Butternut Squash Egg Crepe
yield: 4
total time: 55 minutes
Ingredients
- 1 shallot finely diced
- 1 garlic clove finely diced
- butter for frying
- 1 1/2 cups butternut squash peeled, deseeded and finely grated
- nutmeg
- 2 eggs
- 1 cup flour
- 1125 cups milk
- 2 tablespoons fresh herbs e. g. basil, parsley, cress, chopped
- herbs to garnish, optional
- 2 tablespoons grated cheese e. g. goats' cheese
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