Herb up midweek meals by putting fresh, fragrant wonders to work in these baked pumpkin and herb crepes!
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 1Make 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 2Meanwhile, 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 3Preheat 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 4Place 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.
- Low kilojoule
- Lower gi
Nutrition
1652 kj
Energy
13g
Fat Total
6g
Saturated Fat
6g
Fibre
25g
Protein
207mg
Cholesterol
470.79mg
Sodium
19g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Annalisa Perry
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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