Ingredients
• 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
Method
Step 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.
Step 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.
Step 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.
Step 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.
