Italian Crepes With Roasted Pumpkin And Ricotta

14 Ingredients

Number of servings

125grams plain flour
2tablespoons sage leaves, finely sliced
300milliliter milk
2tablespoons unsalted butter, melted and cooled
750grams pumpkin (Kent or Jarrahdale)
1/4 cup extra virgin olive oil
1teaspoons ground nutmeg
lemon (to serve)
1/2 cup parmesan cheese, grated (2 tbs grated parmesan extra)
freshly-milled black pepper
1 cup ricotta cheese
2 eggs
sea salt flakes
2tablespoons pine nuts, toasted

Nutrition per serving

22% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 180°C. Peel, seed and chop the pumpkin, then toss in 1 tbsp extra virgin olive oil and season with salt. Arrange in a lined oven tray and bake for 1 hour, until browned and completely softened. Purée in a food processor, then place in a sieve and hang for 2 hours to remove excess water.

Step 2 of 4

Mix the pumpkin with the ricotta, grated parmesan and nutmeg, then season with salt and pepper. Set aside.

Step 3 of 4

Meanwhile, whisk the flour, eggs, milk and melted butter in a bowl and season with salt. Stand for 30 minutes, then strain through a fine sieve. Cook as 8 fine crepes in a non-stick frying pan over a moderate heat.

Step 4 of 4

Divide the pumpkin mixture into eight pieces and form each into a log. Wrap with a crepe, slice into three piece, then arrange these on a lined oven tray. Bake for 10-12 minutes, until warmed through, then serve with the remaining olive oil, sage, pine nuts, parmesan and lemon.