Delicata Browned Butter Crepes
Toasted pecans and browned butter give these delicate crepes a deep nuttiness. Delicata are small squash and I usually plan on one per person plus one extra when I serve them. This is a nice dish for dinner parties because the components can be made ahead of time and assembled right before dinner.
To make browned butter, heat 3 tablespoons unsalted butter in a small pan over medium-high heat until the foaming subsides and it has become slightly browned. Keep an eye on it so it does not burn. You will have about 2 tablespoons browned butter.
Recipe information
Yield
serves 4
Ingredients
Crepe Batter
Filling
Preparation
Make the Crepe Batter
Step 1
In a medium bowl, combine the flour, salt, and cayenne. Make a well in the center of the flour and add the eggs. Incorporate the eggs into the flour with a wire whisk just until moistened. Slowly whisk in the milk, then whisk in the browned butter. Allow the batter to rest for 5 minutes, then strain it to remove any tiny lumps. Let the batter rest again for 20 minutes, or as long as overnight in the refrigerator.
Step 2
Heat the oven to 325°F.
Make the Filling
Step 3
Put the squash on a rimmed baking sheet and bake for 1 hour or until the squash can be easily pierced with a fork. Allow the squash to cool.
Step 4
In a small saucepan set over medium heat, bring the cream to a simmer, lower the heat, and cook until the cream is reduced by half, about 15 minutes. Add the pecans, Bourbon, and nutmeg and season with salt and pepper. Stir to combine.
Step 5
Cut the squash in half, remove the seeds, and scoop the flesh into the cream mixture. Simmer until the squash is easily mashed with a fork. Mix well.
Step 6
To make the crepes, heat an 8-inch nonstick pan over medium heat. Stir the crepe batter. Ladle 2 tablespoons of the batter into the pan while tilting the pan to evenly distribute the batter all over the surface. Cook the crepe just until moisture beads on the surface. Flip the crepe over and cook for 1 to 2 minutes, until just set. Transfer to a plate. Repeat until all the batter is used, stacking the crepes on top of one another. You will have about 12 crepes.
Step 7
Spread a layer of squash filling over half of each crepe, then fold the crepe into a half-moon. Heat a skillet over medium heat and add 1 teaspoon of the browned butter. Place 2 folded crepes at a time in the pan and cook for 2 minutes. Flip the crepes and cook for 2 more minutes. Transfer the crepes to a plate. Repeat with the remaining butter and crepes. Garnish with toasted pecans and serve at once.
