Delicious and filling, these Butternut Squash Chicken Buckwheat Crêpes are a hearty savory variation of our favorite crêpes.
Good Management Skills
By the way, thanks to these Butternut Squash Chicken Buckwheat Crêpes, we are back in 2016 for a while. Why? Well, don’t anticipate any intrigue here. The answer is simple. I made these Butternut Squash Chicken Buckwheat Crêpes last year. Specifically, in November.
Yes, it’s been quite a journey! But here we go, finally you can see these fabulous guys. Lucky you!
You might remember a year-two ago I always was struggling with publishing the recipes because I had too many at a time.
I think I’m doing pretty much better now. Perhaps, that because I don’t cook as much as I used to do (And importantly, I don’t shoot as much food for the blog as I would), but I prefer to call this good time management skills.
So basically, I post the recipes withing 2 weeks after taken the pictures which is great (That was my objective in the past). Of course, I play with publishing mixing the order. Let’s say the recipe for these Red Velvet Cake Donuts I posted just a few days after making them. I was too pumped to wait 2 weeks. And let’s be honest – you didn’t mind.
Besides, I’m the boss here to decide which stuff to post first. Quite a solid argument.
Butternut Squash Chicken Buckwheat Crêpes
You might wonder how did I end up posting these Butternut Squash Chicken Buckwheat Crêpes two months later. Well, things happen. Christmas and other obstacles.
I’ve been thinking a little would it be relevant to show the crepes in January while butternut squash is mostly the fall produce. Then I though since butternut squash is being sold all year round, why not?
Plus, I wasn’t sure that if I didn’t share this recipe, you would easily forgive me. Because you know, these Butternut Squash Chicken Buckwheat Crêpes are too good to hide them from friends.
And don’t forget to check these Mushroom Ham Cheddar Buckwheat Crepes.
- 2/3 cup buckwheat flour, sifted
- 1/3 cup all-purpose flour, sifted
- 1 cup milk
- 1,5 cups lukewarm water
- 2 tablespoons olive oil
- 2 large eggs
- a pinch of salt and sugar each
- butter/oil, for greasing
- 3 cups cubed butternut squash
- 2 cups cubed chicken breasts
- 4 tablespoons salted butter, divided
- 2 tablespoons fresh sage, chopped
- salt and pepper, to taste
- 1 tablespoon smoked paprika
- 1 cup pine nuts
- 1 cup grated smoked cheddar
- To make the batter, sift the flour and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, sugar, and olive oil and adjust the batter if necessary by adding more water. Let the batter stand for 10-15 minutes.
- Slightly grease the skillet and make the crepes as usual. Set aside. You will get about 8-10 crepes while the stuffing would be enough for 6-7 crepes.
- In a meanwhile, in a skillet melt 2 tablespoons butter and cook the chicken over medium heat, stirring, for about 4 minutes until no longer pink and golden outside. Cover and cook for another 3-4 minutes until ready. Remove from the skillet.
- Add the remaining butter into the same skillet. Place the butternut squash and cook at high temperature for 3-5 minutes until started to caramelize.
- Reduce the heat, cover, and cook for 6-10 minutes, until soft but firm.
- Return the chicken to the skillet. Season with salt, paprika, pepper, and sage. Cook for a minute and then off heat.
- Preheat the oven to 180 degrees C (360 degrees F).
- Take one crepe and place some stuffing (3-5 tablespoons depending on the size) in the middle of it and sprinkle with the pine nuts and cheese. Transfer the stuffed crepes into a baking dish (dishes) slightly folding the edges.
- Bake in the oven for about 5-7 minutes or until the edges are crisp and the cheese is melted. Remove from the oven.