Stuffed Pumpkin Crepes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 200 g pumpkin pulp, rated
- 150 grams flour
- 3 egg (s)
- 200 ml milk
- 120 g onion (s), red and white, cut into small cubes
- 160 g tomato (s), cut into small cubes
- 1 tablespoon oatmeal
- 1 ½ tablespoon quark
- 180 ml vegetable stock
- 40 ml heavy cream
- 1 ½ tablespoon tomato paste
- 3 tablespoon cheese, grated, e.g. Gouda
- Flour
- curry
- mint
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the flour with 2 eggs and the milk. Season to taste with salt, pepper and nutmeg. Fold in the pumpkin.
- Mix the minced meat with an egg, the oatmeal and quark, and half of the onions. Season with tomato paste, salt and pepper.
- Preparation:
- Bake thin crepes from the crepes mixture until golden yellow.
- Coat the crepes with the minced meat mixture approx. 1 cm thick and roll up.
- Put in a greased baking dish. Put the tomato cubes on top.
- Sprinkle with the cheese and bake in the oven at approx. 170 ° for 20 minutes.
- Steam the remaining onions until translucent, dust with flour and add curry powder.
- Pour in the cold vegetable stock and bring to the boil. Refine with cream.
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