CRESPOLINI DI ZUCCA (Winter Squash Crepes)

Filling:
2 c. squash puree (Butternut or Delicata)
1/2 c. toasted walnuts, chopped (Toast in a 350 degree oven for 5 minutes.)
1/2 c. shredded parmesan

Steps

1. Mix together.
2. Make a French crepe recipe. (I use 1/2 whole wheat flour.)
3. Cook the crepes in a large, buttered, non-stick skillet.
4. Fill and fold each crepe wedge-style. ( Put about 1/3 cup of the filling on one quarter of the crepe. Fold in half and then in half again.)
5. Keep warm in the oven.
6. Sauce: Melt 1/4 c. butter. When it foams, add 4 fresh sage leaves per crepe. Crisp the leaves in the butter. Remove from heat before they burn.
7. Sprinkle each crepe with parmesan cheese and pour the sage butter over.
8. This amount of filling and sauce makes 6 crepes. 2 crepes is a very generous serving.

Note

I first had these at Cafe Mare in Santa Cruz. The waiter described the
method and I figured the amounts. Delicious.