Roasted Pumpkin Filled Crepe Recipe (Beggar's Purse)
For my husband Lulu's birthday, the three of us took a few days off to visit Paris. My baby Aria is already having a blast, enjoying every bit of Parisian life so far. We arrived last Friday and have already had time to go to museums and wander through Parisian markets. We noticed that Halloween has become increasingly popular in France, and decorated pumpkins are available everywhere. Of course, pumpkins are just as much fun to eat as they are to draw on, so I picked one up and used it to make dinner. To prepare this recipe I roasted a pumpkin, gathered the pulp and stuffed it into a crêpe. The filling also contains a little Saint Marcellin cheese and pine nuts. I love cooking with this ripe cheese; when warm, it has a robust mushroom-y, earthy flavor. Give this recipe a try, and you’ll (almost) feel like you're in the City of Lights. I’ll take lots of pictures while I’m here and will share them on my Twitter and Facebook pages, so if you haven’t already, follow / like Pham Fatale fo…
- Servings: 12
Source: Amerikanki -
Ingredients
- crêpes, omitting the sugar
- garlic, finely minced
- tablespoons lavender honey
- tablespoon Dijon mustard
- tablespoons olive oil
- small, red, waxy potatoes , peeled, boiled and mashed
- ripe Saint Marcellin cheese, at room temperature
- small pumpkin, peeled and seeded
- sprig oregano, finely chopped
- piece leek, mostly the green part
- tablespoons pine nuts, lightly toasted
- tablespoons flat-leaf parsley leaves, finely chopped
- teaspoon salt
- teaspoon black pepper, freshly ground