Name: Pumpkin crepes with pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 800 gram pumpkin, peeled, coarsely chopped; 2 250g packets frozen spinach, chopped, thawed; 1 cup fresh ricotta; 400 gram packet (8) fresh or frozen crepes, thawed; 1 cup thickened cream; 2 tablespoon bought basil pesto; 1/4 cup shredded parmesan

Pumpkin crepes with pesto

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

800 gram pumpkin, peeled, coarsely chopped

2 250g packets frozen spinach, chopped, thawed

1 cup fresh ricotta

400 gram packet (8) fresh or frozen crepes, thawed

1 cup thickened cream

2 tablespoon bought basil pesto

1/4 cup shredded parmesan

Method

1.Preheat oven to 200°C/180°C fan forced. Grease a 2L (8 cup) ovenproof dish. Place prepared dish on a baking tray.

2.Place pumpkin in a large microwave-safe bowl. Cover with plastic food wrap, microwave on High (100%), 6 minutes, or until tender. Stand, 2 minutes. Drain. Mash until smooth.

3.Squeeze excess liquid from spinach. Add spinach and ricotta to pumpkin. Season to taste.

4.For each crepe, spoon 1/4 cup of the pumpkin mixture along edge of crepe, roll up to enclose filling and form a log. Place crepe, seam-side down, in prepared dish. Repeat with remaining crepes and pumpkin mixture.

5.Whisk cream and pesto in a jug. Pour over crepes. Sprinkle with parmesan. Bake, 15 minutes, or until golden and bubbling. Let stand, 5 minutes, before serving.

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Ingredients

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