Recipe: Gluten-free Crêpe Dinner

I was in Crate & Barrel a while ago and bought a crêpe cookbook. The recipes looked delicious and it had a gluten-free crêpe recipe in it. On family day weekend, I wanted to try a recipe from it and boy did it turn out well. (And heated well for leftovers during the work week)
I was so happy to find a gluten-free crêpe recipe that we used the extras for breakfast the next day.

The recipes are from Crêpes: 50 Savoury and Sweet Recipes by Martha Holmberg

Rice Flour Crêpes

Makes about 12 8in crêpes

1 3/4 cup whole milk (I used 2%)
3 large eggs
1/2 tsp salt
1 cup plus 3 tbsp white (or brown) rice flour
2 tbsp unsalted butter, melted (plus more for the pan)

Put milk, eggs and salt in a blender. Blend for about 30s until smooth. 
Add rice flour. Blend until very smooth (about another 30s)
Pour in melted butter and blend for another 10s

Let batter rest for at least an hour at room temp or up to 12 hours in the fridge. Be sure to mix again before using as rice flour separates.

Heat an 8in pan over medium-high heat. (hot enough for water to sizzle on contact)
Use a folder paper towel to spread about 1/2 tsp butter around the interior of the pan. It should sizzle but not turn instantly brown.
Pour 1/4 cup of batter (I used 1/3 cup) in the center of the pan, at the same time lift the pan from the heat and tilt/turn in all directions so the batter spreads evenly across the bottom.
Cook the crêpe until the edges begin to dry and lift from the sides of the pan. 30s to 1 min.
To check for color, use a slim spatula to lift up an edge to look underneath. If it's brown, flip it over.
Cook 30s on second side.
Slide the crêpe from the pan onto a large plate and continue.

Storing in freezer:
Put parchment or wax paper in between each crêpe. Put stack into large zip-loc freezer bag.
Will last 1 month.

Fridge - will last 2 days.
To thaw, let the stack sit at room temperature.

Roasted Maple-Thyme Butternut Squash, Stilton or Feta and Hazelnuts

Ingredients:
For Praline Hazelnuts
1/3 cup sugar
1 tbsp water
pinch salt
1/3 cup roughly chopped hazelnuts

For roasted hazelnuts
1/2 hazelnuts
pinch sea salt (or salt)

For Butternut Squash
1 medium butternut squash, peeled, seeded and cut into 1/2 in pieces
1 medium shallot, finely chopped (I skipped this)
2 large cloves garlic, minced
2 tbsp maple syrup
1 tbsp fresh thyme (2 tsp dried)
2 tsp balsamic vinegar
1 1/4 tsp salt
ground pepper

Feta or stilton cheese or blue cheese

Directions:
Preheat oven to 350. rack in the middle
Praline Hazelnuts
Butter 8x11 piece of aluminum foil

Combine sugar, water and salt in a skillet over medium-high heat.
Let mixture cook undisturbed until the sugar begins to turn a light amber colour. (about 6 - 8 minutes)
Stir in hazelnuts and cook, stirring until caramel becomes a dark, rich amber colour (a minute or so)
Immediately remove the skillet from the heat and pour the praline onto the foil.
Let it cool to room temperature (about 20 minutes)

Break the praline into pieces and then chop finely.

Roasted Hazelnuts
Put the hazelnuts on a medium rimmed baking sheet and roast them in the oven, stirring often, until golden brown. about 5 - 8 minutes
Transfer to a cutting board and chop coarsely. Toss in salt and put in bowl for later.

Roasted Butternut Squash
Increase oven to 400
Generously oil a 9x13 shallow baking dish
Combine squash, shallot, garlic, maple syrup, balsamic vinegar, salt and 4-5 grinds of a pepper in a large bowl and mix thoroughly.
Transfer to baking dish and roast, stirring occasionally, about 45 minutes. Squash should be warm and tender but not squishy.

Assembly
Reduce heat to 300 and put crêpes in oven to heat. No more than 10 minutes.

Lay crêpes on a plate.
Spoon some of the roasted squash in a think horizontal line across the crepe.
Sprinkle with cheese and roasted hazelnuts.
wrap crêpe in a cone shape.
Top with Praline and more hazelnuts.