Look What I Did With The Leftovers Now

Sometimes I almost like recreating leftovers more than I like preparing the “firstovers”. It’s become a fun game to me to see how I can recreate leftovers into something completely different than how I originally made them. I had some leftover filling from my pumpkin and sausage tortelets Spinach, Pumpkin and Sausage Tortelets but not enough to make more tortes, so I turned them into crepes instead. I also had just a little bit of pumpkin puree left, which became the base for the sauce.

I decided blue corn crepes would go well with the pumpkin and sausage and would make it a bit more rustic.

Blue Corn Crepes

2 eggs

1 cup milk

1/3 cup water

2/3 cup flour

2/3 cup blue cornmeal

salt to taste

1/4 tsp cayenne pepper

2 TBSP melted butter

Mix the flour, cornmeal, salt and cayenne pepper together and set aside.

Combine the egg, milk and melted butter and whisk together. Then mix in with the flour mixture and stir just until everything is well combined. Refrigerate for at least 1 hour before using.

When ready to make the crepes, get a small skillet very hot, then add about 1/2-1 TBSP butter. Add about 1/3 cup of the batter into the skillet and immediately swirl around so the batter entirely covers then pan in a very thin layer. Cook for about 1-2 minutes, then carefully flip the crepe and continue to cook for another 1-2 minutes. Continue this until all the batter is cooked and the crepes are made.

Once all the crepes are made, start filling them. For this recipe, I rolled the crepes. Add about 2 TBSP of filling then tightly roll the crepe and place the filled crepes into a baking dish sprayed with cooking spray.

After the crepes were all stuffed, I made the pumpkin cream sauce.

Pumpkin Cream Sauce

1 cup pumpkin puree

1 cup heavy whipping cream

salt & pepper to taste

1/3 cup dry white wine

1-2 TBSP butter

Preheat the oven to 350* F or 180* C.

Mix everything except the butter, together and heat in a small skillet. Bring to a boil and then reduce the heat and continue cooking for about 5-7 minutes, stirring constantly so nothing burns. Add the butter at the very end as a finish.

Once the sauce is done, carefully pour or spoon it over the crepes.

I add a little cheese on top and then finished it with the rest of the sausage and pumpkin filling.

Bake for about 30 minutes, or until the center of the crepes is hot. Serve them up how you like. I served mine over some couscous with a crisp, citrusy chardonnay on the side. C’est manifique! C’es si bonne!

Savor the day and enjoy it all. Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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