Neapolitan carnival Lasagna
23 recipes
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
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An original idea for Sunday lunch.
preparation
step 1
Peel and cut the pumpkin into cubes. Simmer with a glass of water, salt and pepper.
step 2
Mix flour, milk, egg, salt and pepper with a mixer. Let then the mixture stand for 10 minutes
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)
step 4
For the filling mix the pumpkin reduced to mush together with ricotta and 2 tablespoons of Parmesan cheese
step 5
Place the center of each crepes a filling and close them spoon forming a bundle
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
step 7
Bake at 180 for 20 minutes
