Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 800g butternut pumpkin, peeled, chopped

  3. 1/4 cup chopped fresh sage leaves

  4. 1/4 cup chopped fresh flat-leaf parsley leaves

  5. 1/4 teaspoon ground nutmeg

  6. 1 cup fresh reduced-fat ricotta cheese, crumbled

  7. 1/4 cup chopped fresh basil leaves

  8. 1 cup tomato passata

  9. 2 tablespoons grated parmesan

  10. Salad leaves, to serve

  11. Chive crepes

  12. 2/3 cup plain flour

  13. 1/4 teaspoon salt

  14. 1 cup milk

  15. 3 eggs

  16. 1/2 cup chopped fresh chives

  17. Olive oil cooking spray

Instructions Jump to Ingredients ↑

  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.


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