Pumpkin and ricotta crespelle
Crepes
2. 3. 50g plain flour pinch of salt
2 large eggs
300ml milk, plus a little extra for thinning
50g unsalted butter, melted
Sieve the flour into a mixing bowl. Add the salt and eggs, mix a little, then add the milk. Whisk well and then add the melted butter. Whisk until smooth. Allow the batter to rest for 15 minutes. Heat a crepe pan and grease with a little butter. Pour in the crepe batter to just cover the bottom of the pan. If it seems a bit thick, add a little more milk. Cook until lightly coloured, flip, colour lightly and turn onto a rack to cool.
Keep cooking until all the batter is used.