Baked Pumpkin & Herb Crepes
November 20, 2014
"Looks like a lovely fresh recipe from Super Food Ideas. Times are estimated."
- CHIVE CREPES
- 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
TO MAKE CREPES - sift flour and salt into a bowl.
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.
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.
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.
Preheat oven to 200C (180C fan forced).
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.
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.
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.
Stand for 3 minutes and then serve with salad leaves.
Tips & Variations
No special items needed.