Stuffed pumpkin crepes

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 200 g pumpkin flesh, grated
• 150 g flour
• 3 eggs
• 200 ml milk
• 120 g onion(s), red and white, cut into small cubes
• 160 g tomatoes, cut into small cubes
• 1 tbsp oat flakes
• 1 ½ tbsp curd
• 180 ml vegetable stock
• 40 ml cream
• 1 ½ tbsp tomato paste
• 3 tbsp cheese, grated, e.g. Gouda
• Flour
• curry
• mint
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

topped with cheese

Mix the flour with 2 eggs and the milk. Season with salt, pepper, and nutmeg. Fold in the pumpkin. Mix the minced meat with 1 egg, the oats and quark, and half of the onions. Season with tomato paste, salt, and pepper. Preparation: Fry thin crepes from the crepe mixture until golden brown. Spread the minced meat mixture over the crepes to a thickness of about 1 cm and roll them up. Place in a greased baking dish. Add the diced tomatoes. Sprinkle with cheese and bake in the oven at about 170°C for 20 minutes. Sauté the remaining onions until translucent, dust with flour, and add the curry powder. Pour in the cold vegetable stock and bring to a boil. Finish with cream.