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1
In a medium bowl, combine the flour, salt, and cayenne.
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2
Make a well in the center of the flour and add the eggs.
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3
Incorporate the eggs into the flour with a wire whisk just until moistened.
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4
Slowly whisk in the milk, then whisk in the browned butter.
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5
Allow the batter to rest for 5 minutes, then strain it to remove any tiny lumps.
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6
Let the batter rest again for 20 minutes, or as long as overnight in the refrigerator.
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7
Heat the oven to 325F.
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8
Put the squash on a rimmed baking sheet and bake for 1 hour or until the squash can be easily pierced with a fork.
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9
Allow the squash to cool.
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10
In a small saucepan set over medium heat, bring the cream to a simmer, lower the heat, and cook until the cream is reduced by half, about 15 minutes.
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11
Add the pecans, Bourbon, and nutmeg and season with salt and pepper.
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12
Stir to combine.
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13
Cut the squash in half, remove the seeds, and scoop the flesh into the cream mixture.
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14
Simmer until the squash is easily mashed with a fork.
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15
Mix well.
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16
To make the crepes, heat an 8-inch nonstick pan over medium heat.
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17
Stir the crepe batter.
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18
Ladle 2 tablespoons of the batter into the pan while tilting the pan to evenly distribute the batter all over the surface.
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19
Cook the crepe just until moisture beads on the surface.
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20
Flip the crepe over and cook for 1 to 2 minutes, until just set.
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21
Transfer to a plate.
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22
Repeat until all the batter is used, stacking the crepes on top of one another.
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23
You will have about 12 crepes.
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24
Spread a layer of squash filling over half of each crepe, then fold the crepe into a half-moon.
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25
Heat a skillet over medium heat and add 1 teaspoon of the browned butter.
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26
Place 2 folded crepes at a time in the pan and cook for 2 minutes.
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27
Flip the crepes and cook for 2 more minutes.
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28
Transfer the crepes to a plate.
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29
Repeat with the remaining butter and crepes.
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30
Garnish with toasted pecans and serve at once.
