Chipotle Butternut Squash Crepes with Cilantro Crema

Butternut Squash

• 2 cups 1/4” cubed butternut squash
• 1/2 chipotle pepper crushed
• 2 tablespoons adobo sauce
• 1 clove garlic minced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt

Crepes

• 1/4 cup fine-ground cornmeal
• 1/4 cup white wheat flour
• 1/4 teaspoon sea salt
• 2 large eggs
• 1/2 cup whole milk
• 1 tablespoon melted butter

Topping (see note)

• 1/3 cup sour cream
• 1/3 cup heavy cream or half/half
• 3 tablespoons minced cilantro
• Pinch of salt
• toasted pepitas
• Lime wedges for serving