(makes 20 small or 14 large)

To make the crepes:

INGREDIENTS

250ml (1 cup) milk

250ml (1 cup) water

4 eggs

½ tsp Maldon sea salt

280g (2 cups) flour

40g (4tbsp) butter, (melted)

¼ tsp toasted saffron (optional)

METHOD

Combine milk, water, eggs, salt, flour and butter in a Food Processor with a metal blade. Process until smooth; about 20 seconds; scraping down sides if needed. (Add toasted saffron if you wish)

Cover and chill at least 2 hours or overnight.
When crepe batter has rested, stir gently.

Heat a non-stick 15cm crepe pan until hot. Put a nob of butter in the pan and swirl to coat pan.  Remove pan from heat and wipe out excess butter using paper towels.
Add enough batter to very thinly coat bottom of pan, swirling to coat evenly.

Return to heat and cook until nicely browned.  Flip and cook other side.
Transfer to a plate and repeat until all batter is used.

Pumpkin and Cumin Filling for Saffron Crepes

INGREDIENTS

METHOD

• Preheat oven to 200ºC.
  
  
• Place pumpkin onto a lightly oiled low sided tray and sprinkle with ground cumin. Bake 10-12 minutes until cooked and slightly coloured. 
  
  
• Decrease oven temperature to 190ºC.
  
  
• Combine cream cheese and lemon juice and mix to a smooth consistency.
  
  
• On a clean board or bench top, lay out the crepes. Spread half of each crepe with the cream cheese mixture (1½ - 2 tbsp per crepe).
  
  
• Sprinkle pistachios over cream cheese.
  
  
• Place two slices of pumpkin plus 4-6 slices of red pepper on top of cream cheese in each crepe.
  
  
• Top with rocket and fold second half of crepe over the top.
  
  
• Lift crepes on to baking trays, cover with tin foil and bake in oven 7-10 minutes until heated through. Serve warm.