BERGIE'S ACORN SQUASH BLINTZES

Steps:

• Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft).
• Cool.
• Then peel, cut and discard seeds.
• Puree Squash with 4 1/2 Tbsp of butter until very smooth.
• Transfer to a bowl, stir in salt, nutmeg and pepper.
• Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package.
• Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once.
• Continue adding a Tbsp of butter for each batch until all are browned.
• Place seam side down in a large baking dish.
• (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe).
• Position rack in center of a 400F degrees degree oven.
• Melt remaining butter and brush over crepes.
• Sprinkle with Salt and Pepper.
• Bake uncovered, until puffy (about 20 minutes).
• Top each crepe with Sour cream and chives and serve immediately.
• Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water).
• Heat 6" crepe pan, brush lightly with butter.
• Use about 2 Tbsp of Batter for each crepe.
• Cook crepe until batter is set and edges are golden.
• Do not cook second side.
• Can be prepared ahead.
• Stack between sheets of baking paper and wrap in Plastic and refrigerate.
• These freeze well for up to a month.