Savory pumpkin crêpe cake with smoked salmon

Savory pumpkin crêpe cake with smoked salmon

Based on 10 ratings

Difficulty

Easy 👌

Preparation

40 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
133⅓ g
Hokkaido pumpkins
133⅓ g
smoked salmon
13⅓ g
dill
2
eggs
66⅔ g
flour
166⅔ ml
milk
23⅓ g
unsalted butter (melted)
tsp
ground ginger
tsp
salt
tsp
ground nutmeg
83⅓ g
quark
100 g
goat cheese
lemon
vegetable oil
salt
pepper
MetricImperial

Utensils

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

How-To Videos

basic-crepes

Basic crepes

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal593
Fat32 g
Protein39 g
Carb37 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.
    • 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

    In a bowl, whisk together quark, goat cheese, lemon zest and juice, salt, and pepper, then fold in minced dill.
    • 83⅓ g quark
    • 100 g goat cheese
    • 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.
    • 2 eggs
    • 66⅔ g flour
    • 166⅔ ml milk
    • 23⅓ g unsalted butter (melted)
    • tsp ground ginger
    • tsp salt
    • 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!
    • 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!

    Savory pumpkin crêpe cake with smoked salmon

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