Bergie's Acorn Squash Blintzes
"These blintzes are a bit of work but well worth the effort. You can do them ahead of time (Up to 3 days in advance) and just pop them in the oven for 20 min on the day of the dinner."
- Ready In:
- 4hrs
- Ingredients:
- 14
- Yields:
-
20 Blintzes
- Serves:
- 8-10
ingredients
- 4 3⁄4 lbs acorn squash
- 9 1⁄2 tablespoons unsalted butter
- 2 1⁄4 teaspoons salt
- 1⁄4 teaspoon fresh grated nutmeg
- 1⁄2 - 3⁄4 cup sour cream
- 3 tablespoons fresh snipped chives
- 20 crepes, 6-inch (Recipe below)
- salt and pepper
-
Crepes makes about 20
- 1 cup all-purpose flour
- 3 eggs, room temp
- 3⁄4 cup water
- 1⁄2 cup milk
- 2 tablespoons unsalted butter
- 1⁄4 teaspoon salt
directions
- Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft).
- Cool.
- Then peel, cut and discard seeds.
- Puree Squash with 4 1/2 Tbsp of butter until very smooth.
- Transfer to a bowl, stir in salt, nutmeg and pepper.
- Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package.
- Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once.
- Continue adding a Tbsp of butter for each batch until all are browned.
- Place seam side down in a large baking dish.
- (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe).
- Position rack in center of a 400F degrees degree oven.
- Melt remaining butter and brush over crepes.
- Sprinkle with Salt and Pepper.
- Bake uncovered, until puffy (about 20 minutes).
- Top each crepe with Sour cream and chives and serve immediately.
- Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water).
- Heat 6" crepe pan, brush lightly with butter.
- Use about 2 Tbsp of Batter for each crepe.
- Cook crepe until batter is set and edges are golden.
- Do not cook second side.
- Can be prepared ahead.
- Stack between sheets of baking paper and wrap in Plastic and refrigerate.
- These freeze well for up to a month.
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Reviews
-
We baked our butternut squash, and only used 4TBS butter when mashing. For the crepes, we used fresh ground oat flour instead of all purpose. And I used skim milk for all the liquid in the crepes. When cooking the crepes, I only brushed my small cast iron pan with a little butter for each crepe. After folding the packets, again, I only brushed a little butter in my cast iron skillet. These were yummy. Oldest DS said super, the rest of the kids wanted them as a dessert next time with sugar in them. Thank you Bergie, you did awesome with this one. -
These were delicious! Instead of roasting the squash I used canned squash (3 cans made by "one pie" - may be only available in the Northeast:) ) and I tried to cut back on the butter a bit & used egg substitute in the crepe batter. They are a bit of work but well worth it. Next time I may try to sweeten them up to create a dessert version. Thanks for a unique & yummy recipe!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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