Ingredients
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
Description
These Crepes Are Among The Highlights At Simpatica Dining Hall In Portland, Oregon.
Bon Appetit Magazine
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