Sage Crepes with Butternut Squash and Sautéed Greens

Makes 8-10 crepes

1 cup flour (all-purpose or half ww pastry and half all-purpose)

1 ½ c. almond milk or nonfat milk

2 eggs

¼ tsp. salt

____

Handful sage leaves, thinly sliced – divide into 8 portions, just enough to sprinkle throughout one crepe each

Butternut Squash

About 2 cups cooked OR frozen and thawed chunks of butternut squash

A few leaves sage, shredded

½ c. low-sodium chicken broth or almond milk – either one works

Salt, pepper, garlic powder as needed

Greens

8 cups packed mesclun greens, spinach, or kale

Salt, pepper

Cooking spray

Process the butternut squash, sage, salt, pepper, and garlic in a food processor with the stock or milk, until smooth, adding more liquid as needed. Set aside until right after you finish the crepes.

Place all crepe ingredients except sage in a blender and blend just until no clumps remain.

Heat a small non-stick sauté pan on the stove over medium high heat and spray with a canola or vegetable oil cooking spray.

Sprinkle one portion of shredded sage leaves evenly across the pan.

Immediately pick up the pan and tilt slightly to one side. Pour some of the batter on the pan while rotating the pan with your wrist to cover the entire bottom of the pan in an even coat.

Replace the pan on the stove and cook the crepe about one minute. The edges will start to curl up and the top will look opaque. Flip the crepe – if you can do this by simply flicking your wrist, I am impressed and jealous – or you can break out a large spatula and flip it my way – er… that way.

Cook about 30 seconds longer, or until done, and slide onto a plate. Repeat, placing a sheet of wax paper in between each crepe to keep them from sticking.

In the pan on the stove, sauté the greens with salt and pepper and cooking spray until just wilted, and transfer to a small bowl.

Heat the butternut squash over medium heat, stirring, until heated through, and turn off the stove.

Portion the squash and greens between each crepe, roll up, and serve pronto!