The creamy baked pumpkin crepes are an autumn first course, soft, creamy, and irresistible. Perfect for impressing at the table with simplicity, these pumpkin crepes win over both adults and children with their filling of stracchino, parmesan, and walnuts.
Ideal for Sunday lunches or a special dinner, the pumpkin crepes can be prepared in advance and baked until golden. An easy, delicious recipe perfect for autumn!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Pumpkin Crepes
- 1.5 oz butter
- 2 cups all-purpose flour
- 2 cups milk
- 3 pinches salt
- 3 eggs
- 14 oz pumpkin (already cooked)
- 9 oz stracchino cheese
- 4.5 oz grated parmesan
- 1.75 oz walnuts (chopped)
- 1 pinch salt
- 1 pinch nutmeg
- 1.75 oz butter
- 1 tbsp extra virgin olive oil
- to taste sage
Tools
- Crepe Pan
Steps
Let’s prepare creamy baked pumpkin crepes with stracchino and walnuts together
In a bowl, beat the eggs with a pinch of salt, then add the milk, and finally the sifted flour, mixing with a whisk until you get a smooth, lump-free batter. Add the melted butter and let it rest for 20 minutes.
Heat a non-stick pan, grease it with a little butter, and pour a ladle of batter at a time. Cook each crepe for about 1 minute on each side. Stack them on a plate and cover to keep them soft.
In a bowl, mix the pumpkin pulp with the stracchino, parmesan, chopped walnuts, a pinch of salt, and a grating of nutmeg. You will get a soft and fragrant cream, perfect for filling the pumpkin crepes.
Spread some filling on each crepe, then fold them into a small fan of goodness. Place them in a previously buttered baking dish.
In a saucepan, melt the butter with the oil and the chopped dried sage, then pour the dressing over the baked crepes and finish with a little grated parmesan. Bake in a static oven at 356°F (180°C) for about 20 minutes, until golden and fragrant.
Storage and Tips
How to store pumpkin crepes with stracchino and walnuts
You can store the pumpkin crepes in the fridge for 2 days, well covered.
Reheat them in the oven or microwave before serving.
You can also freeze them raw or already cooked: just thaw them in the fridge and reheat in the oven.
Tips
Add some diced speck for a more intense flavor.
Pumpkin crepes are also perfect in a vegetarian version, with just cheese and walnuts.
For a special touch, try a sprinkle of crushed amaretti in the filling.
FAQ
Can I prepare pumpkin crepes in advance?
Yes! Prepare them and store them in the refrigerator until the next day. Then bake them when needed.
What type of pumpkin should I use?
The Delica pumpkin is perfect: sweet, creamy, and dry, ideal for the filling.
Can I cook them in an air fryer?
Yes, at 356°F (180°C) for about 10-12 minutes. They will be golden on top and soft inside.
