Roasted Butternut Squash, Sauteed Apples And Toasted Walnut Crepes With Cinnamon Gelato
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Butternut Squash (medium-diced)1 tsp
Kosher Salt3 tbsps
Butter (melted)1 cup
Brown Sugar1 cup
Bourbon1 cup
Apple Cider1 cup
All-Purpose Flour2
Eggs1 cup
Milk1 cup
Club Soda2.5 cups
Heavy Cream1 cup
Sugar1 tsp
Vanilla ExtractDirections:
1
For the filling: Preheat the oven to 400 degrees F
2
Toss the butternut squash with some olive oil and salt
3
Place onto a baking sheet and into the oven for 10 to 12 minutes
4
Remove from the oven and set aside
5
Put a saute pan over medium-high heat and melt the butter
6
Add the apples and salt to taste, and saute until softened
7
Hit it with the brown sugar and toss until melted
8
Hit it with the bourbon off the flame, and then carefully tip the pan to the flame to flambe and let the alcohol burn off
9
Add the apple cider and bring back to a boil
10
Reduce to a simmer and cook until glazy and delicious, about 10 minutes
11
Toss in the roasted butternut squash and half of the chopped walnuts
12
To assemble: Add about 1/4 cup of the filling into the bottom third of a crepe
13
Roll the crepe and place seam-side down on a plate
14
Repeat this process with the remaining ingredients
15
To serve: Arrange 1 crepe roll on each serving plate and spoon more butternut squash and apple filling over the top
16
Garnish with toasted walnuts and serve with Cinnamon Gelato
17
Dust with powdered sugar
18
For the batter: In a mixing bowl, add the flour and salt and make a well in the center
19
Add the eggs, milk and club soda into the center of the well and whisk together until just combined
20
The mixture should be like VERY loose pancake batter
21
If the mixture is a little thick, whisk in a little more milk
22
Let the batter sit for at least 30 minutes before using
23
The crepe batter can be made up to 2 days in advance, covered and refrigerated
24
For the crepes: Melt about 1/2 teaspoon of the butter in a small nonstick saute pan
25
The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel
26
Keep the paper towel handy in case you need it again (you will)
27
Put the pan over medium heat
28
Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom
29
This will take a little practice; even when you are an experienced crepe maker, the first couple always get wasted
30
Accept it and move on
31
When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, flip the crepe over and cook it for about 1 minute on the other side
32
Remove the crepe from the pan to a plate and let cool
33
Stack the crepes as they are cooked between parchment paper squares
34
Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan as needed
35
In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks
36
Bring to a boil, turn off the heat and let sit
37
In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency
38
Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off
39
Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture
40
Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes
41
Strain the mixture and chill over an ice water bath
42
Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions