Maple Butternut Squash Dessert Crepes Recipes

MAPLE BUTTERNUT SQUASH DESSERT CREPES

Steps:

• Preheat the oven to 400 F (200 C). Cut the squash in half and scoop out the seeds. Set the squash in a glass baking dish, and pour half an inch of water into the dish as well. Bake for 45 minutes, or until the squash is fully cooked and easily pierced with a fork.
• Remove the squash from the skin and place in a blender, along with the maple syrup, vanilla, and salt. Blend until totally smooth, then transfer the puree to a large uncovered saucepan. Heat to a gentle simmer and stir occasionally, and allow to cook down for 25-30 minutes, until it is thicker and silky.
• Optionally, make the vegan whipped cream, and add ¼ tsp. cinnamon to the mixture. Next make the crepes, according to the recipe.
• Assemble the crepes by spreading about 1 tbsp. of the maple butternut mixture on half the crepe, fold it in half, and again in quarters. Top with vegan whipped cream (if using) and a generous tablespoon of walnut pieces.

MAPLE SQUASH

Steps:

• Preheat oven to 400F (200C).
• Line a baking sheet with foil, then lightly brush or spray with oil.
• You may have to cut the pieces into chunks no bigger than 1 inch (2. 5cm) wide.
• In a medium-size bowl, stir oil with maple syrup, thyme and salt.
• Add squash and toss until evenly coated.
• Spread out on baking sheet.
• Scrape maple mixture from bottom of bowl evenly over squash.
• Roast squash, 25 to 30 minutes, uncovered, in centre of preheated oven, until tender and bottom edges are golden.
• To ensure a rich, dark-golden glaze on top of squash, do not turn squash pieces over or stir during roasting.
• Remove from oven and serve immediately.

MAPLE BUTTER CREAM CREPES

Steps:

• Combine ingredients for the crepes in blender container in order given; blend for 1 minute.
• Scrape down sides of container with rubber spatula and blend for another 15 seconds or until smooth.
• Refrigerate batter for at least 1 hour; cook crepes on crepe griddle as per manufacturers suggestion using 2 to 3 tablespoons of batter per crepe or in traditional pan.
• For the maple cream cut the butter into cubes and allow to reach room temperature.
• Blend 2 cups of the butter with the maple syrup and extract; whip until light.
• Microwave serving plates until warm or place in prehated oven on low heat to warm.
• Melt the remaining 1/2 cup of butter and set aside.
• Spread cooked, warm crepes with the whipped butter mixture and quickly roll crepes up, drizzle lightly with melted butter.
• In desired sprinkle with powdered sugar and serve any left over whipped butter on the side.
• Please note that the prep time includes the time needed to chill the crepe batter.