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.
Make the Pea and Pistachio Pesto. You could sub in any other pesto for this recipe of course.
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!)
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.
Layer the crepes, pesto, cheeses into the prepared tin until tin is at capacity making sure you finish with cheese.
Bake for 30 minutes or until cheese starts browning on top.
Serve hot or cold with salad in large slices. This is very delicious and quick to disappear.