Coconut Butternut Squash Crepe

Preheat the oven to 350F. Prepare a baking sheet, line a silpad, parchment paper or spray non-stick cooking spray. Cut the butternut squash in half, lengthwise. Use a spoon to scope out the seeds. Put the butternut squash on the baking sheet, cut side down. Bake for 1 hour. The flesh should be very soft when it is done. Scope out the flesh. Use a potato masher to mash the butternut squash flesh until very fine.

Measure out 1/2 cup mashed butternut squash flesh and put in a large bowl. Add in the remaining ingredients and mix well. The batter should be smooth, running but not too liquidating. To achieve the best texture, you can use a medium grind sieve to filter out any lumps in the batter.

Rest the batter for 10 to 15 minutes.

Heat a 8" to 9" nonstick fry pan over medium high heat. Add 1/4 cup batter into the pan. Swirl to cover the bottom of the pan completely. Cook each side 1 to 2 minutes or until light golden brown. Remove from the pan to a flat bottomed container. Loosely but completely cover with a kitchen towel.

Repeat step 4 for the rest of the batter.