Recipe of Perfect Pumpkin Crepes with Cottage Cheese Filling

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Before you jump to Pumpkin Crepes with Cottage Cheese Filling recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

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You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.

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 achieve that.

The ingredients needed to prepare Pumpkin Crepes with Cottage Cheese Filling:

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

Add The Filling – Fill each crepe with the cheesecake filling, top with caramel sauce and pecans. For these crepe filling suggestions I would leave the pumpkin puree out of the recipe and just make a basic crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Simply mix the cottage cheese and cream cheese with a hand mixer or blender until soft and smooth. Add stevia or sweetener, vanilla extract, and raisins.

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