Step-by-Step Guide to Make Perfect Pumpkin Crepes with Cottage Cheese Filling

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin crepes with cottage cheese filling. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pumpkin Crepes with Cottage Cheese Filling is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Pumpkin Crepes with Cottage Cheese Filling is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:

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

Steps to make Pumpkin Crepes with Cottage Cheese Filling:

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

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