Ricotta, Butternut Squash & Zucchini Crepes with Sage Brown Butter
I love the combination of savory and sweet in this crepe. The sweetness of the caramelized onions and the sweet squash puree are a lovely combination.
12 Basic Crepes
1 whole Butternut squash
2 sweet onions
1 medium zucchini
1 tablespoon extra virgin olive oil
15 ounces Ricotta cheese
1 cup cottage cheese
1 egg yolk
½ teaspoon salt
1 stick butter
2 large sage leaves
freshly ground black pepper
Preheat the oven to 350 degrees.
Halve and seed the squash and roast until soft, about 45- 55 minutes. Once cooled slightly, remove the skin.
While the squash is roasting, dice the onions and dice the zucchini and sauté in olive oil until lightly browned and soft, about 10-15 minutes.
Put the squash, Ricotta, cottage cheese, egg yolk and salt in food processor and mix until very smooth.
Place 2 tablespoons of the filling in the center of each crepe. Add 1 tablespoon of the zucchini and onion mixture and fold in each side, creating small square pouches. Place seam side down onto a parchment lined rimmed baking sheet. Repeat with the remaining crepes. Cover and bake the crepes for 20 minutes until puffed. Uncover and cook for another 5 minutes. (Alternatively, you could pan fry them in butter and olive oil until lightly browned on each side and then place in oven for 10 minutes to finish)
Heat the butter in small sauté pan over medium heat with sage leaves until the butter just starts to brown, about 10-12 minutes (it will first bubble, then brown) Remove the sage leaves.
To serve, place two crepes on a plate and drizzle with the browned butter. Add freshly cracked black pepper to taste and top with a sprinkling of shredded Parmesan.
I love the combination of savory and sweet in this crepe. The sweetness of the caramelized onions and the sweet squash puree are a lovely combination.
12 Basic Crepes
1 whole Butternut squash
2 sweet onions
1 medium zucchini
1 tablespoon extra virgin olive oil
15 ounces Ricotta cheese
1 cup cottage cheese
1 egg yolk
½ teaspoon salt
1 stick butter
2 large sage leaves
freshly ground black pepper
Preheat the oven to 350 degrees.
Halve and seed the squash and roast until soft, about 45- 55 minutes. Once cooled slightly, remove the skin.
While the squash is roasting, dice the onions and dice the zucchini and sauté in olive oil until lightly browned and soft, about 10-15 minutes.
Put the squash, Ricotta, cottage cheese, egg yolk and salt in food processor and mix until very smooth.
Place 2 tablespoons of the filling in the center of each crepe. Add 1 tablespoon of the zucchini and onion mixture and fold in each side, creating small square pouches. Place seam side down onto a parchment lined rimmed baking sheet. Repeat with the remaining crepes. Cover and bake the crepes for 20 minutes until puffed. Uncover and cook for another 5 minutes. (Alternatively, you could pan fry them in butter and olive oil until lightly browned on each side and then place in oven for 10 minutes to finish)
Heat the butter in small sauté pan over medium heat with sage leaves until the butter just starts to brown, about 10-12 minutes (it will first bubble, then brown) Remove the sage leaves.
To serve, place two crepes on a plate and drizzle with the browned butter. Add freshly cracked black pepper to taste and top with a sprinkling of shredded Parmesan.
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