Roasted Pumpkin And Spinach Crepes

• 1/3 cup all-purpose flour
• 1/2 cup milk
• 1 None large egg
• 1 2/3 lbs pumpkin, peeled, cut into 3/4 inch chunks
• None None Olive oil
• 9 oz fresh ricotta
• 1/2 cup sour cream
• 1 bunch baby spinach, trimmed
• 1.75 oz cheddar, shredded

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper. Lightly grease a large, shallow baking dish.
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. Drizzle pumpkin with oil and season to taste. Bake 30 minutes, until tender and golden.
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. 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. Arrange crepes in baking dish and sprinkle with cheese. Bake 10-12 minutes, until cheese is melted and golden.

flour, milk, egg, pumpkin, olive oil, fresh ricotta, sour cream, baby spinach, cheddar

Taken from recipes-plus.com/api/v2.0/recipes/25277 (may not work)