Recipe: Buckwheat Crepes with Delicata Squash, Black Beans, and Avocado

When I was pregnant with Dylan, we lived within walking distance of a little café in Providence that is famous for their Roasted Butternut Squash Quesadillas. Needless to say, I frequented the place—waddling up the city sidewalk for yet another order of the satisfying meal. Ever since (and especially after we moved away), I find myself pulling the pieces of that beloved dish into our dinners.This meal allows everyone to build a crepe of their own—maybe someone chooses a simple avocado and cheese topping, while someone else only wants black beans. As far as I’m concerned, there is no wrong way to eat a hot, homemade buckwheat crepe.

Here, delicata squash is rubbed with cumin and chili powder, roasted, and folded into a hot buckwheat crepe along with black beans, avocado, and cheese. The flavors are some of my favourites. Many pieces of this meal can be done ahead of time—roast the squash whenever you have a free thirty minutes. The blended crepe batter can wait for you in the fridge for up to twenty-four hours (just let it come to room temperature and give it a good stir before using).

KIDS CAN: Everyone can fill and fold their own crepes.

Makes about 20 crepes (enough for tomorrow night, too) and enough filling for 8 crepes, serves 4

SQUASH

• 1 delicata squash
  
• 1 tablespoon olive oil
  
• 1 teaspoon ground cumin
  
• ½ teaspoon chili powder
  
• Big pinch of kosher salt
  

CREPES

• 2 cups whole milk
  
• 1 tablespoon pure cane sugar
  
• ¼ teaspoon kosher salt
  
• 3 tablespoons unsalted butter, melted, plus more for cooking the crepes
  
• ½ cup buckwheat flour
  
• ¾ cup unbleached all-purpose flour
  
• 3 large eggs
  

FILLINGS

• One can black beans, drained and rinsed
  
• 2 avocados, pitted and sliced
  
• Grated cheddar cheese
  
• Hot sauce (optional)
  

1. Preheat the oven to 425°F.
   
2. Cut the squash in half lengthwise and scoop out the seeds, then cut it lengthwise again into 8 wedges. In a large bowl, toss the squash with the olive oil, cumin, chili powder, and salt. Arrange the spiced squash on a baking sheet, skin-side down, and roast for 30 minutes or until tender. Before you fill the crepes, peel the skin away from each piece of squash.
   
3. To make the crepe batter, combine all the ingredients in a blender and process until smooth.
   
4. When you’re ready to cook, heat a 28cm nonstick frying pan over medium heat (you can use an official crepe pan, but you don’t need to). Drop ½ teaspoon of unsalted butter in the hot pan and wipe it around with a spatula. Ladle ¼ cup of the batter into the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. After about 1 minute, run a spatula around the edge and bottom of the crepe, then flip it over. If you’re topping the crepe with cheese, sprinkle the cheese on top at this point and cook for another 30 seconds, then slide it out onto a plate. Repeat, cooking the crepes with the remaining batter or until you have as many crepes as you like, stirring the batter every so often as you go.
   
5. I recommend eating the crepes as you go, since they are best right from the pan and take only take a minute to cook. As one family member fills their hot crepe, another one is done cooking. Fill the warm crepes with the roasted squash, black beans, avocado slices, and a dash of hot sauce (if you like). Crepes should be served warm. To reheat the crepes, fold them and put them in a covered baking dish in a warm oven.
   

FOR BABY: Smash a bowl of avocado, beans, and roasted squash for baby to enjoy. Older infants may like to hold a crepe and feed themselves, while younger eaters can try tiny torn bits.

TOMORROW’S DINNER: SWEET CREPES The next evening, serve crepes with fresh fruit and yogurt.

READ: Feeding a Family roostbooks.com