Buckwheat Crepes with Roasted Butternut Squash
From Chef Tommy Thompson at the Golden Finch
1 Butternut Squash
2-3 Leaves Swiss Chard, roughly chopped
2 c Caramelized Shallots
½ crumbled bacon bits (optional)
1 c white wine
1 stick melted butter
1 T Brown Sugar
1 t Cinnamon
½ t Cumin
½ t Nutmeg
1 t Sugar
Salt and Pepper
Peel and halve the squash, then scoop out the seeds. Place halves on a baking sheet, leaving the hollowed out side up.
In a pan, add the brown sugar, cinnamon, cumin, and nutmeg with a pinch each of salt and black pepper. Mix it well, then drizzle over the squash.
Bake at 350 degrees for 45 minutes.
Once it is baked, cut into chunks. Sautee squash with the Swiss Chard, shallots, and bacon for a few minutes. Add the wine and continue cooking for a few more minutes.
Remove and scoop into crepes.
Mix eggs with milk, then add equal parts buckwheat and all-purpose flour. The consistency should be slightly thinner than pancake batter. Add more milk or flour to adjust. Whisk well until all of the lumps are gone.
Coat pan with cooking spray, when pour a thin layer of the batter.
Cook for 2-3 minutes, then flip. Cook for another minute, then remove.
Fill crepe with stuffing, then roll or fold up and enjoy!