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1
TO MAKE CREPES - sift flour and salt into a bowl.
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2
Whisk milk and eggs together in a jug and add milk mixture to flour mix and whisk to combine and stir in chives and set aside for 30 minutes.
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3
Meanwhile place pumpkin in a large microwave safe dish and microwave, covered on high (100%) for 6 to 8 minutes or until pumpkin is tender and transfer to a colander and set aside for 5 minutes to drain.
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4
Place pumpkin in a bowl and using a fork, roughly mash and then add sage, parsley and nutmeg and season with salt and pepper and stir to combine and then gently fold in ricotta.
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5
Preheat oven to 200C (180C fan forced).
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6
Spray an 18cm (base measurement) non stick frying pan with oil and heat over medium heat and pour 1/4 cup crepe mix into pan and swirl to cover base and cook for 2 minutes or until light golden and turn and cook for 1 minute on other side and transfer to a place and cover to keep warm and then repeat with remaining mix to make 8 crepes.
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7
Place 1 crepe on a chopping board and spoon 1/3 cup of pumpkin mix onto crepe and roll up to enclose filling and then place in a lightly greased 5cm deep, 24cm x 30cm (base measurement) baking dish.
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8
Repeat with remaining crepes and pumpkin mixture and then top crepes with basil, passata and parmesan and bake, uncovered for 20 minutes or until cheese has melted.
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9
Stand for 3 minutes and then serve with salad leaves.
