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Bacon- and Squash-Filled Crepes with Salsa Verde and Baby Greens Salad


Bacon- and Squash-Filled Crepes with Salsa Verde and Baby Greens Salad Recipe

Ingredients:
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 large eggs
  • 1 cup (or more) whole milk, divided
  • 3/4 cup water
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • Melted butter (for cooking crepes)
  • 8 ounces bacon, diced
  • 6 cups 1/2-inch cubes peeled seeded butternut squash (from 4-pound squash)
  • 2 cups chopped onions
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh sage
  • 1/2 cup crème fraîche
  • 1 tablespoon fresh lemon juice
  • 1 cup chopped fresh Italian parsley
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh tarragon
  • 6 tablespoons chopped shallots
  • 2/3 cup extra-virgin olive oil
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • Flaked sea salt (such as Maldon)
  • 1 5-ounce container mixed baby greens
Directions:
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