Recipes Nugget Markets Signature Recipes
Savory Crepes with Butternut Puree & Mushroom Ragout
- Prep time
- 10 minutes, plus 30 minutes chilling PT10M
- Cook time
- 25 minutes PT25M
- Yield
- 8–10 crepes
- Difficulty
These savory crepes make a lovely vegetarian dish for fall, combining a smooth butternut squash filling with a hearty mushroom ragout on top.
Ingredients
Crepes:
- ½ cup buckwheat flour
- ½ cup all-purpose flour
- 2 eggs
- 1½ cups whole milk
- 1 teaspoon salt
- 3 tablespoons olive oil
Butternut Puree:
- 3 cups butternut squash, medium diced
- 1 cup heavy cream
- 1 cup whole milk
- Salt, to taste
Mushroom Ragout:
- 2 tablespoons butter
- 1 small leek, quartered lengthwise, washed and cut into ¼-inch slices
- 2 pounds assorted mushrooms, cut into 1-inch pieces
- 1 tablespoon sage, chiffonade
- Zest of 1 lemon
- Salt, to taste
- ¼ cup crème fraîche
- ½ bunch chives, chopped
Topping:
- ½ bunch chives, whole
- 2 cups arugula
- 1 tablespoon olive oil
- Salt, to taste
Preparation
For the crepes, combine all ingredients in a work bowl and whisk until smooth. Refrigerate for 30 minutes before using.
For the butternut puree, combine butternut squash, cream and milk in a medium sauce pot. Bring to a boil then turn down to a gentle simmer. Simmer for 20 minutes or until squash is very tender.
While the squash is simmering, cook the crepes. Heat a crepe pan or 6-inch nonstick pan over medium-high heat. Lightly spray with cooking spray or wipe with an oiled paper towel.
Add 2 ounces (¼ cup) of batter to the pan and swirl to coat the bottom. When the crepe is set, about 15–20 seconds, run a rubber spatula around the edge to release the crepe, then flip it over to cook the other side for 5–10 seconds. Plate finished crepe and repeat with remaining batter. Crepes can be stacked on top of each other without sticking.
For the puree, strain butternut squash and discard the cream mixture. Place squash in a blender and puree on high until smooth. Season with salt to taste.
For the mushroom ragout, melt butter in a medium sauté pan and sauté leeks on medium heat until wilted. Add the mushrooms and sage and sauté until all of the liquid released from the mushrooms has evaporated. Season with lemon zest and salt and remove from heat. Fold in the crème fraîche and chopped chives.
To assemble crepes, place 2–3 ounces of butternut puree on a crepe and spread to 1 inch from the edge. Roll the crepe and place on a serving plate. Top with mushroom ragout and whole chives.
Toss arugula with olive oil and salt and serve with the crepes.
