Serves 6 - Preparation: 30 min - Cooking: 30 min
Ingredients
- 500 g of pumpkin
- 25 cl of milk
- 10 cl of water
- 2 eggs
- 300 g of flour
- 1 teaspoon of baking powder
- 3 tablespoons of oil
- Butter for cooking
- Salt and pepper
- 1 packet of pumpkin seeds
- 18 thin slices of bacon
- 1/2 liter of cream
- 3 gelatin sheets
Preparation
Prepare the filling:
- Cut the pumpkin into large chunks and steam for 10 minutes. When cooked, puree it finely using a blender then pass through a sieve.
- Cut the bacon into 1/2 cm thick slices. In a hot pan, brown it.
- When cooked, deglaze with cream then add the 3 gelatin sheets. Mix well so the gelatin melts and incorporates well into the cream. Season with salt and pepper, then strain and let rest for 20 minutes in the refrigerator. Set aside the bacon for the crepes.
- Toast the pumpkin seeds in a pan and set aside.
- Prepare the Pannequet batter: mix the flour, milk, water, eggs and baking powder.
- Then add the pumpkin puree, salt and pepper. Whisk until the mixture is smooth.
- Heat the crepe maker. When it reaches temperature, add a small amount of bacon bits then add a small ladle of crepe batter. The crepe should be about 20 cm in diameter and fairly thick. Cook the crepes for 2 minutes per side on the appliance. Make crepes of 20 to 25 cm in diameter, fairly thick. Set aside.
Assembling the pannequets:
- Whip the cream while it's very cold.
- Put in a piping bag with a star tip.
- Place a pannequet in the center of the plate, add a nice quenelle of bacon whipped cream and sprinkle with toasted pumpkin seeds.
- Enjoy!