Healthy Pumpkin Cheesecake Crepe Pockets
Extra soft and tender crepes, stuffed with delicious Pumpkin Cheesecakes filling. Healthy breakfast or dessert idea. Find more tips and tricks in the blog post.
Cost: $2-3
Ingredients
For the crepes
- 60 g Milk
- 15 g Corn Starch
- 1/2 tsp Baking Powder
- 30 g Farmer's Cheese or tvorog
- 15 g Sugar or monkfruit sweetener
- 2 Eggs
- 1 tbsp Vegetable Oil or any neutral oil
- 1 tsp Vanilla Extract
- pinch of Salt
- 15 g Boiling Water *added at the end
For the Pumpkin Cheesecake Filling
- 1 Egg
- 75 g Farmer's Cheese or tvorog, or drained cottage cheese
- 60 g Pumpkin Puree
- pinch of Salt
- 1/2 tsp Vanilla optional
- 10-15 g Sugar or monkfruit sweetener
- 1/2 tsp Pumkin Spice or cinnamon
- 1 tbsp Honey optional
For cooking
- 2 tbsp Butter
Instructions
To prepare Crepes
- To make crepe batter, simply combine all the ingredients, except for the boiling water, using a blender. Let the batter rest covered for 10-15 minutes.
- Preheat your pan. Add boiling water to the crepe batter and quickly mix. Cook crepes over medium to high heat until golden on both sides.
To make the Filling
- For the filling, combine all the ingredients with a blender.
Assembling and cooking Stuffed Crepes
- To assemble the stuffed crepes, lay a crepe flat on a working surface, brown side up. Spread the filling evenly over the crepe and fold the edges in. Now, fold the crepe in half, and one more time in half. You should end up with a triangle crepe pocket. Repeat with the rest of the crepes.
- Preheat the oven to 375 F, with the baking dish inside. I am using a small cast iron skillet. Remove the baking dish out of the oven and add 1 tbsp butter. Let it melt.
- Place the crepe pockets in the baking dish in a single layer. Add thin slices of the remaining 1 tbsp butter on top of each crepe.
- Bake at 375 F for 15-18 minutes. Serve warm or cold. Optional: dust with powdered sugar for extra sweetness.