The New Way Prepare Recipe Pumpkin Crepes with Cottage Cheese Filling Delicious and Healthy

Without fail making ultimate Pumpkin Crepes with Cottage Cheese Filling easy, delicious, practical.

Hi my mother, now you get make recipe Pumpkin Crepes with Cottage Cheese Filling with 13 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Pumpkin Crepes with Cottage Cheese Filling.

Ingredients all Pumpkin Crepes with Cottage Cheese Filling #

1. Prepare : pumpkin.

2. Needed : milk (5.07 oz).

3. Needed : egg.

4. Prepare : sugar.

5. Needed : all-purpose flour (3 – 4 oz).

6. Needed : salt.

7. Needed : olive oil.

8. Prepare : cottage cheese (4 oz).

9. Prepare : sour cream.

10. Prepare : vanilla sugar.

11. Prepare : dried apricots (we put more).

12. Needed : blackberries.

13. Prepare : raspberries (5 – 6 oz).

If all main ingredients Pumpkin Crepes with Cottage Cheese Filling it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step Cooking 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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