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For the filling: Preheat the oven to 400 degrees F. Toss the butternut squash with some olive oil and salt.
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Place onto a baking sheet and into the oven for 10 to 12 minutes.
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3
Remove from the oven and set aside.
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4
Put a saute pan over medium-high heat and melt the butter.
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Add the apples and salt to taste, and saute until softened.
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Hit it with the brown sugar and toss until melted.
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Hit it with the bourbon off the flame, and then carefully tip the pan to the flame to flambe and let the alcohol burn off.
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Add the apple cider and bring back to a boil.
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Reduce to a simmer and cook until glazy and delicious, about 10 minutes.
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10
Toss in the roasted butternut squash and half of the chopped walnuts.
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11
To assemble: Add about 1/4 cup of the filling into the bottom third of a crepe.
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Roll the crepe and place seam-side down on a plate.
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13
Repeat this process with the remaining ingredients.
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14
To serve: Arrange 1 crepe roll on each serving plate and spoon more butternut squash and apple filling over the top.
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15
Garnish with toasted walnuts and serve with Cinnamon Gelato.
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Dust with powdered sugar.
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For the batter: In a mixing bowl, add the flour and salt and make a well in the center.
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Add the eggs, milk and club soda into the center of the well and whisk together until just combined.
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The mixture should be like VERY loose pancake batter.
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If the mixture is a little thick, whisk in a little more milk.
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Let the batter sit for at least 30 minutes before using.
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The crepe batter can be made up to 2 days in advance, covered and refrigerated.
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For the crepes: Melt about 1/2 teaspoon of the butter in a small nonstick saute pan.
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The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel.
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25
Keep the paper towel handy in case you need it again (you will).
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Put the pan over medium heat.
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Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom.
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This will take a little practice; even when you are an experienced crepe maker, the first couple always get wasted.
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Accept it and move on.
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30
When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, flip the crepe over and cook it for about 1 minute on the other side.
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Remove the crepe from the pan to a plate and let cool.
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32
Stack the crepes as they are cooked between parchment paper squares.
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33
Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan as needed.
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34
In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks.
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35
Bring to a boil, turn off the heat and let sit.
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36
In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency.
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37
Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off.
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38
Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture.
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39
Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes.
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40
Strain the mixture and chill over an ice water bath.
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41
Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions.
