Pumpkin and Almond Ricotta Stuffed Buckwheat Crêpes (V)

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When I saw the other day on Instagram that #virtualpumpkinparty is taking place in 10 days, I knew instantly I want to be there!

There are so many phenomenal things to cook and bake with pumpkin which makes it strange that I do not have more recipes with pumpkin on the blog. For some time I have been reserving pumpkin only for sweet meals, such as these muffins, scones, pies, even granola, oatmeal (etc.), but lately I have started making more savory foods with it so I guess you could see more recipes with pumpkin coming up – if you will ever need one after you read this…

Namely, in 2015, Sara – cake over steak – started organizing virtual pumpkin parties on her blog. In the past two years there were around 200 recipes submitted (!) and there are another 80+recipes coming this year! It is insane how many delicious food ideas I found there, that I will need a lifetime to try them all. There are recipes by some of my fav food bloggers, such as The Bojon Gourmet, WIth Food + Love, Will Frolic for Food, Kale & Caramel, Brewing Happiness… So I suggest you save this link and check all these amazing ideas before you start preparing your pumpkin. <3

So, to come back to my inaugural pumpkin party 🙂 I was thinking hard what recipe to submit. I didn’t want to make another pie, curry, pasta bake, cookie, or cake (although I am a fan of all mentioned!), so went with something different. I wrapped the pumpkin in one of my favorite savory crêpes – made with buckwheat flour. If you dislike the taste of buckwheat flour, you can try making these buckwheat pancakes from the whole seed (just season them for savory version), or simply make your favorite classic crêpes (I suggest using spelt or oat flour). I, however, like the earthiness of the buckwheat flour, and how it accompanies the sweet taste of butternut squash. To make things a little bit more interesting, I added some almond ricotta to the filling (still learning about vegan cheese, thanks to some amazing vegan blogs out there) which was really nice. You can also go with regular ricotta cheese or cream cheese, but whatever cheese you choose, do that creamy part – it is an important element to make this perfect autumnal comfort meal.

Enjoy the recipe, and now let’s get that party started! 😉

PUMPKIN AND ALMOND RICOTTA STUFFED BUCKWHEAT CRêPES {vegan}

• makes 6 crepes (serves 6 as appertizer or 2-3 as main)

for the crepes

1/2 cup buckwheat flour

1/2 cup whole wheat spelt flour

3/4 cup almond milk (or other plantbased milk)

1/2 cup water*

1 tsp lemon juice

1 tsp baking soda

1/4 tsp salt

olive oil for frying

for pumpkin filling

1 Tbsp olive oil

3 cups small diced butternut squash (or other winter squash)

1 garlic clove

salt and pepper to taste

for almond ricotta (adapted from Minimalist Baker)

1 cup blanched almonds

1 cup warm water

1 tsp nutritional yeast

1 Tbsp lemon juice

1 tsp olive oil

salt to taste

for garnish (optional): pomegranate seeds, roasted pumpkin seeds, pumpkin seed oil

Preparation:

1. In a large bowl whisk together flours and salt, then add water and almond milk and whisk everything until well combined.
2. Cover the prepared batter and place in the fridge for at least 3 hours.**
3. In the meanwhile, cover your almonds in warm water and leave to soak for 30 min (in that time you will have your pancakes and pumpkin filling ready!).
4. While the almonds are soaking, trim, cut, peel and dice the butternut squash.
5. Heat olive oil in a large pan, add squash and fry it, without stirring for a few minutes, until it starts to brown a bit.
6. Add crushed garlic to it and season with salt and pepper, then simmer for another few minutes. If it becomes to dry, add a splash of water and turn the heat off after water evaporates.
7. When ready to make pancakes, take the batter out and add lemon juice, baking soda and some more water to it and whisk.
8. Heat some olive oil in a non-stick skillet over medium heat and start pouring around 1/4 cup of the batter to the pan, frying crepes as usual. When finished cover with foil and leave them in a warm place.
9. Drain the almonds, reserving about 1/3 cup of the soaking water. Place almonds, salt, lemon juice, reserved water and nutritional yeast in a blender and blend for a minute, stopping and scraping sides if neccessary. Add olive oil and a bit more water if needed. You want a creamy consistency.
10. Arrange your parcels by laying a pancake on a flat surface then top with a tbsp of almond ricotta, spreading it over and 2-3 Tbsp of pumpkin filling, in the middle of a crepes. Fold sides to form a parcel. Repeat with the rest.
11. Serve crepes with a drizzle of pumpkin seed oil, some roasted pumpkin seeds and fresh pomegranate seeds.

Notes

*you can also use sparkling water, which will make your crepes softer and pillowy.

**you can make the batter up to 24-hours ahead. Note that the batter will get thicker with standing so you will need to add some more liquid to thin it down.

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