Pumpkin casserole with pancakes
Description
The recipe won't take much time. For the casserole, choose a sweet and fragrant pumpkin. Orange zest nicely complements the flavor and gives the bake an interesting citrus aroma. You can use lemon or lime zest. It's best to use a removable or silicone pan. If you use a glass one, as in this version, be sure to place parchment paper on the bottom. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients. The pancakes are thin, diameter 16‑17 cm. Roast the pumpkin in the oven in advance.
- 2
Step 2
Prepare the cream. Place the ricotta in a bowl and add 120 grams of sugar.
- 3
Step 3
Add pumpkin puree – 650 g.
- 4
Step 4
Crack in 2 large eggs or 3 small ones.
- 5
Step 5
Add the starch.
- 6
Step 6
Add the zest of one orange.
- 7
Step 7
Mix everything together. This is the resulting cream.
- 8
Step 8
Place parchment paper on the bottom of the pan. Then alternate pancakes with the cream. Use 4–5 tablespoons of cream per pancake. Set aside one pancake; we will cover the casserole with it after baking and use it to apply the glaze. Put the pan in the oven for 40 minutes, baking at 180 °C.
- 9
Step 9
Prepare the glaze. In a bowl, add 30 grams of sugar, then add sour cream and an egg.
- 10
Step 10
Add 100 grams of pumpkin puree and mix.
- 11
Step 11
Take the casserole out of the dish. Flip it over and cover with the last pancake. Pour the sauce over the pancake and return to the oven for another 10 minutes.
- 12
Step 12
We let the casserole cool in the dish. It comes out easily once it has cooled a bit. Done.