Savory pumpkin crêpe cake with smoked salmon
Ingredients
Utensils
oven, cutting board, knife, baking sheet, bowl, whisk, blender, cast iron pan, spatula
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How-To Videos
Basic crepes
How to chop green herbs
How to cut Hokkaido pumpkin
Nutrition per serving
Step 1/ 5
- 133⅓ g Hokkaido pumpkins
- 6⅔ g dill
- vegetable oil
- salt
- oven
- cutting board
- knife
- baking sheet
Preheat the oven to 180°C/350°F. Halve the pumpkin and remove the seeds. Chop pumpkin into large pieces and add them to a baking tray. Drizzle with some vegetable oil and salt. Roast for approx. 30 min., then let cool completely. Mince half the dill and set aside.
Step 2/ 5
- 83⅓ g quark
- 100 g goat cheese
- ⅛ lemon
- salt
- pepper
- bowl
- whisk
In a bowl, whisk together quark, goat cheese, lemon zest and juice, salt, and pepper, then fold in minced dill.
Step 3/ 5
- 2 eggs
- 66⅔ g flour
- 166⅔ ml milk
- 23⅓ g unsalted butter (melted)
- ⅓ tsp ground ginger
- ⅓ tsp salt
- ⅛ tsp ground nutmeg
- blender
Add cooled, roasted pumpkin, eggs, flour, milk, butter, ginger, salt, and nutmeg to a blender and process into a smooth batter.
Step 4/ 5
- vegetable oil
- cast iron pan
- spatula
Add some vegetable oil to a cast iron pan over medium-high heat and cook crêpes for approx. 1 min. per side until golden brown. Repeat until all the batter has been used.
Step 5/ 5
- 133⅓ g smoked salmon
- 6⅔ g dill
Stack crêpes on top of each other with quark cream and smoked salmon between every other layer. Top with any remaining cream and remaining dill. Enjoy!
Enjoy your meal!
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