Pumpkin and Grana crêpes with sage

Ingredients

For 1 serving

• All-purpose flour35 g
• Eggs1
• Reduced-fat milk150 ml
• Pumpkin250 g
• Part-skim ricotta60 g
• Grana Padano20 g
• Fresh sage3 g
• Butter5 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Peel the squash, remove the seeds and cut it into roughly 2 cm cubes; steam it for 15 minutes, until fork-tender.
2. Meanwhile whisk the flour, the egg, about two thirds of the milk and a pinch of salt until the batter is smooth. Heat a non-stick pan of about 20 cm over medium heat, greased with a thin film of butter, pour in half the batter, swirl to spread it thinly and cook for 1 minute per side, until spotted golden. Repeat with the rest.
3. Preheat a conventional oven to 200 °C. Mash the squash with a fork and mix it with the light ricotta, half the grated Grana Padano, a grating of nutmeg and a pinch of salt.
4. Fill the crêpes with the squash cream, roll them up and lay them in a small baking dish; pour over the remaining milk.
5. Sprinkle with the remaining Grana, dot with the rest of the butter, scatter over the fresh sage leaves and bake for 15 minutes, until the top is golden and the sage crisp.