With the time change, our weekday dinners become a bit cozier. It's dark by the time we eat and the temperature has dipped to the point of craving a hot, filling meal every night. These butternut squash crepes have hit the spot numerous times recently. The slightly spicy squash is stuffed into cornmeal crepes and topped with a cilantro-crema.
A couple notes: you can go one of two ways with the crema. If you can find Mexican crema at your grocery store, go that route. However, I know not every store stocks it and because of that, I've included a stand-in replacement. Either are delicious. Also, I've started making my own chipotles in adobo sauce with help from the recipe in Nopalito. This book is inspiring and I can highly recommend getting a copy.
These crepes are beautiful and easily adaptable. Swap out the squash for another fall produce, add legumes, or make the crepe vegan. So many choices- so few dinners!
Sweet Potato: Swap the butternut squash for sweet potatoes or use both.
Legumes: Bulk out the recipe a bit with the addition of black beans or black lentils.
Vegan: Drop the crema and make a sunflower, pumpkin seed, or cashew sauce with cilantro and use a vegan crepe recipe.
Mmm I would pay good money for these. Now I can make them, thanks to your recipe - thank you!