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.
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.
While the squash roast, make the crêpe batter (see below).
For the crêpe batter and assembly:
To make the crêpe batter, combine all ingredients from the whole milk to the eggs in a blender and process until smooth.
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.
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.
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.