Pumpkin, Brown Butter & Sage Crespelle
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus 1 hour waiting time
Cooking time: 45 minutes
Serves 3 people or 6 with salad/vegetables
For Crepes
- 2/3 cup chestnut or buckwheat flour
- 1/2 cup plain all purpose floor
- 1 1/4 cup milk
- 3 eggs
- 1/2 teaspoon salt
For Filling
- 300g/10.6ozs. roasted pumpkin
- 200g/7ozs. ricotta cheese
- 100g/3.5ozs. brie cheese
- 75g/2.7ozs. grated cheddar or feta cheese
- 3 cloves garlic, peeled and halved
For Cheese Sauce
- 100g/3.5ozs. butter
- 2 tablespoons plain flour
- 1 cup milk, heated
- 1 cup cheddar cheese, grated
- 1/2 cup mozzarella cheese, grated
- 1/4 cup finely chopped chives
Step 1 - First make the crepe batter. Place the two flours, milk, eggs and salt in a food processor and pulse until smooth. Pour into a measuring jug and refrigerate for 1 hour (you can make the crepes a day ahead).
Step 2 - Then place the pumpkin, three cheeses and garlic into a food processor and blend until smooth. Set aside.
Step 3 - You can also make the cheese sauce while you're waiting for the crepe batter to rest. Melt the butter in a small saucepan on medium high heat until it starts to smell nutty. Remove from heat and pour the browned butter into a jug (you'll use this for sprinkling on top before grilling).
Step 4 - Spoon 2 tablespoons of browned butter back into the saucepan. Then add the flour stirring it through the butter and cooking it with a flat bottomed spatula or wooden spoon for a minute. Switch to a whisk and add the hot milk in 3 lots whisking between each addition. Then add the cheese and stir through until melted.
Step 5 - Make the crepes. Heat a crepe pan on high heat and add small dabs of butter and oil. Pour the crepe batter into the centre of the pan-I hold the jug with one hand and the crepe pan with the other hand and tilt it so that the batter reaches out to all sides. You should get 6 crepes from this.
Step 6 - Preheat the grill on high. Spray a medium sized baking dish with oil and divide the pumpkin filling among the six crepes rolling them up and placing them next to each other in the dish. Spread the cheese sauce on top and then sprinkle with mozzarella, sage leaves and drizzle over some of the reserved browned butter. Grill until browned. Sprinkle with chives.