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Pumpkin Crepes with Cottage Cheese Filling
Pumpkin Crepes with Cottage Cheese Filling

Before you jump to Pumpkin Crepes with Cottage Cheese Filling recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to pumpkin crepes with cottage cheese filling recipe. You can have pumpkin crepes with cottage cheese filling using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Pumpkin Crepes with Cottage Cheese Filling:
  1. Prepare 1 cup pumpkin
  2. Prepare 1/2 cup milk (5.07 oz)
  3. Take 1 egg
  4. Get 1-2 tablespoon sugar
  5. Take 1/2 cup all-purpose flour (3 – 4 oz)
  6. Take Pinch salt
  7. Use 1/4 teaspoon olive oil
  8. Take 1/2 cup cottage cheese (4 oz)
  9. Take 1 tablespoon sour cream
  10. You need 1 tablespoon vanilla sugar
  11. Provide 1/4 cup dried apricots (we put more)
  12. Prepare 10-15 blackberries
  13. You need 1 cup raspberries (5 – 6 oz)
Instructions 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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