Tiny New York Kitchen: Squash Blossom Crêpes

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By Victoria Hart Glavin of Tiny New York Kitchen

The first time that I had squash blossoms was in Italy about 15 years ago. They were stuffed with ricotta and deep-fried. They were so good that when we came back from our trip my son, who was in his early teens then, grew squash for the blossoms so that he could recreate what we had experienced in Italy. Here is a unique squash blossom recipe that is sure to be a big hit with family and friends.

Ingredients

12 Crêpes (Either Homemade or Store Bought)

Filling:

  • 2 Tablespoons Olive Oil
  • 2 Chopped Shallots
  • 2 Corns On The Cob (Kernels Cut Off The Cob With A Serrated Knife)
  • 3 Bunches Squash Blossoms (Remove Thistle & Tear Into Four Pieces)
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper

Sauce:

  • 2 Tablespoons Olive Oil
  • 1/2 Chopped Onion
  • 3 Chopped Garlic Cloves
  • 2 Chili Poblano (Deveined & Chopped)
  • 1 Cup Chicken Or Vegetable Stock
  • 1/4 Cup Cream
  • 1 Cup Grated Parmigiano Reggiano

Add 2 tablespoons olive oil to a heavy sauté pan and turn heat to medium.Add shallots and cook for 2 minutes. Add corn and cook for 7 to 8 minutes until starts to brown. Add squash blossoms and very carefully fold into mixture. Season with kosher salt and pepper. Remove from heat and let cool. In a separate sauté pan, heat 2 tablespoons olive oil over medium heat. Add onions and garlic. Cook for 5 to 6 minutes. Add poblano chiles and cook for another 5 minutes. Reduce heat to medium-low. Add either chicken or vegetable stock and let simmer for 15 to 20 minutes. Remove from heat and let cool. Pour into blender or food processor. Pulse until smooth. Pour mixture back into sauté pan over a medium heat. Add cream. Preheat your oven to 400 degrees. Put one crêpe on a flat surface and fill with two tablespoons of filling. Roll up and put into a buttered baking dish. Repeat with the remaining crêpes. Evenly pour sauce over crêpes and then evenly sprinkle cheese on top of the sauce. Place into oven and bake, uncovered, for 15 to 20 minutes. Remove from oven and let cool for 5 minutes before serving. Serves 4

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

 

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