Prep 1 hr
Cook 3 hrs
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.
- 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
- 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.
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.
These were delicious! Instead of roasting the squash I used canned squash (3 cans made by "one pie" - may be only available in the Northeast:) ) and I tried to cut back on the butter a bit & used egg substitute in the crepe batter. They are a bit of work but well worth it. Next time I may try to sweeten them up to create a dessert version. Thanks for a unique & yummy recipe!