Crêpes with Butternut Squash, Ham and Chestnuts

Posted on by Ben | Havocinthekitchen
Crêpes with Butternut Squash, Ham and Chestnuts

These Crêpes with Butternut Squash, Ham and Chestnuts are a filling and tasty main dish or breakfast. Packed with seasonal and festive flavours like cranberries and nutmeg, this recipe would be perfect for your holiday celebrations.

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Crêpes with Butternut Squash, Ham and Chestnuts

Hello folks – how are you doing? I hope you all had a great weekend, and now you are ready for new week. And to start this week oof right, I am sharing with you another tasty recipe.

Crêpes for Christmas? Why not!

Crêpes with Butternut Squash, Ham and Chestnuts

This recipe is relatively easy to make, although it requires some time. But considering that during the holidays we all have some leftovers, you can utilize them in this dish. If you have leftover roasted butternut squash and ham, consider your work half-done! You can divide the prep process into a few days to save time. For example, you can make crêpes a couple of days in advance – they will stay fresh when refrigerated. You can even make the filling in advance. On the day of serving, you will need about 30 minutes to assemble everything and bake the crêpes. Easy-peasy!

Also, already baked crêpes can be refrigerated for up to 3-4 days – and then preheated in a microwave or in a pan whenever you need some!

And the flavour profile? It has everything – savoury, herbaceous, smokey, and with subtle sweet notes. Besides squash, ham, and chestnuts, the recipe features caramelized onions, prosciutto, dried cranberries, smoked paprika, nutmeg, and fresh herbs like rosemary and sage. Finally, sprinkle them with some shredded cheddar and bake until crisp and nice.

And of course, you can customize this recipe. Don’t have ham? Leftover turkey would be great? Have roasted sweet potatoes instead of squash? This should work well, too! Need to utilize the leftover cranberry sauce? A little addition would be great!

By the way, you can double the filling and use the leftovers for this Pasta with Butternut Squash and Chestnuts!

More Crêpe Ideas for Holidays

Christmas Crêpes with Chicken and Chestnuts

Christmas Buckwheat Crêpes (Buckwheat Crêpes with Turkey)

Crêpes Suzette (Crepes with Orange Liqueur Sauce)

Gingerbread Crêpes (With Cream Cheese Cointreau Sauce)

Crêpes with Cranberry Wine Sauce

I hope you like these crêpes, and you will give them a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Crêpes with Butternut Squash, Ham and Chestnuts
Crêpes with Butternut Squash, Ham and Chestnuts
Crêpes with Butternut Squash, Ham and Chestnuts
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Crêpes with Butternut Squash, Ham and Chestnuts

Recipe by Ben | HavocinthekitchenCourse: Uncategorized
Servings

8-10

servings
Prep time

15

minutes
Crepes

1

hour
Cooking time

1

hour

These Crêpes with Butternut Squash, Ham and Chestnuts are a filling and tasty main dish or breakfast. Packed with seasonal and festive flavours like cranberries and nutmeg, this recipe would be perfect for your holiday celebrations.

Ingredients

  • Crêpes:

  • 1 cup (120 gr.) all-purpose flour

  • 2/3 cup (160 ml.) lukewarm water

  • 1 cup (240 ml.) whole milk

  • 2 large eggs

  • 2 tbsp. butter (30 gr.), melted plus more for greasing

  • a good pinch (~1/8 tsp.) of salt

  • 1/2 tsp. granulated sugar

  • Filling:

  • 1-2 tbsp. (15-30 ml.) olive oil

  • 1 tbsp. (15 gr.) butter, optional

  • 1 medium onion, sliced

  • 2-3 garlic cloves, minced

  • 1 tbsp. minced fresh rosemary

  • few large sage leaves, minced

  • 250 gr. roasted butternut squash (it should be cooked through but still slightly firm)

  • 150-200 gr. cooked ham, cubed

  • 2-3 slices of prosciutto (50 g.), sliced

  • 150 gr. cooked chestnuts, peeled and crumbled

  • 1/3 cup (ab. 40 gr.) dried cranberries

  • a good grating of nutmeg

  • 1/2 tbsp. smoked paprika

  • 1/2 tsp. chipotle powder

  • salt and pepper, to taste

  • a few good splashes (20-30 ml.) of brandy or cognac (optional)

  • 1 1/2 cup (about 150 gr.) shredded cheddar or other cheese of your choice

Directions

  • Crêpes:
  • To make the batter, sift the flour and add the sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs and melted butter, whisk well.
  • Let the batter stand at least 1 hour (preferably longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
  • The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
  • Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
  • Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter. This batter yields about 10-12 crepes.
  • Filling:
  • Heat 1-2 tbsp. olive oil in a large pan over low-medium heat. Cook the onion and garlic, about 7 minutes, until soft but not browned.
  • If desired, deglaze the pan with a few splashes of brandy or cognac. Add the ham, prosciutto, chestnuts, cranberries, rosemary, and sage. Season with a bit of salt and pepper, as well of smoked paprika, chipotle, and nutmeg. Cook for about 5 minutes.
  • Stir in the butternut squash and cook for 2 minutes. If desired, at a little knob of butter. Off heat and let the mixture cool for 10 minutes or so.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and then parchment (for easy cleaning!)
  • Place about 1/3 to 1/2 cup of the filling in the middle of on a crepe; don’t overload as the crepes could tear To avoid any breakage, I would suggest filling the crepes directly on a baking sheet (to avoid transfer from one surface to another). The filling should be enough for 8-10 crepes, depending on the size of the crepes.
  • Folding the crepe slightly pressing the edges. The edges will not perfectly keep their shape – that’s why I suggest arranging crepes on a baking tray the way when at least one or two sides of each crepe touch another crepe(s). This support will ensure they will keep their crisp edges up once baked! 
  • Sprinkle with the shredded cheese on top and bake for about 15-18 minutes or until the edges are crisp and lightly browned and the cheese has melted a bit.
  • Serve warm, optionally with cranberry sauce or sour cream. Keep the leftovers refrigerated for up to 4 days and preheat in a microwave or on a dry pan over low heat, covered. Enjoy!

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