These fancy savoury crepes are the perfect dinner party surprise. Everyone will love the blended flavours of pumpkin and ricotta, and the delish warm crespelle.
- 750 g kent pumpkin, peeled, deseeded, chopped
- ¼ cup extra virgin olive oil
- sea salt flakes to season
- 1 cup fresh ricotta
- ½ cup grated Parmesan
- 1 tsp ground nutmeg
- 125 g plain flour
- 2 eggs
- 300 ml milk
- 2 Tbsp unsalted butter, melted, cooled
- finely sliced sage to garnish
- toasted pine nuts, to garnish
- 1 lemon cut into wedges, to serve
- Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper. Toss pumpkin in 1 Tbsp of the oil. Season with salt. Arrange on prepared tray. Roast for 1 hour or until browned and completely soft. Turn off oven
- Puree pumpkin in a food processor. Transfer to a sieve and drain for 2 hours to remove excess water. Discard water.
- Mix pumpkin pulp, cheeses and nutmeg. Season. Set aside
- Whisk flour, eggs, milk and butter in a bowl. Season with salt. Set aside for 30 minutes.
- Strain batter through a fine sieve to remove any lumps. Lightly grease a nonstick 25cm crepe pan or flat frying pan with extra oil and heat over a medium heat. Make 8 crepes from batter, cooking ¼ cup per crepe and regreasing pan between each. Set aside crepes.
- Preheat oven to 180°C fan-forced (200°C conventional). Line a clean oven tray with baking paper. Divide pumpkin mixture into 8 portions and form into logs. Centre a log on each crepe, leaving 2–3cm at each end. Fold in ends then roll to enclose filling. Slice each roll into 3 pieces and arrange standing up on prepared tray.
- Bake crespelle for 10–12 minutes or until warmed through. Drizzle with remaining oil and garnish with sage, pine nuts and extra parmesan. Serve with lemon on the side.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.0 g|
|Total carbohydrates||25.3 g|
|- Sugars||5.5 g|
|Dietary fibre||1.3 g|