Incase you don’t know Yotam Ottolenghi is a James Beard and Multi Award wining chef, restauranteur, and cookbook author. Somehow he comes up with the most interesting unique amazing recipes ever. I did a variation of his Butternut Squash in Cheesy Custard before.

This time I added sweet potato, used different cheeses, made crepes, and made the rayu sauce.

Used a nonstick pan to fry blintzes. You will get 9-11 crepes. For the filling feel welcome to cut the recipe in half. I got about double the filling I needed….I used 1/2 and froze the other half.

Crepes

4 eggs

1 cup water

6 Tablespoons unsalted butter – melted + MORE BUTTER TO FRY BLINTZES

2 Tablespoons Greek yogurt

couple drops vanilla extract

1 cup flour

2 Tablespoons sugar

1/2 teaspoon sea salt

Filling

6 oz vegetable stock

8 oz heavy cream

2 garlic cloves – ground to paste

2 teaspoons corn starch

2 teaspoons white miso

3 oz Swiss Cheese – shredded

3 oz Gouda Cheese – shredded

about 2 lbs butternut squash (large dice) (I precooked mine with around 2 Tablespoons olive oil, salt and pepper and a sprinkle of turbinado sugar.

about 1 pound sweet potatoes (large dice) (I precooked mine with a small amount of oil and salt and pepper.

non stick spray.

This all gets mixed together and goes in a sprayed baking dish in a preheated 400 degree F oven.

Orange Rayu

2 ounces olive oil

2 scallions cut in thin slices

1/2 Tablespoon fresh grated ginger

3 garlic cloves – ground to paste

1/2 teaspoon ground Aleppo

1 Tablespoon white sesame seeds

1 teaspoon black sesame seeds

1 large orange – fresh squeezed juice and all the zest

2 Tablespoons soy sauce

Heat all the ingredients up in a sauce pan for a few minutes on medium heat.

Assemble

A special THANKS!!!! To Yotam Ottolenghi for an amazing recipe that keeps giving and giving!