Steps to Make Speedy Pumpkin Crepes with Cottage Cheese Filling Easy

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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 Foods That Can Make You Happy.

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Grains can be good for overcoming a terrible mood. Barley, millet, quinoa, etc are fantastic at helping you feel better. They fill you up better and that can help improve your moods as well. Feeling starved can really bring you down! The reason these grains help your mood so much is that they are not difficult for your body to digest. You digest these grains quicker than other foods which can help promote your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

You can see, you don't have to turn to junk food or foods that are terrible for you so you can feel better! Test out these suggestions instead!

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 prepare Pumpkin Crepes with Cottage Cheese Filling:

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