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Baked pumpkin and herb crepes

  • 0:55 Prep
  • 0:55 Cook
  • 4 Servings
  • Advanced


  • 800g butternut pumpkin, peeled, chopped
  • 1/4 cup chopped fresh sage leaves
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 teaspoon ground nutmeg
  • 1 cup fresh reduced-fat ricotta cheese, crumbled
  • 1/4 cup chopped fresh basil leaves
  • 1 cup tomato passata
  • 2 tablespoons grated parmesan
  • Salad leaves, to serve

Chive crepes

  • 2/3 cup plain flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 3 eggs
  • 1/2 cup chopped fresh chives
  • Olive oil cooking spray


  • 1
    Make crepes Sift flour and salt into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour mixture. Whisk to combine. Stir in chives. Set aside for 30 minutes.
  • 2
    Meanwhile, place pumpkin in a large microwave-safe dish. Microwave, covered, on high (100%) for 6 to 8 minutes or until pumpkin is tender. Transfer to a colander. Set aside for 5 minutes to drain. Place pumpkin in a bowl. Using a fork, roughly mash. Add sage, parsley and nutmeg. Season with salt and pepper. Stir to combine. Gently fold in ricotta.
  • 3
    Preheat oven to 200°C/180°C fan-forced. Spray an 18cm (base), non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup crepe mixture into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
  • 4
    Place 1 crepe on a chopping board. Spoon 1/3 cup pumpkin mixture onto crepe. Roll up to enclose filling. Place in a lightly greased 5cm-deep, 24cm x 30cm (base) baking dish. Repeat with remaining crepes and pumpkin mixture. Top crepes with basil, passata and parmesan. Bake, uncovered, for 20 minutes or until cheese has melted. Stand for 3 minutes. Serve with salad leaves.

Source: taste.com.au


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