Chocolate Crepe with Squash Cream Filling

Prepare the filling

In a small saucepan, heat the heavy cream and chocolate over medium heat until smooth

Transfer to a large bowl, add the liqueur, and refrigerate for two hours or until thickened

Prepare the squash cream

In a small saucepan, caramelize the squash over medium heat, stirring constantly

Add the heavy cream slowly, allowing it to drizzle off the edge of the pan and stir constantly until dissolved

Bring to a simmer and cook until slightly thickened

Remove from heat and add the squash puree

Let cool

Filling the crepes with chocolate creme

Doubling the crepes in half twice, forming triangles

Arrange on plates and garnish with hortelia leaves

If desired, serve with ice cream or pistachio

Yield: 12 units

This type of crepe is called a triangle or fan crepe

It was celebrated in the French crepe Suzette recipe that combines orange juice and curry