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Butternut Squash & Ricotta-Filled Crêpes with Maple Crème Fraîche
recipe image Description These savoury crepes make a sophisticated appetizer for Autumn entertaining. The filling is simple to make and the homemade crêpes will dazzle your guests.The quick version of crème fraîche adds that finishing touch.
Ingredients
At a glance
Makes
8 • prep: 10 min • cooking time: 20 min • refrigeration time: 30 min

Crêpes

  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) crumbled dried sage   
  • 1/4 tsp (1 mL) each, salt and pepper
  • 3 eggs
  • 1 cup (250 mL) 10% half-and-half or 18% table cream
  • Melted butter, for cooking crêpes

Maple Crème Fraîche

  • 1/2 cup (125 mL) 10 % half-and-half or18 % table cream
  • 2 tsp (10 mL) freshly squeezed lemon
  • 2 tsp (10 mL) pure maple syrup

Filling

  • 1 tbsp (15 mL) butter 2 cups (500 mL) diced peeled butternut squash 2 cloves garlic, minced
  • 1 tsp (5 mL) crumbled dried sage
  • 1/4 tsp (1 mL) each, salt and pepper
  • 1/2 cup (125 mL) Canadian Ricottacheese, preferably extra-smooth (about 4 oz/125 g)
  • 2 tbsp (30 mL) 10% half-and-half or 18% table cream

Crêpes

  • In a large bowl, combine flour, sage, salt and pepper. In a measuring cup or another bowl, whisk together eggs and cream until blended. Gradually whisk into flour mixture until very smooth.
  • Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.)

Maple Crème Fraîche

  • In a bowl, whisk together cream, lemon juice and maple syrup; set aside for about 30 min until slightly thickened. (Refrigerate until using, up to 1 day.)
Methods/steps

Filling

  1. Meanwhile, in a medium skillet, melt butter over medium heat. Add squash, garlic, sage, salt and pepper and sauté for about 8 min or until squash starts to brown.

    Add 1/2 cup (125 mL) water, cover and boil for about 8 min or until squash is tender and liquid is absorbed.

  2. Transfer to a bowl and add ricotta and cream, mashing with a fork until blended.
    Keep warm.

To cook crêpes

  1. The batter should be the texture of thin cream. Gradually whisk in about 3 tbsp (45 mL) water to thin as necessary.
  2. Heat an 8-inch (20 cm) non-stick skillet or crêpe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with melted butter. Pour in a scant 1/4 cup (60 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible.
  3. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crêpe over.
  4. Cook second side for 10 sec or just until golden spots start to form.
  5. Slide the cooked crêpe out onto a plate.
  6. Repeat with remaining batter, heating and buttering pan between each as necessary.

To serve

  1. Spread one-eighth of the filling over one half of each of 8 crêpes (reserve any extra crêpes for another use).
  2. Fold in half then in half again to make a triangle.
  3. Place on a serving plate and drizzle with Maple Crème Fraîche.
Additional Tips

serves: 8 • prep: 10 min • cooking time: 20 min • refrigeration time: 30 min