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

Name: Bacon- and Squash-Filled Crepes with Salsa Verde and Baby Greens Salad
Yield: 8 Servings
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

Photography by Maria Robledo

November 3, 2008

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Recipe notes