Last week I had a sleepover with Melissa! I felt giddy and excited all day like I was 10 years old waiting to go to my best friend’s house. When the clock finally said quitting time, I hit the road toward Clemson.
By the time I got there, she had already started our delicious dinner.
Pancakes with Butternut Filling
Before I arrived, Melissa had already taken:
* 3 1/2 C seeded and diced butternut squash
* 2 large leeks, thickly sliced
* 1/2 t thyme
and heated the oil in a frying pan to cook the squash for 10 minutes before stirring in the leeks and thyme and cooking for additional 5 minutes.
She had also made the pancake/crepe batter in advance because it had to sit for an hour.
* 1/2 C flour
* 1/2 C whole wheat flour
* 1/2 C coarse-grind cornmeal
* 1/2 t chili powder
* 2 large eggs, beaten
* 2 cups almond milk
* 2 T butter, melted
She said she mixed the flour, cornmeal, chili powder and a pinch of salt and make a well in the center. The recipe then directed her to add eggs and the milk until you make a creamy batter. (We both found this extremely vague!! But Melissa ended up using about 2 cups of milk)
While the butternut mixture cooled, the cook broke 3/4 C of pecans,
and I cubed 4 oz of goat cheese.
Then we threw both with 2 T fresh parsley into the butternut squash.
Melissa also made a salad with purple onion and polenta croutons for us to enjoy. But she needed to roast the onion and polenta first.
Polenta! I’ve actually never had this before, and I was soo excited to try it.
While it roasted for 25 minutes, Melissa added the melted butter to the batter and put me on pancake duty.
The first one was too small, but after that, I really improved, and by the end, I was a pro! Once we finished out the batter, it was time to stuff.
Mmmmm, they looked so delicious. I couldn’t stop stealing bites!
Once they were all filled, we put them in a baking pan, sprinkled them with 3 T of Parmesan, a few dashes of EVOO and stuck them in the oven at 400 degrees for 15 minutes.
For our salad dressing, Melissa mixed
* 1 T honey
* 3 T EVOO
* 2 T lemon juice
* 1 t dijon mustard
* salt and pepper
and added it to our salads with onion, avocado and polenta croutons.
We had a beautiful table setting.
Oh and in case you’re wondering, Melissa picked her recipe from this book: 500 Greatest-Ever Vegetarian Recipes.
Everything was sooo delicious. Loved the crepe like pancakes with the butternut filling! The goat cheese and Parmesan really enhanced this dish.
We took a series of photos on self-timer, all of which were equally as awkward. hahaha.
After dinner, we sat around and chatted and then we got in bed and talked until after midnight!
The next day, when West asked me what we did together, I said “We talked while we fixed dinner, talked while we ate dinner, talked while we cleaned up, talked while we let our food digest, talked while we got ready for bed and talked while we fell asleep.” Haha.
A perfect sleepover! 🙂