Recipe by Bergy
These blintzes are a bit of work but well worth the effort. You can do them ahead of time (Up to 3 days in advance) and just pop them in the oven for 20 min on the day of the dinner.
Top Review by razzintaz
We baked our butternut squash, and only used 4TBS butter when mashing. For the crepes, we used fresh ground oat flour instead of all purpose. And I used skim milk for all the liquid in the crepes. When cooking the crepes, I only brushed my small cast iron pan with a little butter for each crepe. After folding the packets, again, I only brushed a little butter in my cast iron skillet. These were yummy. Oldest DS said super, the rest of the kids wanted them as a dessert next time with sugar in them. Thank you Bergie, you did awesome with this one.
- 4 3⁄4 lbs acorn squash
- 9 1⁄2 tablespoons unsalted butter
- 2 1⁄4 teaspoons salt
- 1⁄4 teaspoon fresh grated nutmeg
- 1⁄2-3⁄4 cup sour cream
- 3 tablespoons fresh snipped chives
- 20 crepes, 6-inch (Recipe below)
- salt and pepper
Crepes makes about 20
- 1 cup all-purpose flour
- 3 eggs, room temp
- 3⁄4 cup water
- 1⁄2 cup milk
- 2 tablespoons unsalted butter
- 1⁄4 teaspoon salt
Directions See How It's Made
- Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft).
- Then peel, cut and discard seeds.
- Puree Squash with 4 1/2 Tbsp of butter until very smooth.
- Transfer to a bowl, stir in salt, nutmeg and pepper.
- Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package.
- Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once.
- Continue adding a Tbsp of butter for each batch until all are browned.
- Place seam side down in a large baking dish.
- (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe).
- Position rack in center of a 400F degrees degree oven.
- Melt remaining butter and brush over crepes.
- Sprinkle with Salt and Pepper.
- Bake uncovered, until puffy (about 20 minutes).
- Top each crepe with Sour cream and chives and serve immediately.
- Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water).
- Heat 6" crepe pan, brush lightly with butter.
- Use about 2 Tbsp of Batter for each crepe.
- Cook crepe until batter is set and edges are golden.
- Do not cook second side.
- Can be prepared ahead.
- Stack between sheets of baking paper and wrap in Plastic and refrigerate.
- These freeze well for up to a month.