Savory Harvest Crepes with Butternut Squash

⅔ cup water 

⅔ cup refrigerated organic unsweetened coconut milk  

2 Fresh Thyme large eggs  

1¼ cups plus 1 Tbsp. Fresh Thyme unbleached all-purpose flour, divided  

2 tsp. chopped Fresh Thyme organic sage, divided; plus additional fried leaves for garnish*  

½ tsp. Fresh Thyme fine sea salt, divided 

Fresh Thyme avocado oil cooking spray 

2 cups Fresh Thyme Fresh Cut Veggies butternut squash cubes, diced   

½ (16 oz.) container organic mini bella mushrooms, sliced ¼-inch thick 

½ cup chopped shallots  

1 cup Fresh Thyme grade A ultra pasteurized half & half 

1 Tbsp. nutritional yeast  

1 tsp. fresh lemon juice 

Roasted unsalted pepitas, for garnish 

1. Preheat oven to 400°F. For crêpes, in a blender, place water, coconut milk, eggs, 1¼ cup flour, 1 tsp. sage, and 1/4 tsp. sea salt. Cover and blend for 15 to 20 seconds or until well combined, stopping to scrape down sides as needed. Cover and refrigerate batter for 30 minutes or up to 24 hours. 
2. Heat a 9- or 10-inch nonstick skillet over medium to medium-low heat. Remove skillet from heat; spray with avocado spray. Return to heat. Stir crêpe batter; pour ¼ cup batter into the center of skillet. Tilt skillet to spread batter evenly. Cook for 1 to 2 minutes or until edges are dry. Use a silicone spatula to turn crêpe over; cook for 1 to 2 minutes more or until light golden and dry. Repeat with remaining batter, occasionally removing skillet from heat to spray with cooking spray. Layer crêpes between sheets of waxed paper; cover with a kitchen towel to keep warm. 
3. For filling, on a large rimmed baking pan, place squash in a single layer; generously spray with cooking spray. Roast for 10 minutes, stirring halfway through. Move squash to one side of baking pan. Place mushrooms and shallots on other side of pan; spray with cooking spray and toss with remaining 1 tsp. chopped sage. Roast vegetables for 8 to 10 minutes or until squash is fork-tender and mushrooms are softened, stirring halfway through. Remove from oven; gently stir to combine vegetables. 
4. Meanwhile, for sauce, in a medium saucepan, whisk together half & half and remaining 1 Tbsp. flour. Cook and whisk over medium heat for 2 to 3 minutes or until slightly thickened. Remove from heat; whisk in nutritional yeast, lemon juice, and remaining ¼ tsp. salt. 
5. To serve, spoon about 2 Tbsp. filling mixture down the center of each crêpe; fold left and right sides up and over the filling towards the middle. Place on platter, seam side down. Top each with about 2 Tbsp. filling; drizzle with cream sauce. Garnish with pepitas and fried sage leaves, if desired.  

*To fry sage leaves: In a small nonstick skillet, heat 2 Tbsp. Fresh Thyme extra virgin olive oil over medium-high heat. Add sage leaves and cook for 30 to 60 seconds or until crisp. Transfer to a paper towel-lined plate to cool.  

Each serving contains: 340 calories, 11 g fat, 5 g saturated fat, 0 g trans fat, 110 mg cholesterol, 290 mg sodium, 51 g carbohydrates, 4 g fiber, 6 g sugar, 13 g protein. Daily values: 4% vitamin D, 10% calcium, 20% iron, 15% potassium.