Day After Thanksgiving Crepes

This recipe comes from Joseph Boness of Alembic.

Serves 6 (2 crepes each)

1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
1/4 cup chopped fresh herbs, divided
1 cup fresh goat cheese
1 small-medium butternut squash, peeled and cubed or sliced into half-moon shapes, and roasted (if you are using left-overs, re-heat the squash before putting into the crepe).

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter and 3/4 of the chopped herbs. Let batter sit for at least 1/2 hour or up to 48 hours.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides. You may stack the crepes on top of each other with a layer of wax paper between each crepe to prevent sticking or set them aside on a baking sheet.

3. To fill the crepes: spread a thin layer of goat cheese on top of each crepe and top with a couple pieces of warm squash. Roll up, garnish with reserved chopped herbs and serve.

Substitution suggestions: You may use any roasted root vegetable for the crepe filling. You may also use any soft cheese you have left over instead of the goat cheese.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.