And because of last night's lack of cheese, this recipe does include cheese!
Butternut Squash-Filled Flourless Crepes
This could be either savory or sweet, but of course, I chose the sweet route.
- Oil (I used coconut)
- Diced butternut squash
- 1/4 cup water
- 2 heaping teaspoons of ricotta cheese
- cinnamon (to taste)
First I heated the coconut oil (medium heat) and tossed in the squash.
I waited until the squash browned a bit, and then added ~1/4 cup water. I covered the pot and let it boil.
About 8 minutes later, the water was gone, and I was left with this.
I let it cool, and then mashed it up in a bowl. (Super easy to mash!) I also added the two spoonfuls of ricotta cheese.
At this point, I decided I wanted the filling to be sweet, so I added cinnamon. Maybe next time I'll add salt/pepper for a savory flavor.
On to the crepes!
I decided to try out Heather's flourless crepes for the first time. I only had one regular egg, so I combined the egg and 1/4 teaspoon of baking powder.
Unfortunately, when I poured this into the pan, it ran all over the place, because there wasn't enough of the "batter." So I added some egg whites to the pan to make a gigantic crepe.
I covered this and let it sit on medium heat for 5-6 minutes. Then I took it off the pan.
Sometimes experimenting poses some problems.
Hello there, flourless crepe with giant burnt hole.
I guess the egg white center cooked a lot faster than the real egg outer portion. Oh well. The show must go on!
I spread the filling into the crepe and rolled it up.
I attempted to make a maple syrup creamy topping, but it wasn't creamy enough. So I topped it with honey instead, which made it even BETTER!