you have hand blender make mashed pumpkin (if no, shred pumpkin).
3. Mix milk with egg, sugar and salt in a large bowl so that small bubbles appear on the surface (we used hand blender).
4. 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.
5. 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.
6. Leave batter in the fridge for 10-15 minutes.
7. Meanwhile, slice dried apricots.
8. Mix cottage cheese with sour cream, vanilla sugar and dried apricots.
9. 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.
10. Put cottage cheese filling on the crepe, roll the crepe as an envelope.
11. Put raspberries and blackberries as a side.

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.Top with whipped cream, pecans or confectioners' sugar.

Put all crepe batter ingredients in a blender and.Pumpkin Crepes with Pumpkin Cream Cheese Filling Foods Of Our Lives.Low Carb Crepes with Blueberry Cream Cheese Filling A Girl Worth Saving.Tender eggy crepes are filled with sweetened cottage cheese, then rolled up and pan-fried until browned.I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe!