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bergie s acorn squash blintzes

Desciption

these blintzes are a bit of work but well worth the effort. you can do them ahead of time (up to 3 days in advance) and just pop them in the oven for 20 min on the day of the dinner.

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Steps

  1. Bake whole squash in 350f degrees degree oven for about 1 1 / 4 hrs
  2. Cool
  3. Then peel
  4. Cut and discard seeds
  5. Puree squash with 4 1 / 2 tbsp of butter until very smooth
  6. Transfer to a bowl
  7. Stir in salt
  8. Nutmeg and pepper
  9. Arrange crepes on a work surface cooked side down spoon 1 / 4 cup of squash into the center of each crepe fold bottom and top flaps in
  10. Then fold in sides to form a 2 1 / 4" package
  11. Melt 1 tbsp of butter in a heavy skillet over med heat brown both sides
  12. Turning once
  13. Continue adding a tbsp of butter for each batch until all are browned
  14. Place seam side down in a large baking dish
  15. Position rack in center of a 400f degrees degree oven
  16. Melt remaining butter and brush over crepes
  17. Sprinkle with salt and pepper
  18. Bake uncovered
  19. Until puffy
  20. Top each crepe with sour cream and chives and serve immediately
  21. Instructions for crepes: mix flour
  22. Eggs
  23. Water and milk
  24. 2 tbsp butter and salt in your blender and process until smooth
  25. Heat 6" crepe pan
  26. Brush lightly with butter
  27. Use about 2 tbsp of batter for each crepe
  28. Cook crepe until batter is set and edges are golden
  29. Do not cook second side
  30. Can be prepared ahead
  31. Stack between sheets of baking paper and wrap in plastic and refrigerate
  32. These freeze well for up to a month

Step 22

Total Time in Minute 240

Ingredients Count 12

cooking bergie s acorn squash blintzes

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Ingredients

Acorn squash

Unsalted butter

Salt

Nutmeg

Sour cream

Chives

Crepes

Salt and pepper

All-purpose flour

Eggs

Water

Milk

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