Coconut Butternut Squash Crepe

Check out how many calories in Coconut Butternut Squash Crepe. Get answers to all your nutrition facts questions at FitClick.
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filed under Breads

Coconut Butternut Squash Crepe
Serving size: 1 each
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 169 (8% DV)
Fat: 13g (19% DV)
Carbohydrates: 11g (4% DV)
Protein: 3g (7% DV)
Ingredients:  Makes 12 servings (12 each)
1/2  cup
1  cup
8  tablespoons
1/2  teaspoon
1  tablespoon
8  ounces
8  ounces
1/4  cup
1  cup

Tip: For nutritional information on all the ingredients in Coconut Butternut Squash Crepe just click on each ingredient name. Then adjust the serving size for any Coconut Butternut Squash Crepe ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
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.
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