Ricotta, Prawn and Pumpkin Pancake Bake
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(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
4
- For the crespelle
- 1 ¼ cups all-purpose flour
- 1 cup milk (approx)
- 5 Tbsps olive oil
- 3 eggs
- salt
- For the filling
- 9 ozs Pumpkin
- 1 Red onion
- ⅜ oz fresh ginger
- 1 Tbsp sesame oil
- ⅜ cup dry white wine
- 200 Prawn (peeled and deveined)
- ⅔ cup Ricotta cheese
- salt
- cayenne pepper
- 1 unwaxed Lime (juice and zest)
- To gratinate
- 1 ¼ cups grated Mozzarella
- ¾ cup grated Parmesan
Preparation steps
1.
To make the crespelle mix the flour with the milk and 2 tablespoons of oil and stir to form a smooth paste. Mix in the eggs together with a pinch of salt. Cover and leave the batter to rest for aprox 20 minutes.
2.
To make the filling chop the pumpkin flesh into small cubes. Peel the onion and the ginger and finely chop. Heat the oil in a pan and saute the onion and ginger. Add the pumpkin and gently fry, then deglaze with wine. Pour in a little water, cover and simmer for 10-15 minutes until firm to the bite. Drain leaving a little fluid and add the prawns. Stir in the ricotta and season to taste with salt, pepper, lime juice and lime zest.
3.
Heat a little olive oil in a hot pan. Pour some batter into the pan and cook until golden brown. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 8 crespelle.
4.
Preheat the oven to 180°C (160° fan) 350°F gas 4 and grease a casserole dish. Fill the crespelle with some of the pumpkin and prawn mixture and fold over into a triangle. Place into the casserole dish, sprinkle parmesan and mozzarella over the top and bake in the oven for approx 25 minutes.
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