750 g kent pumpkin, peeled, deseeded, chopped
¼ cup extra virgin olive oil
sea salt flakes to season
1 cup fresh ricotta
½ cup grated Parmesan
1 tsp ground nutmeg
125 g plain flour
300 ml milk
2 Tbsp unsalted butter, melted, cooled
finely sliced sage to garnish
toasted pine nuts, to garnish
1 lemon cut into wedges, to serve
- Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper. Toss pumpkin in 1 Tbsp of the oil. Season with salt. Arrange on prepared tray. Roast for 1 hour or until browned and completely soft. Turn off oven
- Puree pumpkin in a food processor. Transfer to a sieve and drain for 2 hours to remove excess water. Discard water.
- Mix pumpkin pulp, cheeses and nutmeg. Season. Set aside
- Whisk flour, eggs, milk and butter in a bowl. Season with salt. Set aside for 30 minutes.
- Strain batter through a fine sieve to remove any lumps. Lightly grease a nonstick 25cm crepe pan or flat frying pan with extra oil and heat over a medium heat. Make 8 crepes from batter, cooking ¼ cup per crepe and regreasing pan between each. Set aside crepes.
- Preheat oven to 180°C fan-forced (200°C conventional). Line a clean oven tray with baking paper. Divide pumpkin mixture into 8 portions and form into logs. Centre a log on each crepe, leaving 2–3cm at each end. Fold in ends then roll to enclose filling. Slice each roll into 3 pieces and arrange standing up on prepared tray.
- Bake crespelle for 10–12 minutes or until warmed through. Drizzle with remaining oil and garnish with sage, pine nuts and extra parmesan. Serve with lemon on the side.