Pumpkin pancakes (crespelle di zucca)

2_03216 PUMPKIN PANCAKES INGREDIENTS for 4 PEOPLE 150 g pumpkin clean, 70 g flour, 50 g, 60 g of milk, 2 eggs, salt, pepper.

For the cream: 3 goats, 2 tablespoons white wine vinegar, 2 tablespoons of white wine, 2 tablespoons Creme Fraiche better if fitted, 2 tablespoons chopped chives, chopped 2 sprigs of thyme, salt, pepper.

Cut the pumpkin into pieces and gilds it steamed with 500 g of water and a pinch of salt for 20 minutes.

When cooked, puree the cooled pumpkin with flour, milk, beer and eggs, salt and pepper.

Pour into a bowl and let stand for about 30 minutes.

Blend the goats with all other ingredients for the cream and set aside.

Cook the crepes, a tbsp at a time, in a non-stick, small frying pan just buttered.

Serve immediately accompanied by the cream cheese.

You can fill the Crepes with cheese cream and close them with a drizzle of chive.