1884. BACON and SQUASH-FILLED CREPES with SALSA VERDE and BABY GREENS SALAD

makes eight servings


Crepes
1/4 cup (1/2 stick) unsalted butter
3 large eggs
1 cup (or more) whole milk, divided
3/4 cup water
1 teaspoon salt
2 cups all purpose flour
melted butter (for cooking crepes)

Filling
8 ounces bacon, diced
6 cups 1/2-inch cubes peeled seeded butternut squash (from 4-pound squash)
2 cups chopped onions
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 cup crème fraîche
1 tablespoon fresh lemon juice

Salsa verde
1 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh tarragon
6 tablespoons chopped shallots
2/3 cup extra-virgin olive oil

Salad
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
flaked sea salt (such as Maldon)
1 5-ounce container mixed baby greens


Crepes: Cook 1/4 cup butter in small skillet over medium heat until butter browns, stirring occasionally, about 4 minutes; cool slightly. Blend eggs, 1 cup milk, 3/4 cup water, and salt in blender. With machine running, add flour 1/2 cup at a time, blending until smooth after each addition and stopping to scrape down sides of blender as needed. Blend in browned butter. Blend in more milk by tablespoonfuls to thin to consistency of thick cream if necessary. Let batter rest at least 30 minutes and up to 1 hour. Reblend 5 seconds before using.

Heat 10-inch-diameter nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Add scant 1/4 cup batter, shaking and rotating skillet so batter covers bottom. Cook until crepe is brown on bottom, 30 to 40 seconds. Run heatproof rubber spatula around edge and turn crepe over. Cook until brown in spots on bottom, 30 to 40 seconds. Turn crepe out onto paper towel. Repeat with remaining batter to make 16 crepes, brushing pan with butter each time and stacking crepes between paper towels. DO AHEAD Can be made 1 day ahead. Wrap crepe stack in foil and refrigerate.

Filling: Preheat oven to 350°F. Cook bacon in large deep ovenproof skillet (or pot) over medium-high heat until light brown. Add squash, onions, and herbs to skillet; toss to coat evenly. Place in oven and bake until squash is tender and onions are beginning to brown, stirring occasionally, about 1 hour. Mix crème fraîche and lemon juice into filling. Season with salt and pepper.

Brush 15x10x2-inch glass baking dish with butter. Arrange 1 crepe, brown spots up, on work surface. Spoon 1/4 cup filling in strip down center. Fold sides over; place filled crepe, seam side down, in prepared dish. Repeat with remaining crepes and filling. Cover dish with foil. DO AHEAD Can be made 1 day ahead; chill.

Salsa verde: Combine chopped herbs and shallots in processor. With machine running, pour oil through feed tube and blend until coarse sauce forms. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and let stand at room temperature. Whisk to blend before using.

Position rack in center of oven and preheat to 350°F. Bake crepes covered until heated through, about 20 minutes.

Salad: Whisk olive oil and lemon juice in large bowl to blend. Season dressing with salt flakes and pepper. Add greens and toss to coat.

Place 2 crepes on each plate. Drizzle crepes with salsa verde. Serve salad alongside crepes.


bacon recipe courtesy of: Bon Appetit, January 2009 | Simpatica Dining Hall, 828 Southeast Ash Street, Portland, Oregon, (503) 235-1600