Ingredients
Method
1.Preheat oven to 220°C/425°F.
2.Boil, steam or microwave pumpkin until tender; drain.
3.Heat sauce in a large frying pan until fragrant. Add pumpkin; cook, stirring, until broken down and hot. Add lentils and spinach leaves; cook, stirring, until heated through. Season to taste. Place crêpes on board; spoon pumpkin mixture along the centre of each crêpe. Roll to enclose filling.
4.Place crêpes, seam-side down, just touching, in a shallow 20cm x 32cm (8-inch x 12¾-inch) ovenproof dish. Drizzle coconut cream over crêpes; sprinkle with cheese.
5.Bake crêpes for 15 minutes or until heated through and browned lightly.
6.Meanwhile, combine tomato, onion, coriander and chilli in a medium bowl; season to taste.
7.Serve crêpes with tomato mixture.
You can use prepared, peeled, chopped pumpkin to save time; it’s available from most major supermarkets. Paneer is a type of cheese popular in India. It is available from major supermarkets and Indian food stores.
Note
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