Ingredients

Crepes:

• ½ cup all-purpose flour½ cup all-purpose flour ½ cup all-purpose flour
• ½ cup buckwheat flour½ cup buckwheat flour ½ cup buckwheat flour
• 2 eggs2 eggs 2 eggs
• 1½ cups whole milk1½ cups whole milk 1½ cups whole milk
• 3 tablespoons olive oil3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon kosher salt1 teaspoon kosher salt 1 teaspoon kosher salt
• Cooking spray or oil, for greasing pan Cooking spray or oil, for greasing pan Cooking spray or oil, for greasing pan

Butternut Puree:

• 3 cups medium-diced butternut squash3 cups medium-diced butternut squash 3 cups medium-diced butternut squash
• 1 cup heavy cream1 cup heavy cream 1 cup heavy cream
• 1 cup whole milk1 cup whole milk 1 cup whole milk
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste

Mushroom Ragout:

• 2 tablespoons unsalted butter2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 small leek, quartered lengthwise, washed, and cut into ¼-inch slices1 small leek, quartered lengthwise, washed, and cut into ¼-inch slices 1 small leek, quartered lengthwise, washed, and cut into ¼-inch slices
• 2 pounds assorted mushrooms, cut into 1-inch pieces2 pounds assorted mushrooms, cut into 1-inch pieces 2 pounds assorted mushrooms, cut into 1-inch pieces
• 1 tablespoon sage, chiffonade1 tablespoon sage, chiffonade 1 tablespoon sage, chiffonade
• Zest of 1 lemon Zest of 1 lemon Zest of 1 lemon
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste
• ¼ cup crème fraîche¼ cup crème fraîche ¼ cup crème fraîche
• ½ bunch chives, chopped½ bunch chives, chopped ½ bunch chives, chopped

Topping:

• ½ bunch chives½ bunch chives ½ bunch chives
• 2 cups arugula2 cups arugula 2 cups arugula
• 1 tablespoon olive oil1 tablespoon olive oil 1 tablespoon olive oil
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste

Images

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