Spinach Pumpkin Crepes

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Chef Robert McGrath from Renegade Canteen prepares Spinach Crepes with Roast Pumpkin, Onion, Garlic, Hatch Chiles, Red Pepper Sauce.


2 cups pumpkin, peeled and cut in 3/4-inch cubes
3 Tbsp. vegetable oil
1 tsp. dark chile powder
Kosher salt and fresh cracked black pepper
8 cups spinach leaves
1 cup diced yellow onion
2 Tbsp. minced garlic
1/2 cup chopped roast Hatch chiles
8 crepes (sub-recipe)
1 cup flour
1 tsp. granulated sugar
1/4 tsp. salt 
3 eggs
2 cups milk
2 Tbsp. clarified butter

1 cup roasted red bell pepper, puree very fine
1 Tbsp. seasoned rice vinegar
1 Tbsp. water
1 Tbsp. whole butter
1 Tbsp. cream


Preheat oven to 325 degrees. Toss the pieces of pumpkin in 2 tablespoons of oil, chile powder, salt and pepper. Roast the pumpkin for 40 to 45 minutes, gently shaking the pan occasionally to keep them from sticking.

Sauté the onion, garlic, chiles and 6 cups of the spinach until tender, then drain the liquid from the vegetables. Let the pieces of pumpkin cool to room temperature. Season to taste and toss with the roasted pumpkins. Drain again.

Sift the flour, sugar and salt together; set aside. In a large bowl, beat the eggs and milk thoroughly. Beat in the flour mixture until the mixture is smooth. Stir in the clarified butter. Cook the remaining 2 cups of spinach and drain thoroughly, even press a little, allow it to sit for a minute, and press a little again to drain. Chop the spinach well and stir into the crepe mixture. Cook in a non-stick skillet with a little food release spray over medium high heat. Use approximately 2 oz. of batter per crepes. Place wax paper between each crepe as you stack them.

Puree the red pepper, vinegar and water very fine. Pass through a sieve. Heating over medium high heat, stirring constantly, slowly whisk in the butter. Do not let boil. Slowly whisk in the cream and season to taste.

Roll the spinach mixture in the spinach crepe and roll gently, placing the final roll on the bottom. Spoon the sauce over the crepe, sprinkle the finely diced red pepper over the sauce, and top with some fried leek as an option.

Serves 4