Roasted Butternut Squash in Popcorn Crepes with Rosemary Apricot Sauce

Roasted Butternut Squash in Popcorn Crepes

with Rosemary Apricot Sauce

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

Crepes:

2 ½ cups ground fresh popped popcorn

2 cups flour

½ teaspoon salt

3 cups cold water

oil for the pan

Squash:

1 Tablespoon oil

1 ½ cups diced onions

3 cups diced (1/2-inch pieces) butternut squash

1 sprig Rosemary, leaves only

¼ teaspoon crushed red peppers

salt and fresh black pepper, to taste

¾ cup black beans

Sauce:

½ cup apricot preserve

¼ cup apple cider vinegar

1 Tablespoon Rosemary leaves

2 pinches of salt

2 Tablespoons water

For the Crepes:

In a large bowl, mix the popcorn, flour and salt together. Add the water and using a whisk, whisk it until it is well blended. No lumps.

Heat a well-seasoned cast iron pan (or a nonstick pan) on medium heat . Brush a thin film of oil on the pan using a brush. Pour ⅓ -cup of batter in the middle of the pan, all the while tilting the pan to get the batter to spread out as much as possible (for the thinnest crepe) before they cook into place (in other words, if you don’t move fast, the batter will stop spreading). Your pan must be on medium, not hot, otherwise the batter cooks before you can spread it.

As soon as the crepe is lifting on the edges, you can check to see if the crepe comes away clean (one sign it is done) and if it has brown specks on the underside. If it is ready, flip it and cook a little on the other side. If you flip too early, your crepe will break.

By the way, you are supposed to ruin your first crepe of every batch, so don’t get discouraged. In fact, this recipe makes 13 crepes so you can ruin your first one.

You can stack them on top of each other while you cook the rest of the batch.

For the Squash:

In a medium pan. heat the oil and cook the onions on medium for 5 minutes.

Add the butternut squash, Rosemary, red pepper, salt and pepper. Stir and cook on medium for 20 minutes. If you cook it on too high a heat, your squash will not roast; it will burn. If the heat is too low, it won’t cook at all. Adjust your heat.

After the squash is tender and has some nice color, add the black beans and cook until heated through. Taste for seasoning.

For the Sauce:

Stir together in a small saucepan, and bring to a boil, the apricot preserve, vinegar, Rosemary and salt. Reduce it to simmer, stir and simmer the sauce for 15 minutes. Stir in the water and keep warm.

To Serve:

Place 2 Tablespoons of squash and black beans in a crepe. Fold over into triangles or roll into a log. Top with a few teaspoons of the sauce. Serve.