Sage and Butternut Squash Crêpes with Spiced Mascarpone and Honeyed Brown Butter

We were given an assignment this week at school to write an original recipe using a (lesser known) fruit, an herb and a spice. Because it's Fall and I'm in harvest mode, I chose butternut squash (it's a fruit!), and sage pairs well with butternut, so.....fresh sage it is. Then to compliment the earthy-sweet flavors, I made a cardamom mascarpone filling for the crêpes, and a honeyed brown butter sauce.

Originally, my plan was to top this off with a maple brown butter, but when it was time to pull out my sauce ingredients, I realized I didn't have maple syrup (oops). What to do.......? I had honey, which gave me the syrup consistency I needed, and I had vanilla to mellow the honey flavor a little, so.....sure, why not. And truth be told? I liked the honeyed brown butter better than the maple. Happy accident: check.

Here is the recipe- oh, before I give you the goods, here's a note about crêpes: don't be intimidated by crêpes. The end.

If you have a shallow pan (frying pan), then you have the equipment you need. The batter is very runny, much more so than a pancake batter. Ladle a little bit onto the lightly buttered pan, and swirl your pan so that the batter runs to cover the entire bottom in a thin thin layer- crêpes are nearly paper thin and very delicate. But don't be fooled, that's a hardy little sucker and when it's cooked you can flip it in the pan and get fancy and WOW whomever is in your kitchen with you. Own it. OWN YOUR CRÊPES. Also, the general rule with crêpes is that the first one never turns out, so there. There you have it.

Ok, now here's the recipe. Go forth and make crêpes:

Sage and Butternut Squash Crêpes with Spiced Mascarpone and Honeyed Brown Butter

 

(for the crêpes)
1 1/2 ounces flour
1 ounce sugar
8 1/2 ounces milk
4 eggs
4 1/2 ounces butternut squash puree
1 ounce butter
1 tablespoon finely chopped fresh sage

(for the mascarpone)
6 ounces mascarpone cheese
2 tablespoons powdered sugar
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon cardamom
1/2 teaspoon fresh grated ginger

(for the honeyed brown butter)
8 ounces unsalted butter
8 ounces honey
1 teaspoon vanilla
1/8 teaspoon salt

cooked, chopped bacon, for garnish

Place the butter for the honeyed brown butter in a saucepan and cook over medium heat until browned, and set aside to cool. Allow the burned fat solids to go to the bottom of the pan. Strain into a bowl and add the honey, vanilla and salt. Whisk to combine. Set aside.

Combine all ingredients for the crêpes in a bowl and mix well until combined.

Heat a small, flat pan over medium heat. Brush the pan lightly with melted butter, and allow the butter and the pan to become hot. Pour about 1/4 cup of the batter into the pan and quickly swirl until the entire surface of the pan is evenly coated. Cook until top begins to set and edges appear golden, then flip and cook lightly on the other side. Transfer the crêpe to a platter to cool. Continue process with the remaining batter.

While crêpes are resting, combine all ingredients for the mascarpone in a bowl. Mix by hand until all of the ingredients are just combined.

To assemble, lay a crêpe on a plate and spoon some of the mascarpone down the center. Fold the sides of the crêpe one over the other to close and drizzle with the honeyed brown butter sauce. Garnish with the chopped bacon.

Alternately, you can layer the crêpes and the mascarpone. Lay a crêpe on a plate or platter, spoon a thin layer of mascarpone onto the crêpe, then layer another crêpe on top of the mascarpone. Continue this process ending with a crêpe. Slice into individual servings, and drizzle the honeyed brown butter sauce over the top.



Sources:

Crêpe: © Delphin Gomes Week 5B Fillings, Meringues and Sauces- Dessert Sauces pg. 9: Pumpkin Crêpe

Brown butter: © Delphin Gomes Week 4A Fillings, Meringues and Sauces- Fillings & Mousses pg. 8: Brown Butter Filling

Mascarpone: Honey Poached Pears with Mascarpone, Bon Appétit, February 1999- found on www.epicurious.com

Lawson, Jane (2008) The Spice Bible. New York: Stewart, Taboori & Chang