Pumpkin Crepes with Cottage Cheese Filling

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Meal: Pumpkin Crepes with Cottage Cheese Filling

Cooking time: 20-30 minutes

Difficulty: medium

Leftovers: No, but if you cooked more batter than needed, you can either fry more crepes or leave the batter overnight in the fridge for tomorrow.

Please note: All terms of storage are approximate, as all kitchen equipment is different. We do not take responsibility for your cooking, food storing and other experiences!


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


  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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