Pumpkin Crepes

Elena Butuc

This recipe was automatically translated from Romanian. View original here

They are thicker pancakes, they are usually cooked in Russia before fasting begins and are made with yeast or baking powder. I really liked the pumpkin version, I think next time I would add a little more sugar. You can eat them with sour cream, yogurt or any favorite pancake filling.

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Ingredients

Metric US

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Pumpkin

500 g

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Cow milk

2 cups

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White flour

2 cups

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Bakers yeast

20 g

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Sugar

3 tbsp

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Egg

2 pieces

Step by step

Peel a squash, cut it into small pieces.

I cooked it in the microwave - I put it in a heat-resistant glass bowl, poured a little water at the bottom of the pot and I left it at maximum power for 15 minutes, then I mixed the pumpkin and I put it in another 15 minutes. When it is ready, let it cool well.

In a deeper bowl I mixed the warm milk well with the yeast and flour. I let it grow well for 30 minutes.

This is what it looks like after the composition has grown.

Separate the egg whites from the yolks. The latter mix well with sugar.

Mash the pumpkin well with a fork and add it together with the yolks in the dough. Mix well.

Whisk the egg whites and add to the dough. Mix carefully and let it rise a little, about 10 minutes.

This is how the dough should be.

Heat a pan well, grease it with a little oil and pour 2-3 tablespoons of dough. Bake the pancakes over medium heat, at first they grow a lot and then they are flattened.