Pumpkin Crepes with Cottage Cheese Filling. 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.

The Best Cheese Filling Crepes Recipes on Yummly Sweet Cheese-filled Crepes, Red Velvet Crepes With Raspberry & Sweet Cream Cheese Filling, Cheese And Spinach-filled Crepes. Crepes with Cottage Cheese FillingFit Diary. You can cook Pumpkin Crepes with Cottage Cheese Filling using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Pumpkin Crepes with Cottage Cheese Filling

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

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. Put all crepe batter ingredients in a blender and.

Pumpkin Crepes with Cottage Cheese Filling step by step

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.

Kindle butter on a frying pan. Top with whipped cream, pecans or confectioners' sugar. Baked Pancakes with Cottage Cheese - crepes stuffed with cottage or ricotta cheese / lemon zest filling and sour cream topping = Croatian Palachinka. preparation for Baked Crepes with Cottage Cheese. Sparkling mineral water is used instead of butter or oil to make very light crepe batter. Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert.