Pumpkin Pesto Crepe Stack
Crepes re-imagined with our amazing Pea and Pistachio Pesto...make it today. Your vego fam will love it.
Welcome to pesto central with a short list (and by no means comprehensive) of some of the pesto recipes we have here...and we make often!
This new recipe is a suggestion really...if you take the basic crepe stack idea and elaborate, think roasted eggplant, capsicum/bell peppers, zucchini, onions, fennel etc and you have at least five additional and amazing combinations to play with and that is before you even begin to choose a pesto. But we do love this version to start with of course. Vegetarian cuisine is one of my favourite ways to play with flavours...I hope you can see why!
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Need
- 1 Batch Basic Crepe, Popover, Yorkshire Pudding Batter made roughly the same size as your spring form cake tin Recipe
- 1/2 Batch Pea and Pistachio Pesto or another pesto of your choice Recipe
- 1 large wedge of pumpkin, peeled and sliced thinly
- pink salt flakes and pepper to taste BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 200 Grams mature cheddar cheese grated
Do
- 1
Pre-make crepes up to 2-3 days in advance. Wrap them well and keep them in the fridge if you are making them in advance.
- 2
Make the Pea and Pistachio Pesto. You could sub in any other pesto for this recipe of course.
- 3
Preheat oven to 200°C. Grease and line the base of a springform cake tin that is approximately the same size as your crepes. (We cut ours as needed, to make them fit easier!)
- 4
Place pumpkin slices onto a baking tray, sprinkle with salt and pepper and drizzle with EVOO. Roast 20 minutes until starting to caramelise. Cool them slightly before assembling. Leave the oven on.
- 5
Layer the crepes, pesto, cheeses into the prepared tin until tin is at capacity making sure you finish with cheese.
- 6
Bake for 30 minutes or until cheese starts browning on top.
- 7
Serve hot or cold with salad in large slices. This is very delicious and quick to disappear.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
