Pumpkin Crepes with Cottage Cheese Filling is one of popular Food. Fruit is part of plant. Fruit is very special goo taste which got from the tree or plant are planted by people to get the fruit. Pumpkin Crepes with Cottage Cheese Filling is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Pumpkin Crepes with Cottage Cheese Filling has one special taste and smell. Pumpkin Crepes with Cottage Cheese Filling also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Pumpkin Crepes with Cottage Cheese Filling.

Tutorial Cooking Of Pumpkin Crepes with Cottage Cheese Filling

You can cook Pumpkin Crepes with Cottage Cheese Filling by using 13 ingredients and 11 steps. Here is how you achieve Pumpkin Crepes with Cottage Cheese Filling.

Ingredients of Pumpkin Crepes with Cottage Cheese Filling

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

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.

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