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Winter Crêpes

December 4, 2009

If you need proof that the French rock, you need look no further than the crêpe.  It’s like a pancake, which is my favorite food group, except you can stuff it with anything.  In winter, when all I have sitting in my pantry is some frost-sweetened spinach, some dull-looking potatoes, and a metric ton of squash, this is decidedly an asset.

For the recipe and instructions on how to make the crêpes themselves, I’m going to send you to this post over at Vegan Yum Yum.  I’ve used the recipe there many times, and it always works out nicely with a minimum of effort.

Butternut Squash Stuffed Crêpes with Apple Cider Reduction and Whipped Maple Syrup Cream Cheese

1 small butternut squash, peeled and cut into 1/2 inch cubes

Reduction:

1/4 cup apple cider vinegar
1/4 cup apple cider
2 Tbsp maple syrup
1 tsp cinnamon
dash cloves
dash nutmeg

Topping:

1/4 cup vegan cream cheese
2 Tbsp maple syrup

thinly sliced apples, to garnish

1. Put a medium sized pot full of water on to boil.  Mix crêpe batter and put it in the refrigerator.  Dice squash.  When water boils, drop squash in.

2. In a small saucepan, combine the ingredients for the reduction and set over low heat, stirring occasionally, until reduced by half (about 10 minutes).  Remove from heat.

3. When squash is fork-tender (about 15 minutes), drain and set aside.

4. In a small bowl, whisk maple syrup into cream cheese.

5. Prepare crêpes, stuff with squash and reduction, and top with a dollop of the cream cheese and some apple slices.  Enjoy!

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