Butternut Squash Crepes
- 9 ounces Butternut squash
- 1 shallot
- 1 clove garlic cloves
- butter (for frying)
- freshly ground peppers
- 2 eggs
- 6 ounces Pastry flour
- 9 ounces milk
- 2 tablespoons freshly chopped Fresh herbs (such as basil, parsley or watercress)
- Fresh herbs (for garnish)
- 2 tablespoons freshly grated Cheese (such as goat cheese)
Peel the butternut squash, cut in half, scrape out the seeds and grate finely. Peel the shallot and garlic, chop finely and sauté in 1 tablespoon hot butter until translucent. The add the butternut squash and cook until all liquid has evaporated. Season with salt, pepper and nutmeg and then cool.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks, milk and flour until smooth. Let rest for about 20 minutes, then fold in the egg whites, half the butternut squash mixture and 2 tablespoons freshly chopped herbs. Heat some butter in a pan and cook the crepes. Pour some batter in a pan and fry for 1-2 minutes on each side until golden brown. Remove from pan and keep warm. Repeat the process until you have at least 4 crepes and the batter is used up.
To serve, fill with the remaining squash mixture, fold in half and garnish with chopped herbs and grated cheese.