Buckwheat Crêpes with Delicata Squash, Black Beans, and Avocado

March  4, 2017
0 Ratings
Photo by Elizabeth Cecil
  • Makes serves 4
Author Notes

This recipe makes about 20 crêpes and filling for 8. You can save the extra crêpes for another night (serve them with fresh fruit and yogurt as breakfast for dessert!); or double the amount of filling; or halve the crêpes.

Recipe from Feeding a Family: A Real-Life Plan for Making Dinner Work by Sarah Waldman © 2017 by Sarah Waldman. Recipe reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com.
Sarah Waldman

What You'll Need
  • For the squash:
  • 1 delicata squash
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 pinch kosher salt
  • For the crêpe batter and assembly:
  • 2 cups whole milk
  • 1 tablespoon pure cane sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter, melted, plus more for cooking the crêpes
  • 1/2 cup buckwheat flour
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • one 15-ounce can black beans, drained and rinsed (about 1 1/2 cups)
  • 2 avocados, pitted and sliced
  • Shredded Monterey Jack or cheddar cheese
  • Hot sauce (optional)
  1. For the squash:
  2. Preheat the oven to 425° F.
  3. Cut the squash in half lengthwise and scoop out the seeds, then cut it lengthwise again into 8 wedges. In a large bowl, toss the squash with the olive oil, cumin, chili powder, and salt. Arrange the spiced squash on a baking sheet, skin-side down, and roast for 30 minutes or until tender. Before you fill the crêpes, peel the skin away from each piece of squash.
  4. While the squash roast, make the crêpe batter (see below).
  1. For the crêpe batter and assembly:
  2. To make the crêpe batter, combine all ingredients from the whole milk to the eggs in a blender and process until smooth.
  3. When you’re ready to cook, heat a 10-inch nonstick skillet over medium heat (you can use an official crêpe pan, but you don’t need to). Drop 1/2 teaspoon of unsalted butter in the hot pan and wipe it around with a spatula. Ladle 1/4 cup of the batter into the middle of the hot skillet, swirling to distribute the batter quickly and evenly. After about 1 minute, run a spatula around the edge and bottom of the crêpe, then flip it over. If you’re topping the crêpe with cheese, sprinkle the cheese on top at this point and cook for another 30 seconds, then slide it out onto a plate.
  4. Repeat, cooking the crêpes with the remaining batter or until you have as many crepes as you like, stirring the batter every so often as you go.
  5. I recommend eating the crêpes as you go since they are best right from the pan and take only a minute to cook. As one family member fills their hot crêpe, another one is done cooking. Fill the warm crêpes with the roasted squash, black beans, avocado slices, and a dash of hot sauce (if you like). Crêpes should be served warm. To reheat, fold them and put them in a covered baking dish in a warm oven.

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Sarah Waldman is a food writer and recipe developer living on Martha’s Vineyard. She is the author of, Feeding a Family: A Real-Life Plan for Making Dinner Work.

1 Review

Anna P. March 17, 2017
This was a bit dry and lacked flavor unfortunately. Even with a spritz of lime juice, wouldn't make it again. Liked the healthfulness though.