Wild Mushroom and Butternut Squash Crepes with Pomegranates, Almonds and Brown Butter

April 8, 2014
Thanksgiving, Winter, Fall, Vegetables

Serves: 4

¾ cup AP flour
1/8 teaspoon fine salt
¾ cup whole milk
2 tablespoons water
3 large eggs
3 tablespoon unsalted butter, melted and cooled, plus more for the pan

1. Whisk together the flour and salt in a medium bowl. Whisk together the milk, water, eggs and butter in a small bowl. Add the milk mixture to the flour mixture. Cover and let sit at room temperature for 30 minutes or refrigerate for up to 1 day.

2. Heat a 6-inch nonstick sauté pan over medium-high heat and brush the bottom and sides with melted butter or spray with nonstick cooking spray. Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce heat to medium. Ladle 2 ounces of the mixture into the pan, swirling to evenly coat the pan with the mixture. Cook pancake until just set on first side, approximately 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat all steps with the remaining mixture, stacking the pancakes and covering with foil to keep warm.

Pomegranate-Almond Relish
Yields: 1 cup

½ cup pomegranate seeds
3 tablespoons red wine
3 tablespoons extra virgin olive oil
2 teaspoons clover honey
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh sage
½ cup lightly toasted slivered almonds
Kosher salt and freshly ground black pepper

Combine the pomegranate seeds, vinegar, oil, honey, parsley and sage in a small bowl. Add the almonds and salt and pepper just before serving.

¼ cup canola oil
1½ pounds mixed mushrooms (cremini, shiitake, oyster) stemmed and chopped
1 large shallot, finely diced
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and cook until soft, about 5 minutes. Add the shallot and garlic and cook, stirring occasionally, until lightly golden brown and liquid has evaporated, season with salt and pepper.

Roasted Butternut Squash
½ small butternut squash, peeled, seeded and cut into small dice
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/8 teaspoon chile de arbol powder (or cayenne)
1 tablespoon clover honey
1 cup ricotta cheese
1 tablespoons finely chopped fresh leaf parsley
1 teaspoon finely chopped fresh thyme leaves

1. Preheat the oven to 425 degrees F. Toss the butternut squash, oil, salt, pepper and cayenne on a baking sheet. Roast in the oven until lightly golden brown and soft, stirring occasionally, about 30 minutes. Let cool for 15 minutes.

2. Combine the roasted squash, honey, cheese, parsley, thyme and salt and pepper in a large bowl and season with salt and pepper.