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Savory pumpkin crêpe cake with smoked salmon

Based on 7 ratings
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Difficulty

Easy 👌
40
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
400 g Hokkaido pumpkins
400 g smoked salmon
40 g dill
eggs
200 g flour
500 ml milk
70 g unsalted butter (melted)
1 tsp ground ginger
1 tsp salt
¼ tsp ground nutmeg
250 g quark
300 g goat cheese
½ lemon
vegetable oil
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • baking sheet
  • bowl
  • whisk
  • blender
  • cast iron pan
  • spatula

Nutrition per serving

Cal
593
Protein
39 g
Fat
32 g
Carb
37 g
  • Step 1/5

    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.
    • 400 g Hokkaido pumpkins
    • 20 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

    In a bowl, whisk together quark, goat cheese, lemon zest and juice, salt, and pepper, then fold in minced dill.
    • 250 g quark
    • 300 g goat cheese
    • ½ 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

    Add cooled, roasted pumpkin, eggs, flour, milk, butter, ginger, salt, and nutmeg to a blender and process into a smooth batter.
    • eggs
    • 200 g flour
    • 500 ml milk
    • 70 g unsalted butter (melted)
    • 1 tsp ground ginger
    • 1 tsp salt
    • ¼ 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

    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.
    • 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

    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!
    • 400 g smoked salmon
    • 20 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!