Bergie's Acorn Squash Blintzes

Recipe by Bergy
READY IN: 4hrs
SERVES: 8-10




  • Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft).
  • Cool.
  • 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.