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🍽️ Savory Pumpkin Crêpes

285 kcal · 30 min · 4 servings

Ingredients

• 250 g Butternut squash
• 1 Shallot
• 1 Clove of garlic
• Butter (for frying)
• Salt
• Pepper (from the mill)
• Nutmeg
• 2 Eggs
• 150 g Flour
• 275 ml Milk
• 2 tbsp freshly chopped herbs (e.g. Basil, Parsley, Cress)
• Herbs (for garnish)
• 2 tbsp freshly grated cheese (e.g. Goat cheese)

Instructions

1. 1. Peel the pumpkin and remove the inner core and seeds.
2. 2. Grate the pumpkin flesh finely.
3. 3. Peel the shallot and the garlic.
4. 4. Dice the shallot and garlic very finely.
5. 5. Heat one tablespoon of butter in a pan.
6. 6. Sauté the shallots and garlic until translucent.
7. 7. Add the grated pumpkin to the pan.
8. 8. Cook the pumpkin until all liquid has evaporated.
9. 9. Season the mixture with salt, pepper, and nutmeg.
10. 10. Let the pumpkin mixture cool down.
11. 11. Separate the eggs into yolks and whites.
12. 12. Whip the egg whites with a pinch of salt until stiff.
13. 13. Mix the egg yolks with the milk and flour until smooth.
14. 14. Add a little more or less milk if necessary.
15. 15. Let the batter rest for about 20 minutes.
16. 16. Fold the stiffly beaten egg whites into the batter.
17. 17. Set aside about two tablespoons of the cooled pumpkin mixture.
18. 18. Add the remaining pumpkin and herbs to the batter.
19. 19. Fold everything in gently.
20. 20. Heat some butter in a non-stick pan.
21. 21. Cook four crêpes one after the other.
22. 22. Fry the crêpes for one to two minutes per side until golden brown.
23. 23. Flip the crêpes while cooking.
24. 24. Remove the finished crêpes from the pan.
25. 25. Keep the crêpes warm until all are baked.
26. 26. Fold the crêpes.
27. 27. Sprinkle them with the reserved pumpkin mixture.
28. 28. Add some fresh herbs on top.
29. 29. Top with cheese.
30. 30. Serve the crêpes hot.

Nutrition per serving

• kcal: 285
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 34 g