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Stuffed Pumpkin Pancakes

ingredients

servings

8

Black pepper

to taste

Iodized salt

to taste

Ricotta cheese

200 grams

Pumpkin

800 grams

Grated Parmesan cheese

2 spoons

UHT bechamel sauce

500 grams

Eggs

1 unit

Type 00 wheat flour

125 grams

Full fat milk

1 glass

first courses from Italy

Stuffed Pumpkin Pancakes

Stuffed Pumpkin Pancakes

vegetarian with gluten with eggs with lactose high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed Pumpkin Pancakes

An original idea for Sunday lunch.

Stuffed Pumpkin Pancakes step 1

step 1

Peel and cut the pumpkin into cubes. Simmer with a glass of water, salt and pepper.

Stuffed Pumpkin Pancakes step 2

step 2

Mix flour, milk, egg, salt and pepper with a mixer. Let then the mixture stand for 10 minutes

Stuffed Pumpkin Pancakes step 3

step 3

Far heat a flat and greased pan, pour the little compound for a time and cook the cracks on both sides. Continue like this until the end of batter (8/9 crepes)

Stuffed Pumpkin Pancakes step 4

step 4

For the filling mix the pumpkin reduced to mush together with ricotta and 2 tablespoons of Parmesan cheese

Stuffed Pumpkin Pancakes step 5

step 5

Place the center of each crepes a filling and close them spoon forming a bundle

Stuffed Pumpkin Pancakes step 6

step 6

In a pan pour a ladle of sauce, put on it the crepes and cover with the remaining sauce: Sprinkle with Parmesan cheese

Stuffed Pumpkin Pancakes step 7

step 7

Bake at 180 for 20 minutes

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