Pumpkin Crepes with Cinnamon Cottage Filling
These golden pumpkin crepes are gluten-free, low carb, and packed with protein. Made with roasted pumpkin purée and pumpkin seed flour, they’re light yet satisfying. The creamy cottage cheese filling is flavored with cinnamon and lightly sweetened, making this a wholesome option for breakfast, brunch, or dessert. Finished with dark chocolate, whipped cream, and seasonal fruit, they’re as beautiful as they are delicious.
Ingredients
For the Crepes
- 200 g pumpkin purée made from roasted pumpkin
- 4 eggs large
- 30 g butter melted
- 30 ml heavy cream
- 1.5 tbsp pumpkin seed flour defatted if available
For the Filling
- 200 g cottage cheese full-fat or farmer’s cheese
- 2-3 tbsp heavy cream
- 0.5 tsp ground cinnamon
- sweetener of choice inulin, stevia, or erythritol to taste
For Garnish
- dark chocolate melted with a little coconut oil
- whipped cream
- fresh fruit such as physalis, berries, or sliced pears
Instructions
Make the Crepes
- Cut pumpkin into chunks and roast until tender. Scoop out flesh and blend with melted butter into a smooth purée.
- Add eggs, heavy cream, and pumpkin seed flour to the purée. Blend until smooth and pourable. If too thick, add a splash more cream.
- Heat a non-stick skillet with a little olive oil. Pour in a thin layer of batter, swirl to coat, and cook for 1–2 minutes per side until golden. Repeat with remaining batter.
Prepare the Filling
- Mash cottage cheese with heavy cream until smooth. Stir in cinnamon and sweetener to taste.
Assemble and Serve
- Spread a spoonful of filling on each crepe, then roll or fold. Drizzle with melted dark chocolate, add whipped cream, and garnish with fresh fruit before serving.
Notes
- Use a good non-stick pan to prevent tearing.
- If batter is too thick, thin it with a splash of cream or milk.
- Best enjoyed warm for optimal flavor and texture.