Roast pumpkin, spinach & ricotta crespelle

With beetroot & orange salad

INGREDIENTS (serves 2)

Crêpe batter

125g flour

pinch of salt

1 egg

250ml milk

Combine until at smooth pouring consistency.

Crêpe filling

2 cups pumpkin, roasted & diced

½ cup ricotta cheese

¼ cup parmesan cheese, grated

¼ cup spinach, steamed & chopped

pinch of nutmeg

2 Tbsp pinenuts, toasted

salt and pepper

Combine all ingredients in a bowl.

Beetroot & orange salad

2 whole medium-sized beetroot

segments of one orange

salad leaves

3 cherry tomatoes, halved

balsamic dressing

shaved parmesan to garnish

METHOD

To make crespelle: Heat a non-stick frying pan and add one teaspoon of cooking oil. Pour just enough crêpe batter into the pan to evenly cover the base with a thin layer. Cook both sides of the crêpe, as you would a pancake, then remove from the pan and repeat the process with the remaining mixture.

When the crêpes are cooked and still warm, place half a cup of filling across the centre of each crêpe and roll tightly, as you would for sushi. Place in a tray and refrigerate. As the crêpe cools, it will shrink slightly, giving you a nice tight roll.

Before serving, cut crespelle into four 6cm lengths (two per person), place on a baking tray and bake at 180ºC until crisp on the outside and hot in the middle (approximately 10 minutes).

To prepare salad: Wash beetroot, top and tail, wrap in tinfoil and bake in the oven until tender. Cool, then peel and dice. Place into a bowl with all ingredients except the parmesan. Dress lightly with balsamic dressing.

TO SERVE

Place crespelle on plates, then arrange the dressed salad on the side. Garnish with shaved parmesan.