Baked Pumpkin And Herb Crepes

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 800 g butternut pumpkin (peeled, chopped)
• 1/4 cup sage (chopped fresh leaves)
• 1/4 cup parsley (chopped fresh flat-leaf leaves)
• 1/4 teaspoon ground nutmeg
• 1 cup ricotta cheese (fresh reduced-fat crumbled)
• 1/4 cup basil (chopped fresh leaves)
• 1 cup tomato passata
• 2 tablespoons parmesan cheese (grated)
• salad leaves (to serve)
• 2/3 cup plain flour
• 1/4 teaspoon salt
• 1 cup milk
• 3 eggs
• 1/2 cup chives (chopped fresh)
• cooking spray (olive oil)

Recipe

• 1 to make crepes - sift flour and salt into a bowl.
• 2 whisk milk and eggs together in a jug and add milk mixture to flour mix and whisk to combine and stir in chives and set aside for 30 minutes.
• 3 meanwhile place pumpkin in a large microwave safe dish and microwave, covered on high (100%) for 6 to 8 minutes or until pumpkin is tender and transfer to a colander and set aside for 5 minutes to drain.
• 4 place pumpkin in a bowl and using a fork, roughly mash and then add sage, parsley and nutmeg and season with salt and pepper and stir to combine and then gently fold in ricotta.
• 5 preheat oven to 200c (180c fan forced).
• 6 spray an 18cm (base measurement) non stick frying pan with oil and heat over medium heat and pour 1/4 cup crepe mix into pan and swirl to cover base and cook for 2 minutes or until light golden and turn and cook for 1 minute on other side and transfer to a place and cover to keep warm and then repeat with remaining mix to make 8 crepes.
• 7 place 1 crepe on a chopping board and spoon 1/3 cup of pumpkin mix onto crepe and roll up to enclose filling and then place in a lightly greased 5cm deep, 24cm x 30cm (base measurement) baking dish.
• 8 repeat with remaining crepes and pumpkin mixture and then top crepes with basil, passata and parmesan and bake, uncovered for 20 minutes or until cheese has melted.
• 9 stand for 3 minutes and then serve with salad leaves.