Baked Pumpkin & Herb Crepes

16
Ingredients

20m
Prep Time

30m
Cook Time

50m
Ready In

Recipe: #16042

November 20, 2014

Categories: Cheese, Pumpkin, Oven Bake, Vegetarian, Herbs, Kosher Dairy, more

recipe by:
ImPat

"Looks like a lovely fresh recipe from Super Food Ideas. Times are estimated."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (409.1 g)
Calories 762.8
Total Fat - 31.7 g
Saturated Fat - 10.2 g
Cholesterol - 232.8 mg
Sodium - 984.8 mg
Total Carbohydrate - 92.1 g
Dietary Fiber - 5.2 g
Sugars - 42.3 g
Protein - 26.7 g
Calcium - 533.3 mg
Iron - 3.4 mg
Vitamin C - 18.5 mg
Thiamin - 0.5 mg

Step 1

TO MAKE CREPES - sift flour and salt into a bowl.

Step 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.

Step 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.

Step 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.

Step 5

Preheat oven to 200C (180C fan forced).

Step 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.

Step 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.

Step 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.