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Baked pumpkin and herb crepes
Baked pumpkin and herb crepes
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Prep Time:
55 minutes
Cook Time:
55 minutes
Total Time:
110 minutes
Elevate weekday dinners with savory baked pumpkin herb crepes for a flavorful twist!
Ingredients:
  • Salad leaves, to serve
  • 800g butternut pumpkin, peeled, chopped
  • 62.50 ml chopped fresh sage leaves
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 0.63 gm ground nutmeg
  • 240.00 gm fresh reduced-fat ricotta cheese, crumbled
  • 62.50 ml chopped fresh basil leaves
  • 250.00 ml tomato passata
  • 40.00 ml grated parmesan
  • 165.00 ml plain flour
  • 0.60 gm salt
  • 257.50 gm milk
  • 125.00 ml chopped fresh chives
  • Olive oil cooking spray
Instructions:
  • For crepes, start by sifting flour and salt into a bowl. In a separate jug, whisk together milk and eggs. Combine the milk mixture with the flour mixture, whisk well. Stir in fresh chives and set aside for 30 minutes to rest.
  • Place pumpkin in a microwave-safe dish, cover, and microwave on high for 6 to 8 minutes until tender. Drain in a colander for 5 minutes. Transfer to a bowl and roughly mash with a fork. Stir in sage, parsley, nutmeg, salt, and pepper. Gently fold in ricotta.
  • Preheat oven to 200°C/180°C fan-forced. Grease an 18cm (base) non-stick frying pan with oil and heat over medium heat. Pour 1/4 cup of crepe batter into the pan, swirling to coat the base. Cook for 2 minutes until lightly golden, then flip and cook for 1 minute. Transfer to a plate, cover to keep warm, and continue making 8 crepes with the remaining batter.
  • Lay down one crepe on a cutting board. Spoon over 1/3 cup of pumpkin mixture onto the crepe. Roll it up to seal the filling inside. Place the rolled crepe in a lightly greased 5cm-deep, 24cm x 30cm (base) baking dish. Repeat this process with the rest of the crepes and pumpkin mixture. Sprinkle basil, passata, and Parmesan on top of the crepes. Bake them uncovered for 20 minutes until the cheese is melted. Let it stand for 3 minutes, then serve with salad leaves.

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