Spelt crêpes with ricotta, pumpkin and sage

Ingredients

For 1 serving

• Spelt flour40 g
• Eggs1
• Reduced-fat milk100 ml
• Part-skim ricotta80 g
• Pumpkin150 g
• Fresh sage3 g
• Butter5 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. In a bowl whisk the spelt flour, egg, milk and a pinch of salt until the batter is smooth and lump-free; leave it to rest for 10 minutes.
2. Meanwhile peel the pumpkin, remove the seeds and cut it into roughly 1 cm cubes. Cook it in a frying pan with a finger of water and a pinch of salt, covered, over medium heat for 12 minutes, until soft and the water has evaporated.
3. Mash the pumpkin with a fork and mix it with the ricotta, a grating of nutmeg and a pinch of salt until creamy.
4. Heat a non-stick pan over medium heat, grease it with a tiny piece of the butter and pour in half the batter, swirling the pan to spread it thinly. Cook for 1 minute per side, until the edges lift and the crêpe is golden in patches. Repeat with the remaining batter.
5. Fill the crêpes with the pumpkin mixture and fold them into quarters, like a fan.
6. Melt the remaining butter in the pan over medium-low heat with the sage leaves and warm the crêpes for 2 minutes per side, until hot through and the sage butter is fragrant and foaming. Serve with the butter spooned over.