Pumpkin crêpes, basic batter
Published on 29 November 2020
Favourites stay in this browser only. Sign in to save them to your account.
I love seasonal pumpkin in sweet and savoury recipes. These delicate crêpes suit pumpkin, Gorgonzola and walnuts, or pumpkin and sausage. Here is the base; filling recipe follows.
Do I have all the ingredients?
Ingredients
INGREDIENTS FOR 10/11 CRÊPES
You have 0 ingredients out of 7
You still need 7 ingredients
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I put steamed pumpkin, eggs and salt in a bowl.
I add oil.
I blend.
I add grated cheese.
I blend in some milk.
I add flour and remaining milk.
I blend smooth, adding milk if too thick.
I rest half an hour, oil a heated non-stick crêpe pan and add a small ladle as usual.
I cook one side until golden and dry before turning carefully because softer than ordinary crêpes.
Fill as preferred. Keep covered refrigerated several days or freeze.
Original source: https://incucinaconlilly.com/2020/11/29/crespelle-con-la-zucca-impasto-base/