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.
