Filled Pumpkin Crêpes Au Gratin with Gouda

Peel pumpkin, remove seeds, grate finely. Peel and finely dice red and white onions. Peel, core and dice tomatoes. Pluck mint and chop coarsely.

Mix milk, eggs, flour well, season with salt, pepper and nutmeg. Fold in pumpkin. Mince, a curd, oatmeal, egg, red onion, tomato puree with salt and pepper, mix well.

Heat a coated frying pan with a little clarified butter, pour in a thin layer of crêpe mixture, bake on both sides until golden brown. Coat crêpes with minced meat mixture about one centimeter thick, roll up, place in a greased frying pan. Mound diced tomatoes on top.

Sprinkle with grated Gouda, bake in the oven at 160 to 170 °C for 20 min. Sauté white onions in a little hot clarified butter until translucent, dust with flour. Add curry powder, pour in cold vegetable soup, let it bubble up, refine with whipped cream.

Add mint and season to taste.

Serve:

Pour sauce onto plate as a mirror, cut crêpes in half diagonally, place on top and garnish with lemon balm bouquets.

500 Kcal – 27 g fat – 32 g egg white – 33 g carbohydrates – 2, 5 Be (bread units)

Tip: Instead of clarified butter, you can also use butter in most cases.

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