Roasted Pumpkin And Spinach Crepes

1. 1

   Preheat oven to 400u00b0F. Line a baking sheet with parchment paper. Lightly grease a large, shallow baking dish.

2. 2

   Place flour in mixing bowl. Make a well in center. Gradually pour in combined milk and egg, whisking until smooth. Season to taste and chill 30 minutes.

3. 3

   Drizzle pumpkin with oil and season to taste. Bake 30 minutes, until tender and golden.

4. 4

   Oil a 7 inch crepe pan and heat pan on medium. Pour 1/4 cup of batter into pan, swirling to coat base. Cook crepes 1 minute each side, until golden. Repeat with remaining batter.

5. 5

   In a bowl, combine ricotta and sour cream. Spread 2 tablespoons over each crepe. Top with a few spinach leaves and pumpkin pieces; fold into quarters.

6. 6

   Arrange crepes in baking dish and sprinkle with cheese. Bake 10-12 minutes, until cheese is melted and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.