This post features a meal I made a couple of months ago, but it was good enough to warrant a share anyhow. As so many other of my favorite creations, this five-spice butternut crepe came about as a result of some produce that needed to be used up. In this particular case, the produce was, as you may have guessed, a butternut squash. I cooked it, pureed it, and added it to a crepe batter, flavored with five-spice.
I cooked the crepes in a small pan, so they’d be easier to handle, as they were rather delicate.
While the crepes were cooking, I prepared a filling of minced pork with spring onion, and a side of steamed white cabbage with lots of ginger. I kept the finished crepes warm between two plates.
The result was a soft, spiced, and lightly sweet crepe, filled with a savory meat filling. The sun had set by the time we got to eating, and the final pictures suffered accordingly. Nonetheless, I would make this again. It’s a neat and tasty way to eat winter squash.
Five-Spice Butternut Crepes
- 1 1/2 dl white flour
- 1/2 dl milk
- 1 1/2 dl butternut squash puree
- 2 eggs
- 1/2 tsp salt
- 1 pinch five-spice (generous pinch)
Whisk all the ingredients together until you have a smooth batter.
Cover the bowl with a cloth and leave to rest on the counter for 15-30 minutes.
Cook the batter in small portions on a pan on the stove, until golden-brown on both sides. Add a few drops of oil before each new crepe.
Serve warm with meat or vegetable filling of your choice.
If you're unsure about how much five-spice to add, start with a little bit, and then cook a teaspoon of the batter so you can taste the finished product. Adjust the seasoning and repeat the process until you get it right.