Lately, social media commitments have tripled, and the time for writing on the blog has been significantly halved, so forgive me if I share with you today the recipe for these crêpes made a week ago! Fortunately, those who know me are aware that the doses and procedure were already on my YouTube channel, so I hope you were able to make them even if the recipe wasn’t immediately available here. These baked crêpes are your fall favorite. Once you taste them, you’ll make them over and over again! They are really easy to make and also healthier because they lack bechamel. However, this doesn’t mean the flavor is compromised. In fact, in my opinion, they have a special touch because of it! Their flavor, thanks to the pumpkin flour they’re made with and the cream they’re seasoned with, stands out purely and significantly on the palate! As they say, no tricks, just treats! The stringy mozzarella with that lovely crust of roasted almonds on top will do the rest! A real delicacy that will pleasantly surprise you, enhancing lightness and physical well-being! So, choose your best pumpkin, the sweetest and most fleshy one, and prepare them for your friends and family! You’ll make a great impression!

Difficulty: Medium
Cost: Medium
Portions: 4
Cuisine: Italian

Ingredients

5 pumpkin crêpes
650 g mantuan pumpkin (already cleaned and peeled)
1 golden onion
27 oz vegetable broth (hot)
1/3 cup milk (warm)
3 oz cooked ham (or raw)
9 oz mozzarella
1.8 oz Parmigiano Reggiano DOP (grated)
1.8 oz almonds
2 tablespoons extra virgin olive oil
to taste salt

Tools

1 Knife
1 Wooden spoon
1 Saucepan
1 Immersion blender
1 Baking dish

Preparation

Prepare in advance, even the night before, the crêpes with pumpkin flour, which will serve as the base for this recipe, following the procedure HERE (fig. 1).
Clean the pumpkin by removing the peel, seeds, and internal filaments, then cut it into cubes (fig. 2).
In a saucepan, sauté the finely chopped onion with two tablespoons of oil for a minute (fig. 3).
Add the pumpkin and let it flavor for another couple of minutes (fig. 4).
Completely cover with the vegetable broth, close with a lid, and cook for 25 minutes starting from the boil, lowering the heat (fig. 5).
After the cooking time, add the warm milk and cook for another 5 minutes (fig. 6).
The pumpkin should be particularly soft, so turn off the heat and remove the residual broth with a ladle, which you’ll use to moisten the crêpes (fig. 7).
Then blend the pumpkin with the immersion blender for a few minutes until it becomes a puree (fig. 8).
At this point, start assembling your crêpes, laying them open in a baking dish, of which you’ve slightly moistened the bottom with some broth (fig. 9).
Spread a ladle of pumpkin puree, the mozzarella cut into cubes, and ham strips on each one (fig. 10).
Fold the crêpe over itself and place it at the far side of the baking dish to make room for the others (fig. 11).
Continue the same way with the other crêpes until all ingredients are used. Cover with pumpkin cream and a few more ladles of broth (fig. 12).
Sprinkle with the grated Parmesan and the remaining mozzarella (fig. 13).
Finally, garnish the surface with coarsely chopped almonds and place in a static preheated oven at 375°F for 25′ or until the mozzarella is completely melted (fig. 14).
And your crêpes with pumpkin cream and baked mozzarella are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!