Savory pumpkin crêpe cake with smoked salmon

Step 1/5

• 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

• 83⅓ g quark
• 100 g goat cheese
• ⅛ 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

• 2 eggs
• 66⅔ g flour
• 166⅔ ml milk
• 23⅓ g unsalted butter (melted)
• ⅓ tsp ground ginger
• ⅓ tsp salt
• ⅛ 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

• 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

• 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!