Sugar and spice may be everything nice, but brown butter sage is all the rage….
I hope you’ve been enjoying October as much as I have. It has been a little sad around my house since my aunt left but other than that it’s been a great month for me. Can you believe it’s almost over though! Where did it go? My only consolation as I watch it pass will be that the pumpkin spice and yummy treats don’t end with it. Actually, they just keep getting better from here and, of course, there are still the holidays to look forward to, yay!!
This recipe is an autumn version of one of my favorite recent food inventions. I call them “crepiladas” because they’re basically enchiladas with crepes rather than tortillas. I make all my tortillas by hand because, here in Chile, Mexican food is just not something they do here and you can’t find the really good tortillas anywhere. That may be surprising to some of you. I figured out early on when we moved that most North Americans think of everything south of the US border as an extension of Mexico, but the countries of South America are all totally different and unique. In fact, It’s really more European where I live, a lot of German influence. Whatever the case, you still can’t find good Mexican food here and my parents are from California so they really miss it and so does my spice-addict of a brother.
Which leaves me with the problem of never being able to keep enough tortillas on hand. That’s why I came up with this recipe. It’s not that I mind making the tortillas, it’s just that I wanted to find a slightly shorter version for when we want enchiladas and I don’t have as much time. I think you can probably relate to always needing new shortcuts in the kitchen, right? For reals, life is stinkin’ busy when you grow up.
I’ve been making this awesome version of enchiladas for a while and my whole family loves it, but I wanted to try it with some new flavors the last time I did it. Like I said earlier, brown butter and sage are really popular right now and, as a foodie, it’s always intriguing to find out why everyone is jumping on a new bandwagon. I have to tell you, this one is worth jumping on. It probably falls in the category of things that taste better than they look but, oh my goodness, is this combo amazingness!
Some of you may remember me saying how brown butter makes everything taste like caramel without actually having caramel. It crazy. I added some pumpkin to the sauce because, you know, it’s autumn so #pumpkineverything!!!!!! I also love that pumpkin turns my otherwise white cheddar sauce into a more orange shade. It has the effect of visually tricking the kids into thinking it’s cheesier and they don’t know I actually just added more veggies. I feel sneaky/brilliant when I do thes type of things.
Bottom line here, because I’m a bottom line kind of person, these need to go on your menu to make as soon as humanly possible. Not only did everyone in my fam eat this meal, but they all loved it, even the ones that think they hate pumpkin!
- 3 eggs
- 1 tablespoon sugar
- 1 3/4 cups milk
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 1 cup flour
- butter or cooking spray
- 4 medium carrots, chopped
- 1/2 head cauliflower florets, chopped
- 1 small onion, diced
- 4 cloves garlic, minced
- 3 cups cooked chicken, chopped
- 1 cup shredded havarti or gouda cheese, divided
- 6 tablespoons butter
- 3 tablespoons flour
- 5 cups whole milk
- 1/4 cup fresh sage leaves (you can chop if desired)
- 1 teaspoon salt, plus more to taste
- 1/4 teapoon black pepper, plus more to taste
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/4 teaspoon dried)
- 1/2 teaspoon nutmeg
- 1/2 greek yogurt
- 1/2 cup sour cream
- 1 cup pumpkin puree
- freshly grated parmesan cheese for serving
- Whisk eggs and sugar in a medium mixing bowl until frothy. Add all other ingredients and whisk until smooth. Heat a skillet over medium heat and lightly grease with butter or cooking spray and pour (about 1/3 cup per crepe) batter into center of pan and use a spatula to quickly spread into a smooth layer and cook for about 1 minute on each side or until slightly browned. Remove to a plate and repeat with remaining batter. Set crepes aside while you make the filling and the sauce
- Melt 2 tablespoons of butter in a large skillet over medium heat and add garlic, onion, carrots, and cauliflower. Cook for 8 to 10 minutes, stirring occasionally, until carrots are softened. Remove from heat and stir in chicken and 1/2 cup of shredded cheese. Set aside.
- Melt butter in a medium saucepan over medium low heat. Stir gently for 6 to 7 minutes as it bubbles until it starts to turn a dark amber shade. Remove from heat and whisk in flour until smooth, then pour in milk while whisking and return to heat. Stir constantly until the sauce begins to thicken, then reduce heat to low and add all remaining ingredients for sauce except pumpkin. Pour about 1 cup of sauce over filling mixture, then stir pumkin puree into the rest.
- Preheat oven to 350 degrees F (180 C). Grease a large casserole pan (a 13x9 will almost fit but you'll probably have a little extra) with oil and pour about 1 cup of pumpkin sauce into bottom and spread with spatula. Take each crepe and fill with 1/3 to 1/2 cup filling and wrap gently but tightly. Lay crepes side by side in pan and repeat until all are filled. Reserve about 1 cup of pumpkin sauce for serving and pour remaining sauce over crepes to cover then place tray in oven to bake for about 25 minutes until the sauce is bubbly and the top is starting to brown. Remove pan from oven and sprinkle remaining cheese on top. Place pan back in oven and turn on broil for 3 to 4 minutes to brown the cheese. Remove and cool for 5 to 10 minutes, then serve hot with additional pumpkin sauce and parmesan.