Spinach, Pumpkin and Ricotta Crepes (for one)

This is a single-serving recipe that makes a great breakfast, lunch or dinner. After all, we all deserve crepes sometimes!

For the sauce:
1 tablespoon diced onion
Salt, to taste
½ cup passata (tomato puree)
1 cup water
Pepper, to taste
3 fresh basil leaves

For the crepes:
1 egg yolk
¼ cup milk
Pinch of salt
2 ½ tablespoons all-purpose flour

For the filling:
Scant ¼ cup frozen spinach, defrosted
½ cup pumpkin puree (preferably fresh, not canned)
2 tablespoons ricotta cheese (or more)
1 teaspoon chopped fresh parsley (about 3 leaves)
Pinch of ground nutmeg
Salt and pepper, to taste
Optional: A few teaspoons parmesan cheese and/or pine nuts

To assemble:
Optional: Shredded mozzarella or provolone cheese

View the full recipe at The Breakfast Drama Queen →